Pizza Corona

corona

If you have grown tired of that same pizza delivered to your doorstep, try something different for dinner or lunch. Impress your guests or entertain the children with this Crown Pizza. Not the usual shape of pizza you would expect, but as delicious as ever. Here is what ingredients you will need to make it:

• 500 g flour;
• 1 package dry yeast beer;
• 100 ml milk;
• 175/200 ml water;
• 2 packs of 100 g mozzarella;
• tomato sauce;
• 1/2 spoon of salt;
• 1 tablespoon extra virgin olive oil;
• oregano;

The first thing you have to do is to pour the yeast in half a cup of water, add a little flour and a teaspoon of honey, and mix with your hands in order to form a ball. Leave it to rise for half an hour. After that, add the remaining ingredients, and mix like before for at least 10 minutes. Cover and let it rise in a warm place for a couple of hours.

Next, take the ball of dough and stretch it out on the working space. Mark a circle in the middle; careful not to cut the dough all the way through. Use this as guide for placing the tomato sauce, mozzarella and other ingredients, just like in the images. Take the knife again and gently cut slices (similar to cutting a regular pizza) but leave the outer rim of the circle intact. Then, simply take the slice and place it over the bigger circle of dough, the one with the ingredients on it. Repeat the process for all the slices and you will obtain the crown shape of the pizza. Allow it an hour to settle and afterwards bake it in a preheated oven at 200 degrees for 15-20 minutes, until golden brown. Enjoy your Crown Pizza!

Source: Couronne exotique

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13 Responses to “Pizza Corona”

  1. stacy says:

    the temp seems a bit low is it Celsius so more like 375 f

  2. jeanne says:

    i’m pretty sure that has to be 200 degrees Celcius.
    you cant bake pizza at that temp Farenheit. its way to low for that.
    200 Celcius is more like 400-420 Farenheit.

  3. laura says:

    What is 500 g of flour? is that like 2 cups?? we are canadian!!

  4. Scott says:

    A package of yeast? um a measurement?

  5. Joyce says:

    I’m not Canadian, so I need translation please. Thanks

  6. Moms House says:

    1 cup of flour is equal to about 125-130 grams. So 500 grams would be about 4 cups. It depends on the type of flour. Gold Medal says 130 grams = 1 cup. USDA says 125 grams = 1 cup.

    1 package of dry yeast is 2-1/4 teaspoons.

    100 ml of milk = 3.4 fluid oz.

    175/200 ml water = about 3/4 cup. (3/4 cup = 180 ml) so add slowly as needed.

    205*c = 400*f – I would guess the pizza would be cooked at 400. Many of my recipes call for baking at 450*, so it may be a kitchen experiment.

    I hope this helps …

    • CramerNH says:

      Speaking as someone with 14 years experience in culinary, to include cooking… I can definitely tell you that not all physical cup-measurements are the same. You have to weigh the product. Cups should only be used for fluid measurement – and even then, cups made by different manufacturers vary… hence the importance of making the effort to weigh the product.

      Should a recipe give metric measurements, there is a precise reason: you actually have to weigh the product where it involves yeast/water ratio.

      Most baked goods (cakes, pies, pastries, cookies, etc) are traditionally baked between 300F-375F (148C-190C), depending on what you are making.

      Where this is a true meal involving sauce (more liquid), cheese and toppings, the temperature will always be between 350F-425F (176C-218C) in order to heat the thick layering through completely thus reducing the risk of food-borne illness. Cooking at 450F allows you to get that gorgeous caramel-brown color to baked breads being incorporated as a meal for baking. (Think pretzel bun dough used for calzones! MMMM)

      Google can give you conversions for free, online.

  7. no rain says:

    OK, I’ll say this slowly.
    C O N V E R S I O N C H A R T!!!!!! (Look it up!) (There’s an app for that! )
    Really???????

  8. Debbie says:

    I think yous are being trolled by that question.

  9. alexandra royon says:

    Cette recette est la mienne vous auriez pu au moins par respect siter l auteur au lieu de vous l approprier…

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