Crunchy pizzas 🍕
Procedure
- 300 g 00 flour
- 12 g dry brewer's yeast
- 220 g Water
- 1 teaspoon salt
- 1 tablespoon sugar
- 350 g tomato puree
- 300 g Mozzarella or provola
- Extra virgin olive oil
- Sale
- Oregano
- Remove from the oven, add the mozzarella, a drizzle of oil, and bake for another 10-15 minutes. For the dough: In a bowl, combine the flour, dissolved yeast, and...
- Remove from the oven, add the mozzarella, a drizzle of oil, and bake for another 10-15 minutes. For the dough: In a bowl, combine the flour, dissolved yeast, and...
- Remove from the oven, add the mozzarella, a drizzle of oil, and bake for another 10-15 minutes. For the dough: In a bowl, combine the flour, dissolved yeast, and...
- Remove from the oven, add the mozzarella, a drizzle of oil, and bake for another 10-15 minutes. For the dough: In a bowl, combine the flour, dissolved yeast, and...
- Remove from the oven, add the mozzarella, a drizzle of oil, and bake for another 10-15 minutes. For the dough: In a bowl, combine the flour, dissolved yeast, and...
Remove from the oven, add the mozzarella, another drizzle of oil and bake for another 10-15 minutes.
For the dough: In a bowl, combine the flour, yeast dissolved in water with a teaspoon of sugar, oil, and salt. Knead to form a dough. Cover with cling film and let it rest for 2 hours, until doubled in size.
Once the rising time has elapsed, take the dough and divide it into equal-sized balls. Let it rest for 10 minutes, covered with a cloth.
Meanwhile, season the tomato puree with a drizzle of oil, a pinch of salt, and the oregano, and cut the mozzarella into small cubes.
Roll out the balls very thinly and place them on baking paper with a drizzle of oil on the base, season them with the tomato puree and bake at 200° for 10-15 minutes.
