Ingredients
for dough preparing
(for 4-5 persons) flour 0 kg.1 (or, better, flour 0 kg. 0,75 and ground of hard
wheat kg. 0,25); yeast barm gr. 25; warm water lt. 0,6; salt; three spoonfuls of
olive oil
ingredients for seasoning
peeled tomatoes (drained) kg. 1; "mozzarella" gr. 400; grated roman cheese;
sweet basil; olive oil; salt.
Preparation
arrange the flour as fountain and add the salt,
the oil and the yeast barm already dissolved in a little of warm water
knead until dough becomes very firm and elastic
put it into a capacious tureen, sprinkle it with
flour, make a cross-cut on the cough's surface, cover with a cloth and let
it to leaven at least a couple of hours
when dough will be leavened, knead it again,
gently, for it deflating
put again the paste to leaven until it becomes
again very swollen (it will take one hour at least)
reduce tomatoes into small pieces or into an
homogeneous paste
detach from paste quantities sufficient to
prepare the pizzas and roll out until they become enough thin
put the thin layer of pasta in the baking-pan,
distribute on it the tomatoes by a soup-spoon, put oil, salt and add a few
sweet basil's leaves
put it in the oven already very hot
almost at the end of cooking (it take a few
minutes) distribute on it small mozzarella's pieces
take it off of the oven when the mozzarella is
melted almost and serve at table
