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350 ml of warm water
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4 cups flour, type “00″*
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1.25 teaspoons (25 grams) yeast
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2 tablespoons
of extra virgin olive oil
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0.5 tablespoons salt
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1 teaspoons sugar
1. Sprinkle the
yeast into a medium bowl with the warm water. We don’t mean hot, and we don’t mean
cold… we mean warm! That’s
the kind the yeast likes best. Stir until the yeast dissolves.
2. Place almost all of the flour on the
table in the shape of a volcano..
3. Pour the yeast-and-warm-water mix,
along with the other ingredients, into the “crater” of the volcano.
4. Knead everything together for 10 to
15 minutes until the dough is smooth and elastic, keeping your surface floured.
5. Grease up a bowl with some olive oil
and put the dough inside. Turn the dough around so the top is slightly oiled.
6. Cover the bowl
and put the dough aside to let it rest for at least four or five hours.
7 (optional for those who want their pizza really authentic). Make a cross on top of the dough with a
knife.
8. Preheat the oven to about 200°C.
9. Dump the dough out of the bowl and back onto the floured surface. Punch
it down, getting rid of any bubbles.
10. Divide the dough in half and let it rest for a few minutes then
start make rund shape for pizza.
Tomatoes sauce
1 kg tomatoes cooking over 1 houer with basilia, 1tbs sugar and 1 tbs
salt and 0,5 tbs pepper.
When is ready add on the pizza...
After that add cheese edamer, mozzarela and parmesano.
Parma Ham 100-150 g.
black olive, rucola salad tomatoes, oregano and olive oil...
10-15 min in the oven 200 degree...
ready to serve...
