At ca ' pizza pummarola ncopp ' (2)
Instructions
Put the flour in fontana, crumble the yeast, add the salt, sugar and water slowly beginning to mix everything up. When you feel that the dough is quite elastic and detaches from the walls of the bowl, let rise for at least an hour and a half. Grease a baking sheet or two, because the pasta is plentiful, well spread a piece of dough and cover it with tomato, basil, salt and a little oil, then in the oven already pre-heated to 250 degrees for 30 minutes. Only 5 minutes before adding the mozzarella into cubes.
Ingredients and dosing for 8 persons
- 700 g of flour
- 3500 cl of lukewarm water
- 1 teaspoon of salt
- 1/2 teaspoon of sugar
- 1 stick of brewer's yeast
- 50 cl of tomato
- Basil
- 250 g of mozzarella