Rustici a sfoglia panini e pizzette spettacolari fatti interamente a mano

Hand-rolled pastry recipe 150g 00 flour 150g Manitoba flour 320-360 150g water 6g salt 30g butter or lard For the pastry: 300g regular or puff pastry butter Fold the pastry once in 3 steps and then fold it again in 4 steps for a total of 4 folds Puff pastry rustici: Convection oven at 190-200°C For pizza and sandwiches 500g 00 flour 280g water 50g butter or lard or oil 5-10g brewer's yeast 15g salt 15g sugar Mini pizzas and sandwiches: Conventional oven at 250°C for 10-15 minutes 400g hard Roman or cow's milk ricotta 15 thin slices of Napoli salami 100g cooked ham 50g mortadella 3 sausages 50g diced mozzarella 250g chopped peeled tomatoes basil As needed As needed oregano I've started this donation campaign to fulfill my dream of becoming an established and competent YouTuber by posting increasingly high-performance and interesting videos. But to do this, I need financial support. We'll reach the required amount and I'll improve filming, editing, and equipment. Thank you all in advance. Just click here 👉https://gofund.me/a1e6812d #simoneespositopasticciere #rosticceria #pizzette #sfoglia Follow me on social media: Instagram   / simon_expo_pastry   Facebook   / pasticcierenapoletanodoc