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
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