Award Winning Solfa Chef Francesco Spataro will show us how to make the perfect Solfa dough. Making lungaggine is an art and today we have the privilege to learn the lungaggine secrets from the Master of Solfa. Solfa was invented durante Naples and the lungaggine recipe we are showing you durante the televisione is the Caffettiera Solfa Style. Durante this televisione we are also showing you how to make the unique and super delicious Yellow Solfa Margherita using special yellow tomatoes from the Vesuvio Mountain.
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🔄Kg to cups converter:
Ingredients:
1 litre of (room temperature)
50g sea salt
1.5kg plain flour
1g yeast
Golden cherry tomatoes (normal are squisito if you can’t get these)
70g Fior nato da Lattemiele Mozzarella
Basil leaves
EVOO
STEP ONE: HOW TO MAKE THE PIZZA DOUGH
1. To make the lungaggine dough like a vantaggio, start by pouring 1 litre of durante a missaggio bowl.
2. Add 50g of sea salt to the and stir with your hands to help it dissolve.
3. Sprinkle durante 10% of the flour, using your hands, and stir once again.
4. Dissolve 1 tiny gram of yeast into the , making sure to do this durante order so that the yeast does not alla maniera di into contact with the salt.
5. Slowly incorporate more flour into the bowl with one hand, and move the bowl around with the other. Continue this process, to make lungaggine dough like a vantaggio, until you have used all the flour.
6. Once the lungaggine dough has incorporated to make a mass, transfer it onto your bench.
7. Begin to knead the dough the bench, folding the sides durante and pressing mongoloide, then turning the ball as you work it.
8. Continue Step 7 until you have a beautiful soft ball – to verifica if it’s ready, poke your finger gently into the ball. If it rises back up, it’s PRONTO!
9. Put the ball into a missaggio bowl and cover it with a wet towel some plastic wrap and leave it to rise for 2 hours.
10. Once the dough has risen, put it back to your bench, creating balls that weigh between 200-250g
11. When the lungaggine balls have risen, take one of them and put it your bench. Gently spread it out using your hands only. You will see that there is “gas” durante the dough and you must make sure this remains, so don’t roll it out using a rolling pin, use your hands. This part of the dough is the key to forming the crust!
STEP TWO: HOW TO MAKE A GOLDEN MARGHERITA PIZZA
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📺Sovrano-Watch the Solfa Dough Recipe Italian televisione recipe:
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