Ingredients
Organic Flour “0” 500 g
Organic Extra Virgin Olive Oil
Salt 15 g
Brewer’s Yeast 10 g
250 g of Water
300 g Organic Tomato Passata
1 Slice of fresh Mozzarella
Basil leaves
Let’s Cook!
In a bowl, dissolve the brewer’s yeast in 25 ml of warm water.
Sift the “0” Organic Flour, add the salt, a large spoon of Organic Evo Oil and the yeast dissolved in water prepared previously. Knead the dough for a long time, adding the water a little at a time, so as to obtain a soft dough.
Continue to work the dough until the mixture is soft and homogeneous.
Cover the bowl with a clean cloth and let the dough rise for 2/3 hours in a warm place.
Meanwhile, cut the mozzarella into thin slices.
Once the dough has risen, grease a 30 x 40 cm pan with
Organic Evo Oil and roll out the dough, taking care to maintain a uniform thickness of about 1 cm.
Distribute the Organic Tomato Passata, a few Basil leaves, a drizzle of Oil and the Mozzarella.
Put the Pizza Margherita in a preheated oven at 220 ° C, leaving it to cook for about 15/20 minutes, depending on the thickness you have given it.
When it is time to take it out of the oven, serve it on the table and enjoy it with an excellent glass of Pecorino “Machaon” Bio D.O.P. wine!
Enjoy your Fantastic Dinner!
