The Roman pizza is an integral part of the culinary tradition of the city and is the art of getting a thin and crispy pizza.
Infos:
Servings: 4 people
Time: 45 minutes
Additional notes: + the time for the dough rise
Ingredients:
*1000 gr. Flour
*30 gr. of Yeast
*30 ml of warm water
*500 ml of cold water
*Sale
*20 gr. of Granulated Sugar
*Extra virgin olive oil
*300 gr. Mozzarella di bufala
*Basil leaves q.b.
*400 gr. of fresh tomatoes
*30 gr. Capers
*4 fillets of anchovies
Preparation:
Arrange on a table in the flour. Pour the center of the yeast dissolved in water. Start to knead thoroughly and then add salt. Continue until the dough mixture is elastic and smooth. Let it sit for a few minutes, then roll into balls and leave to rise.
Once the dough has risen sufficiently, roll the dough balls in regular disks. Lying above the disks of dough made fresh tomato sauce, seasoned with salt, a pinch of sugar, pepper and basil. Sprinkle with the mozzarella into cubes and finish with a drizzle of olive oil. Spread the anchovies and capers and bake at 220 ° C. Remove from the oven when the outside is golden and crisp.
measures:
The oven must be hot when you put the pizza, otherwise you are likely to make it soft. When you stretch the disks of dough, you have to be careful not to break them, so that the tomato is poured on the griddle and burning.
Ideas and variations:
For a less demanding Roman pizza you can use instead of the buffalo mozzarella and eliminate the anchovies and capers, and you have got a margherita pizza thin and crispy.
Enjoy Your meal !!!
Infos:
Servings: 4 people
Time: 45 minutes
Additional notes: + the time for the dough rise
Ingredients:
*1000 gr. Flour
*30 gr. of Yeast
*30 ml of warm water
*500 ml of cold water
*Sale
*20 gr. of Granulated Sugar
*Extra virgin olive oil
*300 gr. Mozzarella di bufala
*Basil leaves q.b.
*400 gr. of fresh tomatoes
*30 gr. Capers
*4 fillets of anchovies
Preparation:
Arrange on a table in the flour. Pour the center of the yeast dissolved in water. Start to knead thoroughly and then add salt. Continue until the dough mixture is elastic and smooth. Let it sit for a few minutes, then roll into balls and leave to rise.
Once the dough has risen sufficiently, roll the dough balls in regular disks. Lying above the disks of dough made fresh tomato sauce, seasoned with salt, a pinch of sugar, pepper and basil. Sprinkle with the mozzarella into cubes and finish with a drizzle of olive oil. Spread the anchovies and capers and bake at 220 ° C. Remove from the oven when the outside is golden and crisp.
measures:
The oven must be hot when you put the pizza, otherwise you are likely to make it soft. When you stretch the disks of dough, you have to be careful not to break them, so that the tomato is poured on the griddle and burning.
Ideas and variations:
For a less demanding Roman pizza you can use instead of the buffalo mozzarella and eliminate the anchovies and capers, and you have got a margherita pizza thin and crispy.
Enjoy Your meal !!!
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