Few simple ingredients to cook a tasty, light and highly digestible pizza. Follow our pizza recipe.
- 500 gr flour TYPE 0 (or TYPE 2) (stone milled)
- 15 gr salt up (whole wheat)
- water (room temperature)
- 2 tablespoons olive oil (extra virgin)
- 15 gr mother yeast (dried)
- 150 gr Pachino tomatoes
- 80 gr black olives (pitted)
- 70 gr Anchovies with truffle (SHOP HERE).
- basil to taste (large leaf)
- salted capers (from Pantelleria)
Are you ready? Let’s start with the first simple steps to make the base of your pizza with truffle: add the dried sourdough to the flour, mixing the two ingredients thoroughly. Add the water a little at a time until the dough is smooth and homogeneous: you will be able to form a ball of dough that you will have to work and beat vigorously tuo on your work surface in order to develop the gluten shirt and make your pizza lighter and more fragrant. Leave the dough to rest for about two hours in a container covered with a damp cloth. THE STRAIGHT: put it to rise inside the oven leaving only the light on: it will create the right temperature to make it grow. Add a tablespoon of extra virgin olive oil to your dough to spread it properly into the pan.
While the leavening takes its course, prepare the other ingredients: cut the pachino tomatoes 🍅 into wedges and soak the capers.
The moment for the filling has finally arrived: first of all arrange the Pachino tomatoes, the Giuliano Tartufi truffle anchovies and the pitted black olives.
Put your PIZZA in the oven preheated to 250 ° for about 20 minutes (cooking times may vary depending on the type of oven you have at home: traditional, ventilated or gas)
DISCOVER THE RECIPE ON OUR 👉YOUTUBE 📽📽