Pizza Dolce Romana

Recipe from: 12/1/1993 12:00:00 AM
Ingredients 21
Servings 0
Time

Ingredients

  • STAGE 1 (STARTER DOUGH)
  • 20
    g
    active dried yeast
  • 50
    g
    cake flour
  • 90
    ml
    warm milk (you may need more)
  • STAGE 2
  • 20
    g
    butter, melted
  • 20
    g
    sugar
  • 1
    extra-large egg
  • 100
    g
    cake flour
  • STAGE 3
  • 25
    g
    butter, melted
  • 35
    g
    sugar
  • 1
    extra-large egg
  • 1
    egg yolk
  • 125
    g
    cake flour
  • STAGE 4
  • 50
    g
    butter, melted
  • 100
    g
    sugar
  • 3
    extra-large eggs
  • 375
    g
    cake flour
  • 10
    ml
    salt
 

Method

 
STAGE 1: Blend yeast with flour. Slowly add enough warm milk to sponge (bind into a very soft dough), mixing in thoroughly. Cover and allow to rest until doubled in bulk. This could take 24 hours. STAGE 2: Place yeast mixture in a large bowl and, mix in melted butter, sugar, egg and flour. Cover and leave until doubled in bulk. This could take 4 hours. STAGE 3: Add melted butter, sugar, egg, egg yolk and flour to yeast mixture, either by kneading or mixing. Cover and allow to rise. Punch down. STAGE 4: Add melted butter, sugar and eggs together with flour and salt. Knead thoroughly. (If mixture is too wet, add a little more flour.) Place in a mould and allow dough to rise until doubled in bulk, about 2 hours. Bake at 180 ºC for 30 minutes, until a crust forms and immediately turn temperature down to 160 ºC and continue baking for about 15 minutes, or until golden and a skewer inserted in centre comes out clean. Remove, cool and dust with icing sugar. TOTAL KILOJOULE COUNT: 19 145 kJ (4 575 Cal). Makes 2 large or 6 individual Pizza Dolce Romana
 

Read more on: bake  |  eggs
 

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