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Pizza ... end end

pizza fine fine , originally uploaded by fugzu .

During this time I'm experimenting with thin bodies and thin sheets.

After the dough for the pastry egg strudel of , waiting for the Turkish pizza (Yufka) here is a variant of what I use for focaccia di Recco (with oil) and for Jamaican Patties (with butter and turmeric).
This mixture is a percentage of lard.

INGREDIENTS
(18 medium pizzas)

500 grams of flour 00 Spadoni special homemade pasta
250 g of water at room temperature 50 grams of lard

6 grams of salt

PROCEDURE

I hid in the Kenwood all ingredients at low speed for about 10 minutes until dough is elastic, soft and clear.

I put it to rest in an airtight box for 30 minutes then I split into pieces of 40 g and I formed into balls that I put back in the box airtight.

Paiano With the help of a wooden rolling pin and a long I have stretched out the sheets as if it were pasta sprinkle lightly only when needed.
I got some sheets almost transparent, I lightly flour and bake of the first I pull a little more 'hands to make them even thinner.
I heated a frying pan very carefully I baked pizzas and fast, turning only once, and stacks them, once cooked, one on top and cover with a cloth.

CONSIDERATIONS

are really good and fast.
They are easy to draw: if left uncovered, when cooked, tend to become crisp as if you can cover them soft and easy to roll up and stuff as you like.
read like clouds, tasty and crumbly.
Try it!