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Pizza focaccia or slap, to Paoletta

PIZZA DOUGH OR A DIRECT FOCACCIA

INGREDIENTS: 600 gr
. 0
flour 10 g fresh yeast
20 grams of potato flakes
30 grams of lard from
400/425 grams of water (depending on flour, the dough should be soft as an earlobe)
2 teaspoons salt 1 teaspoon sugar


PROCEEDINGS
Dissolve yeast and sugar in 50 grams of warm water and let stand about 5 mnt.
Mix the flakes in about 250 grams of water and add all the flour, add yeast with water and the remaining water, mix by hand for about 15 minutes. camera in the mix lasts half an hour.
The remaining 100 grams of water are added little by little, until the dough becomes soft but workable, such as the earlobe. There may wish
100 grams or even more 'or less, depends on the flour.

If we want to the cake, I WIND UP IN FLAKES same quantity 'of milk and water in equal parts, or even milk

When the yeast is well mixed add the salt. S'impasta a little longer, the dough is a bit 'sticky, but soft, perhaps add a little' flour, but poca.Si raises a nice big bowl covered with plastic in closed oven with the light bulb turned on for about two hours, or the camera.
When the dough has doubled, sprinkle with flour and pour the wooden dough. At this point, well floured hands and bends as if folding a tablecloth, become "the bends".
You put the dough with the pleats facing down and cover well with a large bell-shaped bowl with a cloth or washed, soaked and wrung out.
Leave to stand 30-45 minutes.
Then, without absolutely remix, roll the dough into two greased pans (I used a 20 x 30 and another the size of the bake oven. But I like it high enough, otherwise divided into two equal parts and use two large pans.
If the dough resistance is spreading, if you do not spread to leave, he expects a few minutes and then continue.
Once paving season with chopped tomato, oregano, oil and salt and let stand in pan approximately 30 minutes. Bake 15
mnt. the max temperature, convection oven, then togliee from the oven, stuffed with mozzarella and bake another 5 mnt. in a convection oven and ready.


This beautiful photo below, is made by forumina Robbix ... look how successful ....
for focaccia:

Prepare an emulsion of water and oil in equal parts and a bit 'of salt, beat well with a fork and pour on top while the cake full of holes fingers to penetrate the emulsion into the holes, taking care not to go to the bottom of the pan. SI
bake at 180/200 ° conventional oven until golden brown.