Ingredients for 4 pizzas with a diameter of 30 cm:
- 600 ml of lukewarm water
- 1 kg of flour for the pastry over the necessary
- 30 g of yeast
- 6 tablespoons of extra virgin olive oil
- 20 grams of salt
- 2 teaspoons of sugar
- Ingredients for the filling
- tomato sauce
- basil leaves
- extra virgin olive oil
To prepare the dough for the pizza you have the flour in a large bowl; in a small bowl put 1 cup of warm water, yeast and sugar crumble, melt and mix everything well built everything in the bowl with the flour you made a hole in one hundred, mix well, add some water, salt and extra virgin olive oil, gradually integrated the remaining warm water dough until desired consistency is achieved, which must be soft and elastic (depending on the type of flour used may need to add some more ‘of water).
At this point transfer the dough on a pastry board dusted with flour, continue to knead the dough with your hands tearing in order to oxygenate it, tore the dough together into a single ball and continue to knead until the dough is smooth and soft , but consistent, with whom you will form a ball to leave the pastry to rise covered with a clean cloth for 1 hour, hour and a half.
After this time you can roll out the dough in oiled baking sheets previously, let stand another 30 minutes.
After the interval versts the tomato sauce salted sull’impasto and spread it with the help of a spoon, tear the mozzarella into pieces and arrange on the sauce, add olives and a drizzle of extra virgin olive oil.
Bake at 180 degrees for about 30 minutes.
Exit from the oven pizza garnished with basil leaves.