SCHIACCIATA WITH MORTADELLA AND PISTACHIO #shorts #asmr

Pizza lovers, this is a recipe for you, as today @danielerossichef is going to show is how to prepare the mose delicious schiacciata ever!! Aprons ready!

INGREDIENTS
300g 00 flour
50 g semolina
200 g flour t1
100 g mortadella
50 g pistachios
180 g ricotta
3 g fresh brewer’s yeast
10g honey
2 g extra virgin olive oil
450/460 g water
12 g salt

Mix in a planetary mixer or by hand following the procedure.

Let’s combine the flours, yeast and 3/4 of water and start kneading. Once the flour has absorbed the first part of the water, you can add the second part. Once absorbed, add the honey, the oil and finally the salt. Continue to mixing for another 10/15 minutes. Let your dough rest until doubled. Do the first folding session. Let the dough rise again and repeat the folding once more.

Once done, you can choose whether to form the balls and wait for the leavening for cooking otherwise form the balls and put them in the fridge, where the maturation will take place. The balls can mature in the fridge from 24 to 48 hours, remember to take them out to be used at least two hours before.

Roll outyout ball of dough on a surface sprinkled with semolina with a splash of water and a drizzle of extra virgin olive oil and salt. Bake at 480°F (250°C) (with the professional oven at 660°F(350°C)). Finally, stuff your Schiacciata with mortadella, pistachio and ricotta or whatever you like!