Beware, spoilers. This recipe of dish It can be irresistible and make you want to eat one serving after another without stopping. grilled pizza, with its thin and crispy dough, it is very tempting to make it at home. And for this, there is no one better than Chef Danilo Ferras, with great experience and experience in cooking. grilled pizzashare your recipe of dishall the secrets and step by step to make it spectacular.
Ferras is a true lover and connoisseur Pizzathat’s why he created Mil y Pico, a place specializing in grilled pizza and original empanadas that evoke the flavors of world cuisines, located in two locations: one in the Chacarita area and the other in Chas Park. pizza cooked before grill Thanks to the action of direct fire and stretching with a rolling pin, they have excellent thickness and incredible texture.
Mil y Pico @mil.y.pico menu consists of various flavors pizza made in one grill It is fired with quebracho wood, which gives it a crispy and light texture. They also stand out for their exquisite and original fillings or lids. Some of the most popular are Marechiare (tomato sauce, smoked boiled ham, fried bell peppers and free-range eggs), Goat confit Fugazzeta (mozzarella, creamy goat cheese, onion confit and chilli powder) and Canapé (tomato sauce, mozzarella, arugula, sun-dried tomatoes and Brie Lincoln). Here are all the details on how to make this delicious grilled pizza.
For the dough (Makes 6 pizzas)
- ½ kilo of flour
- 0.5 grams of yeast
- 250 ml water
- 50cc oil
- 1 spoon of sugar
- ½ tablespoon salt
For sauce:
- 250 grams Italian tomato
- 3 basil leaves
- Salt, required amount
Deck:
- 270 grams of regular pizza mozzarella
- 200 grams Brie cheese
- 8 rehydrated dried tomatoes
- 50 grams wild arugula
- Olive oil, creamy balsamic balm and sea salt, as needed
- To make the sauce, break the perita tomatoes with your hands, add the basil leaves and salt to taste. To book.
- For the dough, make a flour volcano on the table. Activate the yeast in a glass of warm water with sugar. Place the water in the center of the volcano and gradually mix in the flour. Add oil.
- Add activated yeast and finally add salt around the edges. Knead everything for a few minutes.
- Let rest, covered with a towel, for 45 minutes. Then divide by 3 and roll. Let rise 48 hours in the refrigerator. “The secret to a good dough is the proofing time, so I always recommend pre-preparing: 48 hours of cold proofing and a small amount of yeast guarantees a lighter and healthier pizza,” says Ferras on IG @daniloferraz.
- Stretch the bun with a rolling pin on a smooth surface (wood, granite, etc.). If the circle is large, cut it into 2 half circles. “It is important to apply strong pressure with a rolling pin so that the alveoli disappear during rolling and thus an unconventional dough is obtained,” explains the chef.
- place on grill over medium heat, when one side of the dough is cooked, remove and leave. Repeat the process with all the buns.
- Lay the dough out on grill cooked side up. Top with sauce, mozzarella and sun-dried tomatoes. Wait until it melts and a crispy dough remains, turning Pizza looking for even cooking. Regarding the cooking time (both sides) on grillvaries from 10 to 12 minutes.
- Remove and add arugula, brie cheese to each serving and top with olive and balsamic thread. Add sea salt to taste.
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