INGREDIENTS FOR A 22 CM DIAMETER TRAY
All-purpose flour: 200 g
Water: 110 ml
Salt: 4 g (1 small teaspoon)
Olive or sunflower oil: 25 g (5 tablespoons)
Fresh yeast: 10 g (or 4 g / 2 teaspoons of dry yeast)
And on top of the previously cooked sauce:
Sliced onion, 150 ml of tomato puree, olive oil, salt
.. origan and olive oil
Mix all the ingredients except the salt for 5 minutes
Add the salt and knead vigorously for another 10 minutes
Cover with cling film or cloth and leave to rise for 1-2 hours in a warm place
Wet your hands with water
Stretch the dough on an oiled baking tray and let it rest for 10 minutes
Cut the onions
Fry in olive oil, add the tomato puree and salt, cook covered for 10-15 minutes
Arrange the sauce on the pizza and add the oregano and olive oil
Bake at 200 degrees for about 30 minutes
During cooking, if it dries, sprinkle a drop of water
Remove from the oven and sprinkle a drop of water
Enjoy your meal 😊
Advice: on 200 g of flour 50 g can be replaced with re-milled durum wheat semolina
Collaborations: collaborations.toffee@gmail.com
Cook with us: cookwith.toffee@gmail.com
Music: