The Sfincione or Pizza Siciliana was originally a bread dough with olive oil and salt, Focaccia type workers more than 2,000 years ago used to take the field to eat there with a piece of cheese, meat or dried fish . Sicilian Pizza Dough Ingredients for 4-6 people: 25g fresh yeast 1/2 teaspoon dry yeast 1/2 teaspoon sugar Warm water 150 Ml 250 gr flour Force 60 gr very fine grained semolina 1/2 teaspoon fine salt 2 tablespoons olive oil 2 tablespoons freshly squeezed lemon juice 400 gr Natural Tomato crushed 1 onion 60 gr Anchovies 6 Mushrooms 200 grams of chicken (can serve leftovers) Idiazabal cheese 200g 1 sprig fresh rosemary Thyme and / or oregano Extra virgin olive oil Sicilian Pizza Dough Preparation: Stir in a bowl the dry warm water, fresh yeast, and sugar with a fork. We cover the bowl with plastic wrap and let rest for 10 minutes. As we sift the will and salt in a large bowl. We are a well in the center and pour the mixture, oil and lemon juice. Mix well until a smooth, lump-free mass. If you see something dough is dry you can add a little more water, but ultimately the mass you should be very soft and somewhat sticky. When we have the mass balled list and place it on a lightly floured surface. Knead vigorously for 10 minutes until a shiny and elastic texture. If you find that the dough is sticky, enharínate hands when kneading to make it easier. At the end Note that this requires more kneading dough which are used to make. At the end get a soft dough and something wet that once baked will be very fluffy. A trick to know if the dough is sufficiently worked is to form a loop, take one end of each hand, lift the dough and deploy it out, moving gently; should stretch quite easily, although you know that the masses, in itself, is a world ... If you see that your body does not stretch or the three, knead again. We are again a ball and place it in a bowl greased with olive oil. Cover with plastic wrap or a damp cloth and let weigh the dough until doubled in volume, about half an hour. We uncovered the mass; give a pat to remove air and place it on a floured surface. At this point we can cut the dough in half and make two pizzas, or knead the dough for a large pizza with it, as was our case. We work for a few seconds the dough form a ball that cover loosely with plastic wrap. We let the dough rest for a couple of hours and youre ready to go when we want. If you prefer to cut the dough in half, you can freeze them before last I weighed. That way when you want to use as all you have to let thaw for a few hours and will be weighed along this time. While all we can do levied occur while the fried onion with tomato. For this peel and cut into fine julienne onions, brown them in a pan with three tablespoons of olive oil, add the crushed fresh tomatoes, season and add a pinch of sugar and a sprig of fresh rosemary. Stir and let simmer do for 20 minutes. Remove from heat, let templar We remove the sprig of rosemary, add the anchovies and passed by the masher. Booked to have the dough ready and stretched. We put parchment paper on a baking tray, place the Sicilian pizza dough on top (in our case occupy the entire surface of the tray), cover with tomato sauce, add fresh and clean sheets mushrooms, shredded chicken and chips Idiazabal cheese. Scatter over thyme and oregano, a thread of extra virgin olive oil and introduce the tray in the oven. Bake for 15 minutes at 200 degrees. We take the pizza from the oven, cut into portions and tasted.
Posted on: Thu, 08 Jan 2015 07:06:17 +0000
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