Ingredients
For the dough
Water: 425 g (lukewarm)
Flour 0: 400 g
Durum wheat semolina: 100 g
Extra virgin olive oil: 20 g
Fresh baker’s yeast: 12 g
Salt: 8 g (add after the initial kneading to avoid slowing the rise)
For the tomato and mozzarella pizza
Peeled tomatoes: 500 g (drained and crushed by hand)
Mozzarella: 200 g (torn into pieces and drained)
Garlic: 1 clove
Oregano: to taste
Sugar: a pinch (to balance the acidity of the tomatoes)
Extra virgin olive oil: to taste
Salt and pepper: to taste
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