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PIZZETTE WITH PARMIGIANO REGGIANO

guerra-semilavorato-bakery-mix-pane-painmais-ricette-pizzette-al-parmigiano

Ingredients

Pan Mais
500 g
Flour W220
500 g
Brewer’s yeast
25 g
Water
500 g
Grated Parmigiano Reggiano
300 g

1. Knead all the ingredients and let the dough rest for 30 min. Cut the dough into round pieces of 40/50g.
2. Roll up, place on a baking sheet and let it rise for another 45 min. Crush the round pieces, sprinkle the Parmigiano on the top and bake immediately at 190°C (rotor) or 210°C (static) for 15 min.

If desired, instead of crushing the pieces, you can lower the dough to a height of 1 cm then cut it with a round cutter with a diameter of 5cm.