An authentic taste of tradition, extra creamy and irresistible.
Step 1 of 8: In a stand mixer or bowl, combine flour, water, salt and oil.
Step 2 of 8: Knead until you obtain a smooth and homogeneous dough.
Step 3 of 8: Cover with cling film and let rest for 30/45 minutes at room temperature.
Step 4 of 8: Then cut the dough in two, shape the dough pieces into spheres and let rest for another 30 minutes.
Step 5 of 8: At this point roll out the dough very thinly, first with the help of a rolling pin, then using the knuckles of your hands.
Step 6 of 8: Place the first sheet on a baking tray previously oiled (without parchment paper).
Add the crescenza and cover with the second sheet.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Allergens detected: Gluten and Milk
Step 8 of 8: Make the holes, brush with plenty of oil and bake in a preheated oven at the highest temperature for 10 minutes.
| Average values | Per serving200 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,827 kJ676 kcal | 1,417 kJ339 kcal |
| Fat | 31.38 g | 15.73 g |
| of which saturated fatty acids | 13.61 g | 6.82 g |
| Carbohydrates | 71.66 g | 35.92 g |
| of which sugars | 2.15 g | 1.08 g |
| Fibre | 2.69 g | 1.35 g |
| Protein | 28.09 g | 14.08 g |
| Salt | 1.1 g | 0.55 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
