COURSES & RECIPES

NEXT DEMO

GRANDI LIEVITATI ( PROFESSIONAL COURSE)

As Christmas 2018 is approaching the courses for leavened products are starting.

Take part in the GREAT LIEVITATI course: panettone preparations, gubana and special productions.

Next meeting for the month of October: Wednesday 24th

We kindly ask you to book by calling +39 3357661531.

The recipe of ​​the month

PIZZA IN TEGLIA (Pizza on baking tray) Recipe

Knead by hand or with a stand mixer adding water gradually, until completely absorbed. The temperature of the dough should be around 28 ° C-30 ° C Cover the dough and let it rest for 30 minutes.

Spread the dough in a greased pan with oil and let it rise for at least 90 minutes (let it rise to the maximum) in a warm and humid place at about 28 ° C-30 ° C. Add stuffing and cook in an unventilated oven as usual at about 200-220 ° C (cooking time depends on the type and quality of the home oven).Gr 500 ready-made flour

Gr 300 water 20 ° -24 ° C
Gr 20 brewer's yeast (or gr 10 dry yeast)
Gr 12.5 salt
Gr 10 sugar
Gr 25 Extra virgin olive oil