Ingredients
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650 g Flour
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7 g dry Yeast
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10-15 g of Salt
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30 ml extra virgin Olive Oil
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300 ml warm Water
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Tomatoes
Directions
Steps
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1
Done
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Mix in a large bowl of 650 g flour, 7 g dry yeast and 0-15 g salt. |
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2
Done
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Add 30 ml of extra virgin olive oil. Gradually adding 300 ml of warm water, knead the dough. If it came out sticky, add no more than 20-30 g of flour. |
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3
Done
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Knead the dough vigorously, 5 minutes. Roll it into a ball, leave on the table under a towel for 5-7 minutes. Knead for another 10 minutes, then divide into 2 parts. Roll two balls, put them in a bowl, cover with a towel. Allow to stand for 40-50 minutes. |
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4
Done
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When the dough has risen, ebonite it. Roll or stretch by hand each piece into a thin circle with a diameter of 30-35 cm the leave edges thicker.Sprinkle breadcrumbs on the baking sheet or cover with baking paper. Put the dough, sprinkle it with olive oil.Spread the filling evenly. For example, tomatoes, Basil leaves and pieces of mozzarella. Do not overdo with the amount of filling – it can make the pizza raw. |
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5
Done
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Bake the pizza in a preheated oven at 250 °C for 10-12 minutes.Remove from the oven, sprinkle with olive oil and serve. |
