domenica 17 marzo 2013

Pizza Vandaag! Pizza Focaccia "Cipolle" Onions- Broccoli and Classic

My husband should have gone to ski.
Oh God! He doesn't live without snow, ski and mountains... and we live in Holland.
Sure there is something wrong!

So he didn't go, claiming he didn't want to live me alone, in the weekend, with 2 kids, one teething...
How could best say him THANKS ?
Cooking logically.

So yesterday night i made the dough for the today magic pizza.

How was inside
I mix it yesterday, let it outside in the cold at around 3 degrees, ( it managed to rise anyway!), let it inside this morning around 9 a.m. - re-mix it doing the folder kneading - made a cut in it to check the rising - prepared the seasoning - put it out and worked on it just 30 min before the oven.

Here are after the recipe!

The dough


  • 300 gr white flour
  • 50 gr rye flour
  • 50 gr barley flour
  • 100 gr whole wheat flour
  • 350 ml water
  • 7 or 10 or 14 gr salt ( if you prefer it more or less salty)
  • 7 gr yeast
for the seasoning

Broccoli topping


  • garlic 1 clove
  • 1/2 broccoli 
  • salt
  • mozzarella
  • parmigiano
  • olive oil
Let the garlic fry in the olive oil. Wash the broccoli, cut it in small pieces and let it fry till tender.

Onions Frying
Onions topping

  • 4 onions or around 300 gr of cleaned and chopped onions
  • olive oil - a lot!
  • mozzarella
  • parmigiano

Classic and Broccoli Pizza cooked
Classic and Broccoli berfre the oven

Classic topping

  • Tomato sauce
  • garlic
  • olive oil
  • mozzarella 
  • parmigiano

Let the garlic fry in the oil. Add the tomato sauce with a bit of salt and let it boil for 15 min. ready

Now! When all your ingredients, and topping are ready you can flat the pizza dough in the oven dish, heat the oven at 250 degrees, let rise again the pizza the time the oven warm up, than decorate the pizza the way you like it and put it the hot oven on the lower level fr around 20 min and...


Pizza with Onions
hoopsss forgot... the Onion topping can be done in a special way that I saw maybe, if I'm not wrong, by Gabriele Bonci. 
In the oven Plate put FIRST THE ONIONS than the pasta over it... it keeps everything nice and smooth. 
mine was delicious but I know that something can be done better, just have to do it again to know it! 

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