How to make PIZZA WITH ROCKET AND STRACCHINO CHEESE
Ingredienti 500g of ‘0’ soft wheat flour
15g of fresh yeast
4 spoonfuls of oil (optional)
1 teaspoonful of salt
approx. 250ml of lukewarm water
a pinch of sugar
1 bunch of rocket
250g of stracchino cheese
8 spoonfuls of chopped tomatoes
Preparazione Dissolve the yeast in the lukewarm water and add the sugar. Measure the flour and pour these ingredients into the kneading machine, add 4 spoonfuls of oil and switch the mixer on. After 2 minutes add the salt and continue mixing for 4/5 minutes longer.
Take the dough out, roll into a ball and sprinkle with flour.
Cover with a cloth and let rise for 1 hour in a warm and draft-free place.
When the dough has risen divide it into 2 parts. Fit the Roller 220 accessory and pass the dough through it repeatedly till it reaches the full width of the rollers.
From time to time sprinkle with flour till the dough is soft and smooth. Place the dough on a floured surface and place the Pizz@Round accessory in its centre. Press downwards and rotate it at the same time by 120º to obtain a disc.
To increase the pizza size, pull the dough manually as a pizza chef would do.
Lay the pizzas on the tins. Let rest for 20 minutes.
Garnish the pizzas with the chopped tomatoes, a drop of oil, a pinch of salt and bake at 200°C for about 20 minutes. Take the pizzas out and top with the stracchino cheese. Return to the oven and finish baking.
Wash, clean and dry the rocket carefully. Cover the pizzas with rocket (roughly chopped by hand) before serving.
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