For dough No. 1, mix yeast with flour with a whisk, gradually pour in water. Knead until all the flour is moistened and leave for 10 minutes for autolysis. After 10 minutes, knead the dough completely, it should be smooth and elastic (approx. 7-10 minutes). Form a bun, place it in a bowl and cover with cling film, leave for 2 hours at room temperature.
For dough # 2, mix dough # 1 with water and flour mixed with salt until all flour is completely moistened. Leave on for 10 minutes for autolysis. After this time, add olive oil and finally knead the dough (approx. 7-10 min.). The dough should be smooth and elastic. Place it in a bowl, cover with cling film and leave to ripen at room temperature for 2 hours.
Divide the dough into 4 pieces of 200g each and form 4 koloboks. Place them in a container, cover with a lid or cling film and refrigerate for 24-26 hours to ripen at 6 ° C.
For citrus pesto, fry pine nuts in a dry skillet. Place all ingredients in a chopper bowl and rub until puree.
The next day, remove the dough from the refrigerator 2 hours before baking. For baking pizza, it is best to use a special pizza stone. Place it on a wire rack on the upper level of the oven, preheat the oven well to 240 ° C with convection. After an hour, turn on the grill, if any. Stretch the dough with your hands, drizzle with olive oil, add the mozzarella sliced with julienne. Switch the oven to top-bottom convection mode and place the pizza on a stone for 3 minutes.
After 3 minutes, remove the pizza from the oven, turn on the "grill" mode again. Place the sliced chicken fillet and sun-dried tomatoes on the pizza and spread the orange pulp. Send to bake for another 3 minutes.
After this time, remove the pizza, add the citrus pesto to taste, and serve hot.
Pizza with chicken, sun-dried tomatoes and orange
Serves: -
Prepare Time: -
Cooking Time: -
Calories: -
Difficulty:
Medium
Pizza with chicken, sun-dried tomatoes and orange
Ingredients
Directions
For dough No. 1, mix yeast with flour with a whisk, gradually pour in water. Knead until all the flour is moistened and leave for 10 minutes for autolysis. After 10 minutes, knead the dough completely, it should be smooth and elastic (approx. 7-10 minutes). Form a bun, place it in a bowl and cover with cling film, leave for 2 hours at room temperature.
For dough # 2, mix dough # 1 with water and flour mixed with salt until all flour is completely moistened. Leave on for 10 minutes for autolysis. After this time, add olive oil and finally knead the dough (approx. 7-10 min.). The dough should be smooth and elastic. Place it in a bowl, cover with cling film and leave to ripen at room temperature for 2 hours.
Divide the dough into 4 pieces of 200g each and form 4 koloboks. Place them in a container, cover with a lid or cling film and refrigerate for 24-26 hours to ripen at 6 ° C.
For citrus pesto, fry pine nuts in a dry skillet. Place all ingredients in a chopper bowl and rub until puree.
The next day, remove the dough from the refrigerator 2 hours before baking. For baking pizza, it is best to use a special pizza stone. Place it on a wire rack on the upper level of the oven, preheat the oven well to 240 ° C with convection. After an hour, turn on the grill, if any. Stretch the dough with your hands, drizzle with olive oil, add the mozzarella sliced with julienne. Switch the oven to top-bottom convection mode and place the pizza on a stone for 3 minutes.
After 3 minutes, remove the pizza from the oven, turn on the "grill" mode again. Place the sliced chicken fillet and sun-dried tomatoes on the pizza and spread the orange pulp. Send to bake for another 3 minutes.
After this time, remove the pizza, add the citrus pesto to taste, and serve hot.