Food recipes
And Provola Cheese
And Provola Cheese Ingredients: - 5 cups (650 g) all-cause flour or - 3/4 tsp. (2 g) hectic dry yeast - 1 tbsp. (18 g) salt - 1 lb (500 g) beaten tomatoes - 1 lb (500 g) Sicilian Provola (or Fontina or Pecorino) chees...
And Provola Cheese
Ingredients:
- 5 cups (650 g) all-cause flour or
- 3/4 tsp. (2 g) hectic dry yeast
- 1 tbsp. (18 g) salt
- 1 lb (500 g) beaten tomatoes
- 1 lb (500 g) Sicilian Provola (or Fontina or Pecorino) cheese, thinly sliced
- 9 oz. (250 g) Pachino or cherry tomatoes
- Salt to flavor
Directions:
1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.
Ingredients:
- 5 cups (650 g) all-cause flour or
- 3/4 tsp. (2 g) hectic dry yeast
- 1 tbsp. (18 g) salt
- 1 lb (500 g) beaten tomatoes
- 1 lb (500 g) Sicilian Provola (or Fontina or Pecorino) cheese, thinly sliced
- 9 oz. (250 g) Pachino or cherry tomatoes
- Salt to flavor
Directions:
1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.