This Pizza is a very sweet Dessert and a delicious alternative to surprise our guests, for the dough we will use Multi Cereal Flour with a 36 h Poolish that will give the dough a rustic touch with an extra spark of flavor.
1. For autolysis, mix multicereal flour with wheat flour and water, knead quickly, cover and leave to ferment at room temperature for 1 hour.2. We take out of the fridge the poolish made the day before3. We add fresh yeast dissolved in bottled water, extra virgin olive oil,4. Knead with a mixer with a rod to knead for 10 minutes5. After 10 minutes add the salt and continue kneading for 10 more minutes6. In total we knead for 20 minutes, until we get a smooth dough without lumps7. We spread the table with a little oil, pour our dough, extend it 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 bucket and let it ferment at room temperature until it doubles in size9. FERMENTATION TIP (an example with 24 °C / 75 °F room temperature, more or less it will take an hour and a half at a higher room temperature it will take less time at a lower temperature it will take more time, you can also store the dough in the bucket of fermentation in the fridge and continue with the recipe after 12 - 24 H)10. Our dough has doubled in size, sprinkle the dough with corn grits 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 hot oven at maximum power 240 °C / 464 °F, I recommend heating the oven half an hour before we sprinkle the table with corn grits12. With the help of a spatula we take out our balls, sprinkle it generously with extra semolina and open it with our hands until we get a 30 cm circle13. Delicately move the dough over parchment paper and spread pistachio cream, ground and whole pistachios in the middle of the dough14. We fold in half and close the edges very well so that during baking our carzone inflates well and looks very nice15. Bake in the lowest part of the oven for 9 minutes at 240 °C / 464 °F16. We will take out our panties and add more pistachio cream, ground pistachios, raspberries and a rain of icing sugar17 GOOD APPETITE
As you can see in the video, this delicious SWEET 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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