The Caprese Pizza takes its name from the famous Caprese salad, recipe typical of Neapolitan cuisine (which takes its name from the island of Capri), now spread throughout Italy, based on the combination of precious and famous Mozzarella di Bufala Campana DOP with fresh tomatoes (insalatari or "beef heart", as usual). A pizza very simple and quick to prepare, and also very fresh and light, surely one of the most suitable pizzas to be enjoyed in the spring and summer nights
Ingredients:
500 g of sifted flour type 00
12 g of yeast
250 ml of warm water
10 g of salt
25 g of extra virgin olive oil
250g mozzarella di Bufala Campana D.O.P.
4-5 large ripe tomatoes
A handful of basil leaves
salt and oregano q.b.
Preparation:
Roll out the pizza dough, then add the mozzarella di Bufala Campana DOP and tomatoes cut into slices not too thin, add a little olive oil, a few leaves of basil and a pizico of salt and oregano. Bake the pizza in a preheated oven at 180 degrees for about 30-40 minutes
Ingredients:
500 g of sifted flour type 0012 g of yeast
250 ml of warm water
10 g of salt
25 g of extra virgin olive oil
250g mozzarella di Bufala Campana D.O.P.
4-5 large ripe tomatoes
A handful of basil leaves
salt and oregano q.b.
Preparation:
Roll out the pizza dough, then add the mozzarella di Bufala Campana DOP and tomatoes cut into slices not too thin, add a little olive oil, a few leaves of basil and a pizico of salt and oregano. Bake the pizza in a preheated oven at 180 degrees for about 30-40 minutes
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