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"Terre Umbre" flour for pizza and cakes Zoom

Flour for Torta al testo "Terre Umbre"

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Characteristics: distributed exclusively by "Terre Umbre" and produced without any added fat
Storage: in a cool and dry place
expiry date: 15 months
Warning: the preparation "Terre Umbre" is not suitable for coeliacs as wheat flour is used


Availability: Out of stock

Product Description


    The preparation of flour "TERRE UMBRE" is a unique food product obtained by mixing special selection of grains, natural yeast and salt. It is perfect for all those who want to prepare homemade pizza, bread (focaccia) or Italian traditional cakes such as the ancient "Torta al testo" from Umbria: tasty, simple and easy to prepare even with only the addition of water to the mixture flour"Terre Umbre".

    Homemade Italian Pizza Recipe:

    The dough for your homemade Italian pizza for 3-4 people requires:

    Ingredients:                                          Notes:
    Flour 500 grams                                  It must be plain white flour defined type "0" or our special "Terre Umbre" mixed flour
    Water 250 grams                                Tap water is fine.
    Olive oil 1-2 tablespoons                   Use only Extra-Virgin Olive oil
    Salt 5-10 grams (1-2 teaspoons)     If you use our special "Terre Umbre flour" do not add salt at all
    Fresh yeast 2-3 grams only               If you use our special "Terre Umbre flour" do not add yeast at all

    Topping for the deliciuos original Pizza Margherita:

    Ingredients:                                          Notes:
    1 can of pulp tomatoes                      Using canned tomatoes in pieces is definetely better than just a tomato sauce
    Mozzarella, about 300 grams            Use fresh mozzarella, avoid derivatives if you can find the fresh one
    Extra virgin olive oil                              Just a bit on top
    2-3 fresh basil leaves                         If available in the market, do not use dried basil, it has not the same taste
    Salt                                                         Just a bit on top

    Cooking time: approx. 20/25 minutes in your oven at 220°according to the performance of the oven itself

    "Torta al Testo" recipes:

    Classic Recipe: the original recipe of "Torta al Testo" is: Flour, yeast, salt, extra virgin olive Oil (when available) or lard.

    Quick recipe up to 6 people: Mix the flour "Terre Umbre" with ½ quart of warm water. Let stand for about 15 minutes. Roll out the dough with a rolling pin to a thickness of about 1 cm. Lay it down over the platen in cast iron or on a preheated non-stick skillet over medium heat.Pierce with a fork over the entire surface.Move it from time to time and turn after about 8 minutes. Wait for 10 minutes more, then our "torta al testo" is ready.

    Tasty recipe: place the flour "Terre Umbre" in a heap on a pastry board, add some grated cheese (pecorino / Parmigiano), 1 egg and 6 tablespoons of extra virgin olive oil, pour half a liter of warm water gradually and knead everything until dough is smooth and soft.
    Leave the dough covered with a towel for 15 minutes. In the meanwhile heat the text of iron or non-stick pan on a high gas flame (even better if you have a fireplace where to cook into!). Roll out the dough to a thickness of about 1 cm. Turn the pan. Test the proper cooking temperature by pouring a pinch of flour into the pan. If it is going to burn too quickly it can take a couple of minutes before you can start, so adjust the intensity of the flame. Lay the dough above the Text puncturing it with a fork over the entire surface. After about 1 minute unplug it from fire using a blade knife. Move it a bit, but turn only after 8 minutes. Wait for 10 minutes more, then our "torta al testo" is ready. After baking our "Torta al testo" will have a golden crust on both sides.

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