Pizza Dough with Caputo Flour
Not everything at Nannini’s, Siena’s famous pastry shop, is sweet; there are savory offerings too, like mini vegetable and cheese tarts, sandwiches with every type of meat and cheese or vegetable filling imaginable, and crescentine, small pizza-like bread studded with flecks of rosemary that are deep fried.
They make a great snack or an antipasto served with olives and chips of pecorino cheese. The dough is easy to make in a food processor or by hand. Crescentine are best served warm the day they are made.
MAKES AT LEAST 3 1/2 DOZEN
This recipe was featured on Season 21 - Episode 2122.
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