175 g of wholwheat flour Molino Rossetto
175 g of manitoba flour Molino Rossetto
310 g of water
10 g of organic gluten-free dry brewer's yeast Molino Rossetto
30 g of evo oil
10 g of salt (about 1 spoon)
1 extra handful of flour for the processing
Ingredients for pizza with tomato sauce:
100 ml of tomato sauce
8-9 red little toamtoes
70 g stracciatella
1 spoon of evo oil
Ingredients for pizza without tomato sauce:
1 small zucchini
50-60 g of fresh ricotta
5-6 mint little leaf
Pour flour and salt in a bowl.Pour a bit of water and knead strongly. When the flour have absorbed the water, add the remaining, until you'll obtain an elastic, smooth and wet dough, but not too sticky. Roll it in the flour and leave it rest in a bowl, covered with a canvas, for 2-3 hours. The dough will be swollen, but not too muche because you're using wholewheat flour.
Cut zucchini into long slices and grill them. Once they're ready put them in a little bowl with a bit of oil, mint leafs and a bit of salt.Let it rest during the pizza time cooking.
When the dough have rested work with it again and split it in half. Roll the two halfs in order to obtain a disc, and put them in a pan with parchment paper.
Stuff the first dough with tomato sauce, a pinch of salt amd a bit of oil; pluck the second dough with a bit of oil.
Bake in a preheated oven at 200° for 20 minutes.
Pop out pizzas and and dress with remaining ingredients.