{"id":560,"date":"2022-02-25T09:36:06","date_gmt":"2022-02-25T08:36:06","guid":{"rendered":"https:\/\/www.dontanu.it\/en\/?p=560"},"modified":"2022-02-25T19:57:12","modified_gmt":"2022-02-25T18:57:12","slug":"pizza-with-pesto-mortadella-stracciatella-and-pistachio-grains","status":"publish","type":"post","link":"https:\/\/www.dontanu.it\/en\/pizza-with-pesto-mortadella-stracciatella-and-pistachio-grains\/","title":{"rendered":"Pizza with Pesto, mortadella, stracciatella and pistachio grains (recipe & photo credits @ emilio.pizza_ IG)"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”50px”][vc_column_text]Ingredients:<\/strong><\/p>\n

For the dough: (Neapolitan pizza, direct method)<\/strong><\/p>\n

1 kg of medium-high flour W
\n650 – 680 grams of water
\n25 – 30 grams of salt
\n0.5 gr of yeast<\/p>\n

For the dressing:<\/strong><\/p>\n

mozzarella Fior di latte
\npistachio pesto dop
\nmortadella
\nbuffalo stracciatella
\nchopped pistachio dop<\/p>\n

Procedure:<\/strong><\/p>\n

Mix all the ingredients starting with the water if you proceed manually and dissolve the yeast in it, slowly incorporating the flour and salt before finishing the dose of flour.
\nIf, on the other hand, you proceed with a mixer, start with the dry elements, adding the water gradually.
\nLet the mixture mature for about 20 – 22 hours at 20 \u00b0. Form the loaves of about 200 250 gr and let them rise for another 2-4 hours at 20 \u00b0.
\nOnce the loaves have been rolled out and the classic shape is formed, proceed with the pizza topping in this order:
\nsprinkle the very dry mozzarella, then spread three or four generous tablespoons of pistachio pesto, followed by the buffalo stracciatella and finally, place the mortadella and chopped pistachios strictly raw.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”50px”][vc_column_text]Ingredients: For the dough: (Neapolitan pizza, direct method) 1 kg of medium-high flour W 650 – 680 grams of water 25 – 30 grams of salt 0.5 gr of yeast For the dressing: mozzarella Fior di latte…<\/p>\n","protected":false},"author":1,"featured_media":584,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[26],"tags":[],"jetpack_featured_media_url":"https:\/\/www.dontanu.it\/en\/wp-content\/uploads\/2022\/02\/image0-1.jpeg","_links":{"self":[{"href":"https:\/\/www.dontanu.it\/en\/wp-json\/wp\/v2\/posts\/560"}],"collection":[{"href":"https:\/\/www.dontanu.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dontanu.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dontanu.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dontanu.it\/en\/wp-json\/wp\/v2\/comments?post=560"}],"version-history":[{"count":2,"href":"https:\/\/www.dontanu.it\/en\/wp-json\/wp\/v2\/posts\/560\/revisions"}],"predecessor-version":[{"id":563,"href":"https:\/\/www.dontanu.it\/en\/wp-json\/wp\/v2\/posts\/560\/revisions\/563"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dontanu.it\/en\/wp-json\/wp\/v2\/media\/584"}],"wp:attachment":[{"href":"https:\/\/www.dontanu.it\/en\/wp-json\/wp\/v2\/media?parent=560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dontanu.it\/en\/wp-json\/wp\/v2\/categories?post=560"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dontanu.it\/en\/wp-json\/wp\/v2\/tags?post=560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}