![Roman bacon speck gorgonzola and cherry tomatoes Roman bacon speck gorgonzola and cherry tomatoes](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1512040894/rob61arcecfknyvegwzr.jpg)
Roman bacon speck gorgonzola and cherry tomatoes
Bakery products from Italy - Calabria
Gorgonzola pizza and nuts
Gorgonzola pizza and nuts
ready in
25 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Pizza with mature mother yeast ripening
Dissolve the lychee in water and add the sugar (in planetarium or bowl; I prefer to knead by hand)
Add the flour to absorption at a time and finally put oil and salt.
Transfer the dough onto a floury planter and give a few turns of crease. Let it rest under the bowl for half an hour and then repeat the operation two more times at half-hour intervals
After the last round of rolls put the dough into an oiled container and let it stand for 1 hour. Then transfer the dough into the fridge for at least 24 hours.
About 2 hours before frying remove from fridge, form buns and bring back to room temperature.
Spread the blades gently with your fingers from the center towards the edges and garnish with the fiordilatte and the gorgonzola
Bake at max temperature for 10-15 minutes. I alternatively use the combo method, that is, pre-cooking of the base garnished on text for piadine and finishing under the grill of the oven at max temperature.
Garnish with nuts