Sopressata pizza – a detailed recipe for cooking. Share with друзьями: 
Time: 3hour. 55 minutes Difficulty: easy Servings: 4 – 8 Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For the test:
- 1.5 tsp active dry yeast
- 1 tbsp. l Sahara
- 1 tbsp. l olive oil plus some more for lubrication
- 5 – 5.5 tbsp. flour plus more to work with the dough
- Salt
For tomato sauce:
- 1 can (800 gr.) Whole peeled tomatoes (preferably San Marzano)
- 2 tbsp. l olive oil
- 5 crushed cloves of garlic
- Salt
- 1 tsp dried oregano
For filling:
- 450 gr sliced mozzarella
- 1/2 tbsp. grated parmesan
- 1/2 tbsp. peeled and sliced pickled sweet pepper
- 110 gr. sliced hot smoked sausage compressors
- 1 sliced small head of radicio
- Olive oil
- Dried oregano to sprinkle
Recipes with similar ingredients: tomato sauce, tomatoes San Marzano, yeast dough, premium flour, mozzarella cheese, Parmesan cheese, compressressa, radicchio, oregano, garlic
Recipe preparation:
- Prepare the dough: Pour 2 into a large measuring cup and 1/4 Art. warm water (38 ° C), add yeast and mix to they have dissolved. Then add sugar and olive oil. Give stand until foam, 3-5 min. In the stationary bowl mixer, installing a nozzle for shortcrust pastry, mix 5 tbsp. flour and 2 tsp salt. Add yeast and mix for about a minute on moderately low speed, adding a little flour if necessary or water until an inhomogeneous sticky ball of dough forms. Give stand for 5 minutes, then beat at a moderately low speed until the dough does not stop sticking, about another minute.
- Put the dough on a greased surface and knead, lubricating the hands with oil, until smooth, about 10 times. Let stand 5 min., then knead again for a short time and transfer to a greased bowl. Cover with cling film refrigerate for at least 8 hours or the entire night. Divide the dough into 4 balls, sprinkle with flour and wrap loosely in cling film. Let stand at room temperature for 2 hours, then you can cook pizza.
- Prepare the sauce: Mash the tomatoes in a bowl with your hands. Add olive oil, garlic, 1.5 tsp. salt and oregano. Cover and let stand for 2 hours. Set pizza stone or inverted baking sheet on the lowest rack in the oven. Preheat the oven to 260 ° C for at least 30 minutes. Stretch each ball of dough on a sheet of parchment in a circle with a diameter of 30-35 cm. Let stand for 15 minutes.
- Remove the garlic from the sauce and discard it. Grease every pizza a thin layer of sauce, leaving a small edge. Put 1/4 on each portion of mozzarella, parmesan, cherry pepper, co-compresses and radicchio. Drizzle with olive oil. Pry 1 pizza (on parchment) pizza spatula or other inverted baking sheet, then transfer to a hot stone in the oven. Bake until base browned, 12-15 minutes Sprinkle oregano. Repeat the same Actions to make 3 more pizzas.
