Carta Da Musica Recipes
CARTA DI MUSICA
Steps:
- Preheat oven to 450°F. Note: If you have a pizza stone, use it! If you don't have a pizza stone, you can mimic one by placing an upside down sheet pan into the oven while it is preheating.
- Using an electric mixer fitted with dough hook attachment, add both flours, water and salt; stir on low speed until well combined. Increase speed to medium and let mix for 6-7 minutes, or until dough is very smooth.
- Divide dough into 12 equal pieces. Roll each piece into a ball and then cover with plastic wrap. Let dough rest at room temperature for 15 minutes.
- Working on a large cutting board, spray board with non-stick baking spray. Roll one ball into an 8" or 9" circle.
- Brush top of dough lightly with olive oil and then sprinkle top with kosher salt and/or Italian seasonings. Flip dough over and repeat process.
- Working with 1-2 pieces of dough at a time, place dough on the pizza stone (or overturned sheet pan) and bake for 3-4 minutes. Using a pair of kitchen or grill tongs, flip dough over and continue baking for 3-4 more minutes. Repeat process with remaining pieces of dough.
- Let cool and then break each piece apart into bite-sized pieces. Serve with additional olive oil for dipping.
Nutrition Facts : Calories 189 kcal, Carbohydrate 39 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 293 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CARTA DA MUSICA
Provided by Recipe by King Arthur Flour
Yield Yield: 12 pieces
Number Of Ingredients 4
Steps:
- Preheat your oven to 450F, with a pizza stone in the middle or lower part (not top) of the oven. If you're not using a stone, preheat a baking sheet in the oven for about 10 minutes before placing breads on it to bake. Mix the flour, semolina, salt, and water, stirring to make a soft dough. Knead till dough is smooth and resilient, about 7 minutes in a stand mixer set at medium speed. Divide the dough into 12 pieces, rounding each piece into a ball. Cover the balls and let them relax for about 15 minutes; this will make them easier to roll out. Roll each ball of dough into an 8- to 9-inch round on a lightly greased (NOT floured) work surface. The rounds will shrink to about 7 inches. Transfer the rounds, 2 or 3 at a time, to your baking sheet or the hot pizza stone. Bake until the top of the bread is firm and lightly browned, about 4 minutes. Turn them over, and bake until the other side is lightly browned, about 3 to 4 minutes. Remove from the oven, and cool on a rack. Serve with spreads or dips. Or brush with seasoned olive oil, and sprinkle with a touch of salt.
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