Metric:
1kg Flour
600ml Warm Water
( Not Cold Not Boiling, Just Warm )
30gr Salt
15gr Yeast
Topping:
600gr Nutella
Powdered Sugar
NUTELLA RECIPE: Ever had pizza for dessert? If not, it means you are Italian! :D
Normally, pizza is a dish, not a dessert, but we can make an exception... because we are not guidos and we don't care about silly "rules"! :D
Rules... aahhaahah... as if i have not enough outside my kitchen! :/
If you are in for a treat, literally, this is the right recipe for you. Let's start with a basic recipe, then we can check all the other versions.
While sweet pizza may sound odd, there's really nothing strange about topping a neutral-tasting crust with sweet instead of the usual savory.
If you've ever had a Nutella-filled crepe with or without fruit, you should have an idea about how delicious this pizza will taste. Trust me, this pie is sure to please everyone from kids to adults. ( feel free to get creative with the toppings--any fruit, nuts, dried coconut, or chocolate chips will be delicious ).
To put it mildly, I was smitten at first sight and in a full-blown love affair with the epic treat at first bite. It's life-changing, to say the least.
Life Changing? Ooooh yes!
When i made it the first time, i got so into it, i started going to the Restaurant with a jar of Nutella.
That's how freaking good is!
Let's just say that since then, I've been making up for lost time. While my initial iterations of this indulgent treat involved a jar of the traditional chocolate-hazelnut spread, it was only improved with home made pizza.
The dough has to be a bit chewy, the crust MUST be crispy, but still with a little chew. Of course, having a pizza stone 
really helps.
Skill Level:  |
Time: 2 Hours |
Price:  |
Makes: 4 Pizze |
Ingredients:
| Conversions |
Directions:
01 - Put the Hot Water in a pan.
02 - Add Yeast and stir gently and let sit for 5 to 10 minutes, or until the yeast activates by turning into a foam on top of the water.
03 - Now, add the Salt.
04 - Gradually add in the Flour as you stir the mixture simultaneously. You know you have added enough Flour when the mixture becomes too thick to stir.
05 - Knead the dough.
06 - Take the Dough out of the bowl and put it on a clean and well-floured surface ( a marble counter or clean table is best ).
07 - Gather the Dough into a pile and begin pressing it together. Press the heels of your hands firmly into the Dough, pushing forward slightly.
08 - Fold the far edge of the Dough upwards, towards you, and press it into the middle of the ball. Rotate it slightly, too. Repeat this press-fold-turn sequence for the duration of the kneading process.
09 - Let the Dough rise up for 1 hour at room temperature or 5 hours in the refrigerator.
10 - Place on a floured counter and flour the top of the Dough.
11 - Cut the Dough into two round Balls.
12 - Flatten one Ball with your hand until about 2cm - 4cm / 0.7in - 1.5in thick.
13 - Pick up the disk of Dough, and pinch the dough about 1.5cm / 0.5in from the edge. Try and stretch as you pinch, repeat this all around the edge. When the disk of Dough has been stretched enough to start to be floppy, proceed to tossing.
14 - Make a fist and drape the Dough over your fist. Make a fist of the other hand and slip it under the Dough next to your other fist. Carefully move your fists apart stretching the Dough more. Shift your fists ( left towards your face, right away ) so the Dough rotates while stretching.
15 - When the Dough has reached about 20cm / 8in in diameter, you can quickly move your left fist in an arc that goes backwards towards your face. Do this while twisting your right fist forward away from your face. If you give a a little push upwards with your right fist the Dough will spin like a Frisbee. Practice how it feels to balance the force of the fist twists equally. This will keep the Pizza from spinning off into the corner ( or worse ).
Be sure to catch the falling spinning Pizza as gently as you can with your two fists to avoid tearing. But if tearing just start over and do the spinning process over again.
16 - Bake in a preheated oven at 230C / 450F ( gas mark 8 ) for 10-15 minutes until the Pizza is crispy and golden round the edges.
17 - Let it cool for a couple of minutes.
18 - Spread Nutella on top. Sprinkle Powdered Sugar. Serve warm or cold.
Notes:
- Take some Yeast off if you decide to leave it resting in the fridge for 14-18 hours.
- Don't knead the Dough too long. The texture changes fast. Every minutes counts.
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| Written by: Uncut Recipes | Disclaimer |
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