Bloody pizza stuffs
Ingredients
4 persons
- 400 Gram flower
- 10 Gram salt
- 20 Gram olive oil
- 240 Gram lukewarm water
- 10 Gram dry yeast
- 10 Gram crystallized sugar
- 200 Gram Elvea Arrabbiata pasta sauce
- 150 Gram grated mozzarella cheese
- 100 Gram salami
- 4 Gram Rasta Pasta spice mix
Preparation
-
1
Dissolve the yeast and sugar in the lukewarm water and set aside for 15 minutes.
-
2
Put the flour with the salt and oil in the food processor and add the yeast water. Knead into a nice dough.
-
3
Weigh out 6 dough pieces (about 55 grams) and leave under a towel for 30 minutes.
-
4
Flatten the dough pieces to half an inch thick.
-
5
Spoon into the center a spoonful of the pasta sauce. Stay at least 1 centimeter from the outside of the dough each time!
-
6
Cut the pepperoni salami slices into smaller pieces and divide among the 6 dough pieces.
-
7
Top with the grated mozzarella and scatter the herbs.
-
8
Bring the outside in and crimp the dough together so that the filling cannot get out.
-
9
Place the dough pieces in the skull mold with the seam facing up.
-
10
Place a towel on top of the mold and let rest for another 45 minutes.
-
11
Preheat the oven to 210°C.
-
12
Bake in the center of the oven for 15 minutes. Note, baking times can vary from oven to oven so keep an eye on this.
-
13
Serve immediately. You can also let them cool and store in the freezer to reheat in a hot oven at 180°C hot air.
