• 1 hour 45 min
  • Low

Pizza muffins

For the dough
250 g of Type 0 Soft Wheat Flour | W270
30 g of butter
15 g of sugar
5 g of fresh brewer's yeast
70 ml of water
60 ml of milk
10 g of salt
For the filling
100 g of tomato puree
Salt q.s.
Oregano q.s.
Extra virgin olive oil q.s.
First, add the water to the milk then dissolve the yeast in it. Add the sugar, flour, salt and knead until obtain a smooth consistency. At this point, add the butter and finish kneading. On a worktop, roll out the dough to form a rectangle, spread the tomato puree and sprinkle with oregano, salt and a drizzle of oil. Form a roll and cut it into swivels about 4 cm high, then arrange them in a muffin pan.
Let it rise for at least an hour and a half, then bake in static mode at 180° for 15/20 minutes.

In cooperation with Farina Lievito e Fantasia

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