Creado con IA
Italian Flag Pizza
90 min 594 kcal por ración Media
Ingredientes
4 Raciones
- All-purpose flour400 g
- Active dry yeast7 g
- Salt8 g
- Warm water250 ml
- Extra-virgin olive oil15 ml
- Crushed tomatoes400 g
- Fresh mozzarella250 g
- Fresh basil leaves20 g
Preparación
- 1
Combine the warm water and active dry yeast in a large mixing bowl. Let the mixture stand for 5–10 minutes, until slightly foamy.
- 2
Add the flour, salt, and extra-virgin olive oil. Mix until a rough dough forms.
- 3
Transfer the dough to a lightly floured work surface and knead for 8–10 minutes, until smooth and elastic.
- 4
Shape the dough into a ball, place it in a bowl, cover, and let it rise in a warm place for 1–1 1/2 hours, or until doubled in size.
- 5
Drain the fresh mozzarella thoroughly, pat it dry, and tear or slice it into small pieces.
- 6
Preheat the oven to 250°C (482°F), or its highest setting. Place a pizza stone or an inverted baking sheet inside while the oven heats.
- 7
Gently deflate the risen dough and divide it into two equal portions. Stretch each portion into a round pizza base.
- 8
Spread half of the crushed tomatoes over each base, leaving a narrow border around the edge.
- 9
