Serves: 8 people Difficulty ': Media Preparation time: 2 hours and 15 minutes INGREDIENTS 700gr. 3500cl flour. warm water 1 teaspoon salt 1 / 2 tsp sugar 25g. yeast 1 can of tomato basil 250gr. mozzarella PROCEEDINGS -------------------------- Put the flour, crumble the yeast in the center and add the salt, sugar and water slowly beginning to knead.
When you feel the dough is quite elastic and detaches from the walls of the bowl, let rise for at least an hour and a half. Grease a baking dish or two, because the pasta is plentiful, spread a fine piece of dough and cover with tomato, basil, salt, a drizzle of olive oil, then place in preheated oven at 250 degrees for 30 minutes.
Only the first 5 minutes of baking add the diced mozzarella. 
When you feel the dough is quite elastic and detaches from the walls of the bowl, let rise for at least an hour and a half. Grease a baking dish or two, because the pasta is plentiful, spread a fine piece of dough and cover with tomato, basil, salt, a drizzle of olive oil, then place in preheated oven at 250 degrees for 30 minutes.
Only the first 5 minutes of baking add the diced mozzarella.
- Via Napoli's Chef Charlie Restivo Shares Margherita Pizza Secrets (06/03/2011)
- Cafe World Pizza Oven Goals VIII - XIII: Everything you need to know (08/05/2011)
- The pizza firms slicing a 900% profit off your delivery: £1.25 to make a Margherita... but you pay £12.49 (25/03/2011)
- From Naples to Louisville, and now, your home (via recycle this page) (21/04/2011)
- Thursday Trivia (on Friday!): Pizza (02/04/2011)
No comments:
Post a Comment