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Easter italian light recipe: at the time of the coronavirus, pizza sfogliata abruzzese

How to Make Pizza sfogliata: the italian recipe

To lighten your stomachs and let you taste a soft and super light pizza, I agree on my blog a very tasty recipe. I’m talking about the pizza made by my grandmother Anna  my mother :)… the queen of the stove in my opinion, but I’m biased so what I say is not worth anything right now).

Ingredients for the dough:

1 kg of durum wheat semolina flour and regrinded flour

extra virgin olive oil

10 g brewer’s yeast

water to taste so as to keep the dough nice and soft

2 teaspoons of salt

1 teaspoon of sugar


In the video you see the dough ready and laid out on the platform. Once you have prepared the dough and it has risen, all you have to do is roll it out (as in the video) and throw the pepper bran on it. Once stretched out properly, you have to roll it up like a snake, and then roll it around.

Take the dough and put it in the baking pan, spreading it with a little oil. Wait an hour or so and spread it well throughout the pan.

It’s time to bake at 200° for 20 minutes. As for the temperature of the oven and the cooking time, these two elements depend very much on the type of oven you have. I do my tests and this recipe is cooked well at that temperature.

Do you like this recipe? If you want share it on social networks, and share with me your recipes #ilovevisititaly

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