Pepperoni pizza

 In

120 minutes

12 portions

Pulp

Pulp:

  • 10g dry yeast or fresh yeast 30g
  • 5 cups of wheat flour (approximately)
  • 1 spoon of sugar
  • 1 cup of tea GOLDEN MAYONNAISE
  • 2 eggs
  • 2 tablespoons butter
  • 2 Salt teaspoons
  • 5 oil tablespoons
  • ½ cup water tea

Filling:

  • 3 Calabrian sausages cooked and sliced ​​smoked
  • 1 tube of MAYONNAISE GOLDEN
  • 1 tube of KETCHUPE GOLDEN
  • 500g grated Mozzarella

Filling Edge:

  • 250g ricotta grated
  • 50g grated Mozzarella
  • 1 ½ tablespoon SAUCE GOLDEN GREEN
  • 3 MAYONNAISE GOLDEN tablespoons
  • 1 tablespoon GOLDEN MUSTARD

 

Pulp

  • In blender put half the flour and yeast, mix well
  • Then put the sugar, the GOLDEN MAYONNAISE, the eggs, the butter, the salt, Oil and water
  • Mix it with the paddle and mix until a creamy mass
  • Finally add the remaining flour until dough pulls away from the sides of fully electric mixer
  • Let the dough ferment until doubled in volume
  • Book for mounting

Filling Edge

  • Combine all ingredients and mix well to form a paste
  • Place in a pastry sleeve and set aside for assembly

Assembly

  • Divide the dough into three equal portions, each portion corresponds to a pizza
  • Roll dough and transfer to a previously pizza pan greased with
  • Place the cheese filling on the side of the dough, well close the border
  • Spread KETCHUP GOLDEN across the surface of the dough
  • Then place the grated mozzarella
  • Above spread the Calabrian
  • Distribute drip MAYONNAISE GOLDEN over the entire pizza
  • Place onions sliced
  • Bake in oven preheated to 180 ° C for about 25 minutes or until edge is well browned
  • Serve hot accompanied with KETICHUP, MUSTARD SAUCE, MAYONNAISE AND SAUCE GOLDEN GREEN

 

 

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