Pizza in Teglia Salame e Zucchine
lillo95
Preparation time
40 minutiDifficulty
MediaCooking time
18 minutiServings
4Lievitazione
6 oreUn'idea #semplice e #gustosa per una pizza in teglia. #pizza #pizzainteglia
Ingredients
- Manitoba flour500 g
- Zucchini400 g
- Water350 ml
- Mozzarella150 g
- Spicy salami100 g
- Extra virgin olive oil15 ml
- Fresh yeast8 g
- Fine salt7 g
Procedure
0. Start with the dough. In a large bowl, dissolve the water and yeast. Then add the flours and mix vigorously to create the gluten network. Once you have a basic dough, wait 5 minutes.
1. Add the salt and extra virgin olive oil. Mix, folding the dough together starting from the edges, so as to incorporate without breaking the dough. Transfer to a smooth surface.
2. Fold the dough into wallet-like shapes and cover. Wait 20 minutes and repeat the process three times. Let it rise for 4 hours.
3. Meanwhile, using a mandolin, finely slice the zucchini. Sauté them in a pan over high heat with a drizzle of oil, a pinch of salt, and a handful of oregano. They shouldn't overcook, just enough time to release some of their liquid.
4. Once the rising time is over, divide the dough into two or three loaves and let them rise for an hour.
5. Preheat the oven to maximum. Roll out the pinsa, first vertically, then widen the sides. Once it's the desired thickness, sprinkle with the zucchini and add a generous amount of mozzarella and salami.
6. Bake in the bottom of the oven for 5 minutes, until crispy, and then finish baking for another 12 minutes in the center (or until desired crispiness). Let rest for 2-3 minutes and serve!
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Creation date Apr 13, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.