Ingredients (for 8 pcs):
- 250 g of Arifa Biologica Ruggeri flour (mix of soft wheat flour, durum wheat semolina, spelt and corn)
- 6 g of brewer's yeast
- 75 ml of milk
- 75 ml of water
- 5 g of salt
- 5 ml of extra virgin olive oil
- a pinch of sugar
Ingredients for garnish:
- 2 shallots
- Taleggio cheese
- salt
- oregano
- extra virgin olive oil
In a bowl mix the flour, yeast, pinch of sugar, add the milk, water, oil and salt, knead first with a fork, then turn the dough out onto a floured surface and work it with your hands until you get a nice smooth and homogeneous dough, divide it into two equal parts then each into four parts, form eight balls and place them on the floured baking tray, flour them, cover them with cling film and a cloth and leave to rise for 3 hours, take the balls, deflate them and knead them again, put them back on the baking tray, flour them, cover them with cling film, the cloth and leave to rise for another 2 hours. Take a ball and roll it out with your HANDS, remember, do not use a rolling pin because the result is different, rolled out with your hands it comes out completely different, it is better. Once rolled out, sprinkle the surface with a drop of extra virgin olive oil, the thinly sliced shallot, the oregano and pieces of taleggio. Heat the empty pizza express on 2 ½ for 10 minutes, then after the time has elapsed, bake the striae 2 at a time and set the thermostat to 3. If you don't have the pizza express, you can also make them in the oven at 180° for 20 minutes, they must be nice and golden.
