* 350g/2.4 cups type 00 flour * 150g/0.8 cups type 0 flour * 300g/1.1 cups water * 3g/0.1oz fresh yeast * 12g salt * pinch of sugar (not traditional but in a home oven it helps with the browning) * 400g canned tomatoes * 1 ball mozzarella bufala campana * basil leaves
Mix water, flour and yeast; knead thoroughly for 5 minutes, then add salt and sugar; knead for 10 more minutes.
Proofing: 1hr in the bowl after kneading; cut into three, shape into balls; balls in fridge covered for 18hrs; let dough rest at room temp for 1hr before baking; home oven at 250C/480F
Before baking add canned tomatoes that you crushed by hand. Halfway through the baking process, add mozzarella.
rosanna4
Looks good, but… should have cooked a couple seconds longer.
2 Comments
* 350g/2.4 cups type 00 flour
* 150g/0.8 cups type 0 flour
* 300g/1.1 cups water
* 3g/0.1oz fresh yeast
* 12g salt
* pinch of sugar (not traditional but in a home oven it helps with the browning)
* 400g canned tomatoes
* 1 ball mozzarella bufala campana
* basil leaves
Mix water, flour and yeast; knead thoroughly for 5 minutes, then add salt and sugar; knead for 10 more minutes.
Proofing: 1hr in the bowl after kneading; cut into three, shape into balls; balls in fridge covered for 18hrs; let dough rest at room temp for 1hr before baking; home oven at 250C/480F
Before baking add canned tomatoes that you crushed by hand. Halfway through the baking process, add mozzarella.
Looks good, but… should have cooked a couple seconds longer.