Today I’m proposing the “pizza” version of one of the best-known and most made sweet yeasted breads: Danube! Would you ever have thought it could be prepared this way too? With a bit of imagination and creativity, everything is possible in the kitchen and, sometimes, with a few experiments, the results can be surprising! This was the case with the Danube pizza you see here in the photo. Besides being very tasty thanks to its filling, it won us over especially for its softness, its stretchy crumb, and fluffiness even days later! The secret? The milk roux! If you don’t know what it is, you absolutely must discover and try it! I’m sure you’ll love it so much!!!
Let’s start by preparing the milk roux. Pour the flour into a small saucepan and, while stirring with a whisk, add the milk little by little until it is all incorporated.
Place on the stove and let it thicken, continuing to stir for about 3/4 minutes. Turn off and let cool.
Separately, in a large bowl, pour the flour, sugar, crumbled fresh brewer’s yeast, the egg, the milk, and the cooled milk roux.
Start kneading and add the oil. Finally, add the salt. Form a smooth dough ball and let rise for at least 3 hours.
Divide the risen dough into about 12 equal pieces. Flatten each one slightly and fill with tomato purée, ham, and scamorza cut into cubes.
Bring the edges of the dough toward the center to form a ball
Place the balls in a 26 cm diameter mold lined with baking paper
Let rise for another half hour
Add a little more purée on top, a drizzle of oil, and salt. Bake at 200 degrees for about 30 minutes.
Italia
| Energy (kcal) | 209.23 |
| Carbohydrates (g) | 30.12 |
| of which sugars (g) | 4.64 |
| Fat (g) | 6.73 |
| of which saturates (g) | 2.06 |
| Protein (g) | 8.51 |
| Fibre (g) | 0.99 |
| Salt (g) | 0.55 |
