Pinsa romana with gorgonzola, pears, walnuts and drops of organic balsamic vinegar of modena
- 500 g of flour for pinsa
- 3 g of fresh brewer's yeast
- 375 g of cold water
- 10 g of salt
- 10 g of olive oil
- 100 g of gorgonzola
- 1 crunchy pear
- some walnuts
- Organic balsamic vinegar of Modena Igp "Acetaia Guerzoni"
- Put the flour, yeast and 350 g of water in the bowl of the mixer.
- Start kneading at low speed for one minute, then increase it and continue for another 7-8 minutes.
- Add the salt, oil and remaining water and let the machine work for another 5-7 minutes. The dough will be very soft due to the high hydration but you don't have to worry about it.
- Then transfer the dough to a bowl and fold it over every 30 minutes, twice. Cover it with cling film and let it rise in the refrigerator for at least 24 hours.
- Divide the dough into four equal parts, form loaves and place them in four small, well-oiled bowls. Keep them at room temperature for 3-4 hours before proceeding with the drafting.
- Flour the work surface with the rice flour and spread the dough with your hands to give it the characteristic oval shape. You will obtain a thickness of about half a centimetre.
- Drizzle with a drizzle of oil and bake on the lowest shelf of the oven at 250 ° C for 5 minutes.
- Once the gorgonzola has been added, bake again on the central shelf for another 5-6 minutes.
- The pear can be sliced thinly with a peeler, and the dressing can be completed with walnuts and Modena IGP balsamic vinegar "Acetaia Guerzoni"
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