Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, nancy’s pizza. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Nancy’s pizza is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Nancy’s pizza is something that I have loved my entire life. They are nice and they look wonderful.
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To begin with this particular recipe, we must prepare a few components. You can have nancy’s pizza using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Nancy’s pizza:
- Make ready Pizza dough
- Prepare 650 ml warm tap water
- Get 1 tablespoon compressed yeast or a teaspoon of dry active yeast
- Take 740 g strong white bread flour
- Make ready 1 tablespoon dark rye flour
- Get 1 1/2 teaspoon wheat germ
- Make ready 1 1/2 teaspoon barley malt
- Take 1 tablespoon salt
- Make ready Olive oil
- Get Tomato sauce
- Take 1 kg tomatos
- Take Pizza topping
- Prepare 10-12 squash blossoms
- Make ready 100 g burrata/ mozzarella
- Take Any other toppings for your pizza
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Instructions to make Nancy’s pizza:
- Set aside 440ml of water and the yeast in a stand mixer for a few minutes to dissolve and activate the yeast. Meanwhile combine 370g of the flour, the rye flows and the wheat germ. Stir with a wooden spoon and combine with the activated yeast. Wrap the bowl tightly with clingfilm and string to seal tightly. Set aside for 1 1/2 hours
- Uncover the bowl and add the remaining water, bread flour and the barley malt. Fit the stand mixer with the dough hook and mix slowly for 2 minutes. Add the salt and mix on high for 6-8 minutes. (The dough is quite a wet dough and will not pull so much that it cleans the bowl). Once mixed remove and grease the bowl with some oil and set aside again for 45 minutes.
- Turn out the dough and fold in each of the four corners. Grease the bowl and set aside for a further 45 minutes. Once doubled in size divide the dough into seven equal balls. Tuck in the edges and roll in to a ball. To slow the process down we put the dough balls in the fridge and removed 30 minutes before we were ready to cook
- Roll the dough as round as possible, top with the tomatos sauce. Layer the toppings, brush the edge with olive oil to crisp up and cook for 2-3 minutes in a hot pizza oven
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