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PIZZA SCROCCHIARELLA with CEREALS AND SEEDS

guerra-semilavorato-bakery-mix-pasticceria-ricetta-scrocchiarella-ceereali-semi

Ingredients

PAN CORN
1000 g
Water
500 g
Lard or Margarine
40 g
Yeast
10 g
  1. Knead all the ingredients for 5 min at low speed and for 7 min at high speed until you obtain a dry and homogeneous dough. ( Final dough’s temperature shall not exceed 25°C)
  2. Shape round pieces of 500 g
  3. Let the dough rest for 30 min covered with a cloth
  4. Roll out the dough very thin and place it in perforated trays of 60×40 cm, previously brushed with oil
  5. Pull the dough to the corners, then hole evenly the dough’s surface and brush with oil
  6. After 10 min carve the dough with a wheel shaping it into rectangles
  7. Leaven for 30 min at room temperature
  8. Salt the surface, garnish with corn grains and bake at 170 º C for 25 minutes with valve closed

DISCOVER PAN CORN