Where Can I Read Old Penthouse Forums

? I do not know .... but it's very good

I do not know if you call Puglia focaccia, pizza high with condiments above, I have invented me. I decided to make pizza and 30 hours before I started to knead the flour with my Licola, (here is the recipe ) that was spectacular, beautiful, puffy, so lively as to rise pounds of flour, (I started the pseudo-cool, you find here 3 days before) and I got lost in my hand, I put 1kg e1 / 2 of flour, Licola, salt, oil and water as they required the flour mixture for a very, very soft and hydrated. I filled the inside with furniture ciotolone bodies that surged, even the night I filled the fridge .... everything went fine, except that the dough was so much besides the pizza margherita and the marinara pizza I decided to make this beautiful cake with any surplus above the refrigerator. Leftovers because I had very few black olives, 4 Olivone, always Puglia, those giant green tomatoes, oregano and yes those home made. I cut all the tomatoes into small pieces, I cut the Olivone green, black olives, seasoned with smoked salt, oregano and olive oil in abundance, of course, the farmer (Monte Libretti, is special), I put the dough to rise for the second time pan, was soft, hydrated at most, I waited a few more hours to rise. At about 19.30 I covered the cake with the sauce while it was well seasoned and put in oven at 250 ° C. I did not cook much because the oven was already hot, it was prepared in 20 minutes. Brought to the table together the other pizzas, margherita, marinara and a bread or cake casatiello (even I did it for the excess pasta) was the first to disappear. Good, beautiful, preserved and light, hour after you eat that have already digested ...