Baker Fulvio Marino’s crostino pizza is the best you’ll ever eat! Delicious and tasty, it will surprise you with its crunchy base and fibrous and delicious filling.
The crostino pizza from baker Fulvio Marino is a real delight. Perfect for a savory snack or even a Saturday night dinner, this is a savory treat that the whole family will love: plump kids in particular will love it! What else can you want?
The explanation to make this amazing preparation with a great scenic effect was illustrated by the baker Fulvio Marino to viewers of the famous cooking TV show “it’s always noon”During the episode broadcast on Rai Uno on April 29, 2022.
This is the surprising preparation that is the protagonist of today, which is Friday and which, like every week, is dedicated to pizza. Many will try to remake this fabulous savory delicacy, you can bet! So good and genuine, easy to make and super greedy I wonder what I’m waiting for to run a kitchen to make it! And you? Do you do it again?
Pizza crouton from baker Fulvio Marino that’s how
There Crostino pizza from baker Fulvio Marino It is one of those delicious delicacies that once you have tasted it, you cannot avoid eating it as soon as possible. Easy to make, you will also need very few ingredients and all at a low cost. Filled in this way, this pizza will conquer everyone: even the smallest of the house.
It is a pizza from other times that was made by peasants even when ham was considered a scarce commodity. Unlike today, therefore, that this affattato is placed directly on the pizza over the mozzarella, once the ham is placed between two layers of cheese to prevent it from burning. It’s this little trick that makes this pizza simply fabulous!
The instructions for preparing this incredibly good dish were illustrated by Fulvio Marino baker to viewers of the famous cooking TV show “it’s always noon”During the episode aired on Rai Uno
Made in: Few minutes
Break time: a few hours
Cooking temperature: 250 degrees
Kitchen Temple: 15 minutes
- a bowl
- a spoon
- wax paper
- transparent film
- a dripping saucepan
- 900 g of type 0 flour
- 100g wholemeal flour
- 780g of water
- 22g of salt
- 7g brewer’s yeast
- 40g extra virgin olive oil
- to complete
- cooked ham
- mozzarella cheese
Pizza crouton from baker Fulvio Marino, procedure
Mix the flours and mix the single powder with the yeast with most of the cold water. Incorporate the salt that you moistened with the water into the homogeneous mixture and knead everything again until the dough is dry again. Add the remaining water and finally the oil. Let the mixture rise evenly in a bowl covered with cling film for 12 hours in the fridge. After the necessary time, break the dough on the work surface with durum wheat semolina. You will make three shapes on each of which you will make a triple before closing each one on itself and letting them rise on a baking sheet covered with parchment paper and film.
After the necessary time, turn the pizza over on the work surface lightly covered with semolina and sprinkle the dough always with semolina. Spread each shape of mixture first on the edges then in the center and transfer the pizza base to a parchment paper lined baking sheet where you will fill it with mozzarella pieces before adding the slices of cooked ham which you will top with other pieces of pizza. cheese Drizzle with oil and season with oregano. Bake at 250 degrees for 15 minutes.
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