Susquehanna Harvestmarinara

Dopo una lunga ricerca sui vari siti e blog... consultando... i grandi "maestri del lievito", come Anice&Cannella, Profumo di Lievito, Lauraincucina, Armanda, Gennarino... e altri... dopo un'attenta valutazione degli ingredienti... la loro elaborazione.... le diverse opinioni........ ho deciso di fare la ...... "Pizza al formaggio"

Di origine marchigiana... (anche se qualcuno dice che si fa anche in Unbria...), io propongo la mia, quella anconetana, che di solito viene preparta durante il periodo Pasquale, ma non solo... si usa farla anche per qualche picnic, come focaccia accompagnata dai salumi della nostra zona.

E' semplice da fare, fatta con pochi ingredienti, ma, per una buona riuscita, è importante seguire regole ben precise, per ottenere una pizza leggera e soffice.

Ecco gli ingredienti:
250 farina manitoba
300 farina 00 (forse anche meno)
3 uova
150 g parmigiano
100 g pecorino romano
mezzo bicchiere di olio oliva
150 g di latte
50 g di strutto
25 g lievito di birra
1 cucchiaino di zucchero
1 pizzico di sale
1 cucchiaino di pepe bianco
250 g di emmental a cubetti

Iniziamo a fare un lievitino.
Dissolve yeast in a little 'warm water (two fingers of a glass) a teaspoon of sugar, leave to ferment for 5-6 minutes.
In a bowl, put some flour, make a dimple and there coliamo the dissolved yeast, mix some batter and form a soft and soggy.
Cover tightly with more flour and let rise for about 40 'covered.


Meanwhile we put in a bowl of warm milk, dissolve the two grated cheeses (I put all the 2 'or 3' melt in the microwave now ..) then we combine the oil, pepper, salt and eggs one at a time, stirring vigorously to form a creamy sauce (this is important because in Cooking makes the dough thinner and lighter ..)
Allow the time necessary for the lievitino is ready.


In a large bowl, put half the flour, lievitino and the mixture of milk, cheese, eggs and begin to knead.

I'm not having the mixer nor the bread machine, I started to knead by hand
adding a little at a time and half flour. At the end

join lard, inpastiamo long, the dough should be smooth, soft, but no longer appicicarsi hands, is said to string.

I made it rise covered with a damp towel, until doubled.


After about two hours, if the environment is warm, take the dough is spread over a table gently, forming a rectangle, distributes the Emmental cubes and coils.

We have already butter into the bowl, letting it rise again, it must grow to the edge of the transparent film and co covered a damp towel.

Sometimes Occor 2 hours, the time varies depending on the room temperature. It
off oven at a temperature not exceeding 28 'widen to first
Cooking is very important.


I turned the oven to 100 degrees, I poured the slab at the bottom of a cup of water to form moisture, then put to bake the pizza at the bottom of the oven.

temperature and low humidity makes the pizza before they grow to form a crust on the surface. After 15 minutes it takes the temperature to 170 degrees and left to cook for another 30 minutes.

Cover with aluminum foil if the surface will darken troppoin
Let us leave for 10 minutes in the oven door open