Name: Pizza Dolce Romana
Yield: 0 serving
Cuisine: Bake
Ingredients: 20.00 g active dried yeast; 50.00 g flour cake; 90.00 ml milk warm; 20.00 g butter melted; 20.00 g sugar; 1.00 eggs extra-large; 100.00 g flour cake; 25.00 g butter melted; 35.00 g sugar; 1.00 eggs extra-large; 1.00 eggs yolk only; 125.00 g flour cake; 50.00 g butter melted; 100.00 g sugar; 3.00 eggs extra-large; 375.00 g flour cake; 10.00 ml salt

Recipe Disclaimer

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Ingredients (17)

STAGE 1 (STARTER DOUGH)

20.00 g	active dried yeast
50.00 g	flour — cake
90.00 ml	milk — warm

STAGE 2

20.00 g	butter — melted
20.00 g	sugar
1.00	eggs — extra-large
100.00 g	flour — cake

STAGE 3

25.00 g	butter — melted
35.00 g	sugar
1.00	eggs — extra-large
1.00	eggs — yolk only
125.00 g	flour — cake

STAGE 4

50.00 g	butter — melted
100.00 g	sugar
3.00	eggs — extra-large
375.00 g	flour — cake
10.00 ml	salt

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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