The DESSERT PIZZA is very GOURMET, a delicious alternative to surprise our guests, to prepare the dough we will use Flour-Multicereal mixed with a natural pre-ferment: Poolish made 36 hours before.
1. For autolysis we will mix multigrain flour with wheat flour and water, knead quickly, cover and let ferment at room temperature for 1 h2. Take the poolish made 24/36 hours before from the fridge3. Add fresh yeast dissolved in bottled water, extra virgin olive oil,4. We knead with a mixer with a rod to knead for 10 minutes5. After 10 minutes, add the salt and continue kneading for 10 more minutes.6. In total we knead for 20 minutes, until we get a smooth dough without lumps7. We grease the table with a little oil, turn our dough over, stretch it out with our hands and let it relax without moving for 10 minutes8. After 10 minutes we will work the dough in this way (WATCH VIDEO), we will store it in the fermentation tank and let it ferment at room temperature until it doubles its size9. FERMENTATION ADVICE (an example with 24 °C / 75 °F room temperature, more or less it will take an hour and a half at more room temperature it will take less time at a lower temperature it will take more time, you can also keep the dough in the tray fermentation in the fridge and continue with the last recipe 12 - 24 H)10. Our dough has doubled in size, sprinkle the dough with semolina corn and cut 3 pieces of 250 GR each, form balls and store them in a covered fermentation tray until doubled in size (with the remaining 750 GR of dough we can make a focaccia)11. We already have our dough ready and also the oven is hot at maximum power 240 °C / 464 °F, I recommend you heat the oven half an hour beforehand. We sprinkle the table with corn grits12. With the help of a spatula we take out our balls, sprinkle it generously with corn semolina and open it with our hands until we get a 30 cm circle13. We delicately move the dough on top of a parchment paper and in half of the dough we distribute the 3 types of chocolate14. Fold in half and close the edges very well so that during baking our calzone inflates well and is very beautiful15. Bake on a STONE for 9/10 minutes at 240 °C / 464 °F16. We will take out our underwear, add chocolate cream, raspberries and a rain of icing sugar BUON APPETITO
As you can see in the video, this delicious DESSERT PIZZA can be made very easily and the result is delicious.😋
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Until next time, CIAO 🤩
Delicious and healthy recipes, made with Italian passion.
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