Dough:

1 lt of water

1.8 kg of 00 flour

50 gr of salt

4 g of brewer’s yeast

TOPPINGS:

• 70 g of San Marzano peeled tomatoes
• 80 g of mozzarella di bufala campana AOP
• Fresh basil Extra virgin olive oil

Preparation of the dough:

Pour a liter of water into a bowl, dissolve in the prescribed quantity of brewer’s yeast, add flour and start to knead. The add the salt and keep kneading until forming a uniform dough that must be: soft, elastic and not be sticky to the touch.

Staglio:

Shape little dough balls, each with a weight of 250 g, put them in food containers and let them rest for 8 – 10 hours in a warm place at constant temperature.

Shaping the dough balls:

Take out of the box the dough balls using a spatula, and place it on a light layer of flour, exert pressure with the fingers of both hands without touching the edges, thus forming a raised rim “cornicione”.

TOPPINGS:

After shaping the dough balls, place it in a pan, season it with tomato, place sliced mozzarella, extra virgin olive oil. Put pizza in the oven for 8 minutes at 250°. Take pizza out of it and garnish it with fresh BASIL and a little bit of extra virgin olive oil. Now have fun and enjoy it!