Pizza de criollo, cecina y pimiento, receta para una cena informal
Unodedos · directoalpaladar.com · 2013 · Original
Farinatainferred from the title
DietNot vegetarian: chorizo criollo. Reviewed: chorizo criollo; cecina.
Against 5,130 pizza recipes
Farinata style, one of 4 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Farinata (Liguria / Nice): unleavened chickpea-flour batter baked in an oiled pan; no wheat, no yeast
Tradition: 450 to 550°F bake (this recipe: 527°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
300g
Water
n/a
Hydration
n/a
Salt
1.7%
Yeast
1.67%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
320g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake details not stated on the source page.
Ingredients (7)
- flourHarina de trigo300g
- yeast5g Levadura fresca de panadería5g
- sugarAzúcar10g
- salt5g Sal5g
- oilAceite de oliva virgen extran/a
- waterAguan/a
- cheese mozzarellaQueso Mozzarellan/a
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseSémola de trigo50g
- over cheese2count Chorizo criollo
- over cheese1count Pimiento morrón en lata
- over cheese4 Cecina
- over cheeseSalsa de tomate
- over cheeseOrégano seco
- over cheeseAlbahaca
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Farinata group marked.
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