Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Mix the flour, semolina, salt and yeast in a bowl. Pour in the water, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Place a baking tray in the cold oven, heat the oven to 240 °C. Halve the dough, shape into 2 balls, flatten gently by hand. On a lightly floured surface, stretch the dough into circles to create thin flatbreads, place each on a sheet of baking paper. Spread the crème fraîche over the dough. Top with the cheese, potatoes and thyme, season.
Cauliflower, Sage & Raclette Flammkuchen
Carefully slide one pizza (incl. baking paper) onto the hot baking tray. Bake for approx. 20 mins. on the bottom shelf of the preheated oven. Remove from the oven, serve. Bake the second pizza in the same way.
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Gourmet Pizza: Potato, Bacon And Raclette Cheese Pizza
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Now you can user your Supercard ID to log in to easily and conveniently and make use of all the functions and advantages.Raclette is the name of a type of cheese as well as a preparation in which the exposed surface of the raclette cheese is heated with an infrared broiler. This melts and somewhat browns the surface of the cheese, and then it is typically scraped onto boiled potatoes or bread. It makes complete sense to us to translate this into pizza form.
To roast the potatoes, toss the sliced potatoes with olive oil to coat completely and season if desired. Place the vegetable on a sheet pan (non-stick or lined with aluminum foil) in a single layer. Do not overcrowd or they will steam rather than roast. Roast the potatoes in a 350 F oven until they are cooked through. Remove the pan from the oven and let cool to room temperature before using them to top the pizza.
Raclette Meets Pizza
These topping amounts are for one 13-inch pizza. You will have enough dough to make five pizzas, so you can multiply these ingredient amounts to accommodate however many pizzas you are making.
The dough doesn’t have to be a perfect circle on your first few tries; this will take practice to get right. You can also manually pull and stretch the dough to form an evenly shaped circle once you have reached the desired thickness.
Alternatively, the sauce and cheese can be spread to cover the entire dough disc without leaving room for any exposed dough crust rim. We like having a handle on this pizza, though, so we prefer to leave a rim.
Easy Pizza Dough Made With Flour & Yoghurt
If you don’t have a peel, you can use parchment paper to make it easier to load your pizza into the oven. Cut your parchment paper slightly larger than your pizza. For a 13-inch pizza, cut a 14-inch round or square piece. Shape your dough and place it on the parchment paper. Apply sauce, cheese and toppings. Transfer the pizza onto the back of an upside-down sheet pan or cookie sheet and slide the pizza into the oven.
Some home ovens will not reach 550 F (in some cases 525 F is the highest they will get). If this is the case, increase the baking time by 1-2 minutes. If you prefer a darker crust, simply bake the pizza for longer, but check it every 30 seconds after the recommended time to ensure it doesn’t burn.
Notes We recommend using Ceresota/Heckers Unbleached All-Purpose Flour for this dough. Note that they call their flour all-purpose, but the protein content places it in the bread flour category.
Bon Chef Hk
We typically use a dough hook to mix all our thin-crust pizza doughs. If the ingredient quantities aren’t large enough for the dough hook to mix them well in a stand mixer, use a paddle attachment initially to mix the ingredients uniformly. Once you have a homogeneous mass (the dough is sticky and wet, and there are no visible clumps or unincorporated water), switch to a hook attachment.
Final mix time at higher speeds may vary from machine to machine. Whatever the model and yield, the goal is to achieve a good mix and full gluten development. Consider our suggested times as guidelines only. Use the windowpane test to help determine the dough’s stage of gluten development.
After proofing at room temperature, you can roll the dough out and make the pizza. We recommend cold-proofing the dough for 1 day, however, because it produces a crispier thin-crust pizza. If you cold-proof the dough, remove it from refrigeration 1-1/2 to 2 hours before shaping so it warms up and is easier to stretch out.
Raclette Pizza W/ Potatoes, Cornichons, And Salami
Notes The caramelizing process can take a long time, depending on the size of the batch. A small batch can take 30 minutes while a large batch can take over an hour or more. If you notice the onions are starting to char, add some water to the pot and continue to cook. If you refrigerate the onions, warm them up slightly before using.
Recipe: Hawaiian Pizza (with Oat Dough) Recipe: Coppa and Burrata Pizza Recipe: Focaccia Barese Recipe: Fragoni, a light version of pizza rustica
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