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Parisian ..
Ingredients:
pizza
a pastry
scamorza Friday, March 4, 2011
peeled 
ham or pork
a pinch of salt.
Pizza:
500 grams of flour
a pinch of salt
1 teaspoon sugar
2 teaspoons dry yeast
hot water as needed
Disponeta the flour, place the salt, sugar, then add the yeast, work the mixture well, then in order to put the dough to rise for two or three hours. Once the dough and 'grown up: Knead the dough on a pastry to make it soft and pliable. (adding more flour to prevent sticking).
Filling Paris:
After the pizza and pasta 'was lying put the dough in a baking tray, greased before.
Top with the tomatoes, a pinch of salt, extra, do a layer of ham and provolone in a
Cover with the rest of the sauce. Finally
close with a layer of puff pastry.
Seal the edges of the Parisian pastry and prick the top with the tines of a fork. Brush surface with beaten egg and bake in preheated oven to Paris at 190 ° C and bake for 30 minutes.
a pinch of salt.
500 grams of flour
a pinch of salt
1 teaspoon sugar
2 teaspoons dry yeast
hot water as needed
Disponeta the flour, place the salt, sugar, then add the yeast, work the mixture well, then in order to put the dough to rise for two or three hours. Once the dough and 'grown up: Knead the dough on a pastry to make it soft and pliable. (adding more flour to prevent sticking).
Filling Paris:
After the pizza and pasta 'was lying put the dough in a baking tray, greased before.
Top with the tomatoes, a pinch of salt, extra, do a layer of ham and provolone in a
Cover with the rest of the sauce. Finally
close with a layer of puff pastry.
Seal the edges of the Parisian pastry and prick the top with the tines of a fork. Brush surface with beaten egg and bake in preheated oven to Paris at 190 ° C and bake for 30 minutes.
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