John Myers
Hlama ea Pizza Joalo ka Setaliana … Here My Variant with Chanterelles
The perfect pizza dough like italian … here my variant with chanterelles recipe with a picture and simple step-by-step instructions.
- 500 g, phofo
- 1 teaspoon Letsoai
- 300 ml ea metsi a futhumetseng
- 30 g tomoso
- 1 tbsp Oli ea mohloaare
Ho koahela:
- Li-chanterelles
- Ham e tala
- 1 Egg
- Letsoai la tamati
- Cheese
- Eiee
- Kopanya phofo le letsoai 'me u behe ka sekotlolo, theha seliba. Metsi a tšeloa ka har'a sena 'me tomoso e pshatleha ho eona. Ebe u tšela oli ea mohloaare. U sebelisa fereko, butle-butle u tsose phofo ho tloha moeling ho fihlela ntho e 'ngoe le e' ngoe e kopane hantle.
- Hona joale o kopa hlama ka matla ka matsoho a hao (bonyane metsotso e 10) ho fihlela hlama e tsitsitseng, e bonolo le e bonolo e thehoa e seng e sa khomarele menoana.
- Place the dough in a bowl, cover and let rest for 30 minutes. Then divide into 4 equal pieces and cover and leave to rest in the refrigerator for at least 24 hours !!!! …. you can leave it for 2-3 days. Before further processing, however, the dough should be allowed to rest at room temperature for at least 30 minutes so that it can dissipate a little heat.
- Flour the dough a little on both sides, then shape the dough into a round flatbread by pressing lightly with your fingertips or with the help of a rolling pin. The edge should remain a little thicker. Cover the dough as desired and bake in the oven for about 10 minutes on the highest setting. … The oven should be preheated to the highest level for at least 20 minutes !!!!!
- Cover the pizza as desired …… here’s my suggestion ….. tomato sauce, cheese, chanterelles (I still had some in the chest) raw ham and a fresh, cracked egg in the middle … that was very tasty ….. quantities are difficult because everyone has a different preference ……….
