pizza with stoneground flour type 2
500 g of bio stoneground flour type 2 Molino Rossetto
300 mlof water
15 g of dry sourdough Molino Rossetto
12 g of salt
25 g of olive oil
400 g of peeled tomatoes
300 g mozzarella
5 fresh basil leafs
Knead flour with water and yeast. Put the salt and the oil. Go on kneading until you obtain a smooth dough. Put the dough in the fridge for a whole night. The following day take the dough and roll it with your fingers. Put the dough on a pan and let it rise for about 2 hours. Prepare the tomato sauce, blending tomatoes with some oil, salt, pepper and oregano. When pizza has risen put the tomato sauce and cook at 220°C for 10 minutes. Remove the pizza and stuff with mozzarella and cook for 5 minutes more. Once you have removed it, add some fresh basil leafs. You can cook it without tomato sauce adding mozzarella, dry tomatoes, capers and anchovies.
Watch again the episode of COTTO e MANGIATO,the menu of the day.