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Neapolitan Pizza


  • 400g cherry tomato sauce
  • 40g extra virgin olive oil
  • 3g salt
  • 1 pinch of pepper
  • 2 pinches of dry oregano
  • 600g mozzarella cheese
  • 400g cherry tomatoes
  • a bunch of fresh basil
Season the cherry tomato sauce with salt, pepper, extra virgin olive oil and dry oregano, spread the tomato sauce on the pizza, cook them in the oven at 300 C° and two minutes before taking them out add the mozzarella cheese.
Before serving add the halved cherry tomatoes and basil.

For the pizza dough

  • 100g flour 0
  • 380g flour 00
  • 320g water
  • 5g yeast
  • 25g salt
  • 25g peanut oil
  • 320g flour 00
  • 80g water

Knead the first part of the ingredients for 15 min keeping in mind to add the salt only at the end and then let the dough rest covered by a kitchen towel for 1 hour; afterwards add to the dough 320g flour 00 and 80g water.

Cover the dough with a kitchen towel and let it rest for another hour; divide the dough into pieces of 180g each, put them on a plate, cover them with plastic wrap and leave them in the fridge for an entire night.

The day after take them out of the fridge, let them rise for 3 hours and then roll them out obtaining disks of 30 cm diameter each leaving more dough on the edge in order to make the characteristic crust once cooked.

Its structure and versatility make this Trentodoc the perfect companion for any pizza.

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