John Myers
Ingredients for 6 servings:
- 700 g wheat flour, type 550
- 400 g water, lukewarm
- 25 g yeast, fresh
- 20 g salt
- 100 g lard, room temperature
- 50 g sausage, Italian mortadella chopped
- 50 g salami, (garlic salami) chopped
- 1 pinch(s) of sugar
Instructions
Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes
a specialty from Bologna
Dissolve the yeast and sugar in water in a bowl. Gradually add the flour and knead with the dough hook of a hand mixer. Add the remaining ingredients and continue kneading. Since the dough will then be very stiff, continue kneading by hand for a good 10 minutes. Cover and let rest in a warm place for just over two hours. Meanwhile, preheat the oven with the baking tray to 50-60°C. Turn off the heat, remove the baking tray, spray the oven with water and close it. Lightly oil the baking tray, spread the dough evenly on it and put everything in the oven. Let stand for about 60 minutes. Reduce the heat to 220°C and bake until the surface is medium brown. Remove and let cool.
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