Summer pizza – 55000 Recipes. Passion for food



Summer pizza

Prescription made by Pablo Judice for all friends of Gastroactuality

Chef: Pablo Judice

Together with Estanis Carenzo, he created two main restaurants such as Sudestada and Chifa, but also Picsa, a pizzeria in Madrid with a porteño soul.

Ingredients

  • Duet Comenge Cheese Cantagrullas
  • May 50
  • 1 teaspoon sugar
  • 1 teaspoon flour and warm water
  • 4 cups flour
  • Dough
  • 20 g salt and water (about 2 cups)
  • Raw Brevas
  • Topping
  • ½ A glass of olive oil
  • Fresh jungle arugula
  • Ferments

Preparation

  1. The first thing you need to prepare is fermentation: mix the yeast with the sugar, a teaspoon of flour and a little warm water.
  2. Store in a warm place and until foam forms.
  3. Place the flour on the table and form a volcano.
  4. Put the salt on the flour, put the foam together with the olive oil in the center and mix everything with your fingertips.
  5. Add the warm water little by little, mixing with the flour on the side and knead for about 5 minutes.
  6. You should have a soft and smooth dough.
  7. Cover it and let it rest in a warm place until it doubles in volume. When doubled, degas by digging your fingers into the spider-shaped dough to release any large bubbles.
  8. Now is the time to give it the desired shape. Place it in the form where you will cook it and dip it with your fingertips.
  9. Cover it and pour olive oil on top and let it double in volume again.
  10. Then spread the raw chopped figs and a little rosemary on top.
  11. Finally, cook it in a medium / high oven for 25 minutes. When it is golden and cooked, remove it.
  12. Once you exit, add Cantagrullas for cheese cheese Comenge top, cut it with your fingers, and fresh arugula.

Important !: Before cutting, let it rest for 5 minutes.

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