RICETTA TRAPIZZINO FATTO IN CASA #streetfood - RICETTE DI GABRI
Recipe Information
Trapizzino
Cultural Context
Trapizzino is a popular street food originating from Rome, Italy, combining elements of pizza and traditional Italian sandwiches.
In a mixing bowl, combine the 500 grams of 'farina 00' and 200 grams of 'farina di manitoba'.
Add 15 grams of salt and 15 grams of extra virgin olive oil (olio evo) to the flour mixture.
Dissolve either 6 grams of dry yeast or 3 grams of fresh yeast in 450 to 550 ml of warm water.
Mix the yeast solution into the flour mixture until a dough forms.
Knead the dough until smooth and elastic.
Let the dough rise for the appropriate time based on the yeast used: 20 hours for 3 grams of fresh yeast or 4 hours for 6 grams of dry yeast.
After the first rise, shape the dough and let it rise again on a baking tray (teglia) measuring 40x30 cm.
Equipment Needed
Spice Level:
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