Pizza with tomato fillet and mozzarella - L'Italiano Recipe

Pizza with tomato fillet and mozzarella

Time: 30min preparation - 8 hours leavening


  • 1 kg of type 00 flour
  • 4 gr fresh yeast
  • 650 ml of water
  • salt 30 gr
  • 2 tablespoons of extra virgin olive oil or 1 of lard & nbsp; (if you don't use a wood oven)
  • 2 teaspoons of sugar & nbsp; & nbsp; ( if you don't use the wood oven)

Made with The specialty fillets 400 gr x 6 pcs

All the products of the brand Palo Food


Add the water and salt & nbsp; in a bowl, and mix so as to dissolve everything
add the yeast in the flour by crumbling it with the fingers

Add the flour a little at a time and knead well (To knead the use of the hands or a kneader is allowed)

then add the flour little by little while kneading < / p>

then add the sugar (if you do not use the wood oven) and continue to knead

When & nbsp; the dough is workable, add 2 tablespoons of olive oil or oil extra virgin or 1 lard (if you don't use a wood oven)

Knead until it has a smooth, soft and elastic consistency for at least 15-20 minutes

The leavening
After obtaining a fairly soft dough, let the dough rest for 2 hours at a temperature of about 25 C & deg;. or clean or of the domopac

after 2 hours take the pasta and make the portions to be prepared and let them rest for another 6-8 hours covering it with a clean cloth or of the domopac

Prepare the cooking the pizza
preheat the oven at least half an hour before preparing the pizza

spread the pizza
Spread the dough well only with your hands on a pastry board or a marble table lightly floured
start from the center towards the outside by tapping with your fingertips and gradually spreading the dough with your hands, with circular movements

it must be spread out and thin in the center and at the edges a little bit; pi & ugrave; high and press with your fingertips to create the cornice

Cook the pizza
Put a non-stick lava stone pan on the fire and bring it to a temperature of at least 350 C & deg; you can measure the temperature with a kitchen thermometer

season & nbsp; pizza with cherry tomatoes, mozzarella and a drizzle of oil
once the temperature is reached
lay the pizza in the pan and cook it 1 minute & ndash; 1 minute and a half if necessary (check that it is not too burnt or toasted)

at this point remove the pan from the heat and

then remove the pizza from the pan and place it in the oven and cook it under the grill on the hob high for 1-2 minutes (check until the cornice is formed and the mozzarella melts)

serve with fresh basil

Other methods of cooking pizza < / strong>
for electric oven preheated first with a refractory or lava stone inside & nbsp; Bake for 5 minutes at 250 C & deg;

On refractory stone on gas 1 minute-1 minute and a half and then grill oven on the floor pi & ugrave; high preheated at least 20 minutes before 1-2 minutes

90 seconds & nbsp; for the wood oven

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