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with black olives PIZZA AND SAUSAGE friarielli

The sausage pizza friarielli in Naples and is a must! I like pizza but always the love with this pairing really delicious!

For the dough: 500 gr

• .
• flour 1 / 2 tablespoon baking mastrofornaio
• 250 ml of water
• 1 tablespoon oil 1 tablespoon salt 1 teaspoon sugar

For the filling: 3 sausages

• 2 bundles of friarielli
• 200 gr. provolone.

Procedure Put all ingredients into the camera with the program only dough, let rise in a basket after an hour and stretch the dough into a pizza pan. Previously friarielli clean, wash and cook in a pan with a clove of garlic, salt and pepper if you like a tip. Cook the sausages sliced \u200b\u200bon a bistecchiera.Sull 'dough is rolled out, put the friarielli sausages and diced provolone and extra virgin olive oil and bake at 200 degrees for about 30 minutes.

What Is Good Camcorder For Travel

FOCACCIA SEMI-INTEGRAL

I apologize now for the photos but I can take pictures at night but this is a tragedy focaccia half-whole I liked it so much that I wanted to talk. I had the whole wheat and I wanted to use us a cake but I was afraid it was too bitter for using only this, so I used half flour, mixing it with 00 and I must say that was special! I've stuffed with ham and robiola and in all honesty we immediately devoured 

Focaccia robiola and semi-full with ham


00 300 g flour 150 g whole wheat flour ½ sachet
master baker's yeast
300
water 1 teaspoon sugar 1 tablespoon extra


rosemary 2 teaspoons salt Put all the

ingredients in the bowl and just mix operated the program (my last 45 minutes). Let the drum once an hour so the dough to make it grow a bit and then roll it out on a well-oiled plate with his fingertips, taking care not crush the bubbles that form with some oil of rosemary salt. Allow it to yet another half hour in the plate in a warm place and then cook at 200 degrees for 30 minutes. Stuffed with what best suits you took me of robiola and slices of ham, perfect for me: -0