Posted on 08/03/2016
A tray of fragrant, homemade pizza, a bottle of Corvo Rosso and friends… what else do you need?
To serve 4:
– 25 gr dry yeast
– 500 gr warm water
– 1 kg strong bread flour
– 20 gr salt
– 50 gr extra virgin olive oil
– Tomato passata
– 2 Balls of mozzarella
– Fresh basil leaves
Step 1 – To make the pizza dough, first dissolve the yeast in the warm water. Then sift the flour, add the salt and mix well. Pour in the water with the dissolved yeast and the olive oil, mix and knead until you have a soft, elastic dough.
Step 2 – Shape the dough into a ball, cover it with a damp cloth and leave to rise for at least two hours. When the time is up, the dough will be ready and you can spread it out onto a baking sheet covered with lightly oiled baking parchment. Use your hands to spread it out, being careful not to work it too much.
Step 3 – Once the dough has been spread out on the baking sheet, cover it with a film of tomato passata and add the mozzarella cut into pieces. Season lightly with salt, add a trickle of olive oil and the fresh basil. There are hundreds of toppings for pizza, depending on your taste and your imagination – the important thing is always to use fresh, good quality ingredients!
Step 4 – Cook in a preheated oven at approx. 160/180° (depending on your oven) for about 20 minutes. When cooked, cut into pieces and serve on a big plate. Diners can help themselves and enjoy the pizza with a glass of Corvo Rosso.
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