Pizza margherita con farina di grano tenero tipo 1

  • Pizza margherita con farina di grano tenero tipo 1

INGREDIENTI

500 g common wheat stoneground flour type 1 Molino Rossetto
300 ml of water
8 g of salt
10 g of sugar
15 ml of olive oil
1/2 brick of fresh brewery’s yeast
Tomato sauce
Mozzarella
Fresh tomato
Oregano
A pince of salt

PRODOTTI USATI

  • FLOUR TYPE 1 - 17,64 OZ (500 G)

PREPARAZIONE

Add sugar, salt, oil and the warm water where you dissolved the yeast to the flour. Knead until you obtain a smooth and homogenous dough and let it rise for 2-3 hours in a bowl covered by a towel or some film. Once the rising has finished, roll the dough on a non-stick pan with some oven paper and stuff with tomato sauce, a pince of salt, mozzarella, fresh tomato, oregano and other ingredients that you like. Let it rest for 10 minutes more, and warm the oven at 210°C, and finally cook for about 15 minutes.