Today I propose the "pizza" version of one of the most well-known and prepared sweet leavened products: the Danubio! Would you have ever thought it could be prepared this way? With a bit of imagination and creativity, anything is possible in the kitchen, and sometimes, with a bit of experimentation, the results can be surprising! This was indeed the case with the Danubio pizza you see in the photo. Besides being very tasty due to its filling, it won us over especially for its softness, its stringy crumb, and fluffiness even after days! The secret? The milk roux! If you don't know what it is, you absolutely have to discover and try it! I'm sure you'll love it!!!
Let's start by preparing the milk roux. In a saucepan, pour the flour and, starting to stir with a whisk, gradually add the milk until fully incorporated.
Place on the stove and let it thicken, continuing to stir for about 3/4 minutes. Turn off the heat and let it cool.
Separately, in a large bowl, pour the flour, sugar, crumbled fresh yeast, egg, milk, and the cooled milk roux.
Start kneading and add the oil. Finally, the salt. Form a smooth dough and let it rise for at least 3 hours.
Divide the risen dough into about 12 equal pieces. Slightly roll out each one and fill with tomato sauce, ham, and diced scamorza cheese.
Bring the edges of the dough towards the center to form a ball.
Place the balls in a 26 cm diameter mold lined with parchment paper.
Let rise for another half hour.
Add a little more tomato sauce on top, a drizzle of oil, and salt. Bake at 200 degrees for about 30 minutes.
Italia
| Energy (kcal) | 236.39 |
| Carbohydrates (g) | 30.68 |
| of which Sugars (g) | 6.57 |
| Fat (g) | 8.93 |
| of which Saturates (g) | 3.29 |
| Protein (g) | 9.69 |
| Fiber (g) | 1.2 |
| Sale (g) | 0.45 |
