Ingredients
500 g of Mulino Marello natural flour blend for Pizza and Focaccia
brewer's yeast ¼ cube
lukewarm water 450 ml
extra virgin olive oil 2 tablespoons
salt 1 tsp
Procedure
Dissolve 1/4 yeast cube in warm water. Add the flour little at a time and mix with a spoon. Once completely absorbed, add the extra virgin olive oil and the teaspoon of salt. Continue to mix everything. I used a wooden spoon the entire time, without getting my hands dirty. Cover with cling film and a tea towel and leave to rise until doubled in size (no less than 3 hours).
Once the leavening time has passed, take the dough again, and on a floured surface (I used rice flour and baking paper) work it a little, from the outside towards the centre, slowly and divide the dough in two. Roll out the balls of dough from the center outwards with your fingers, using the rice flour, gradually widening them, trying to create the edges with your fingertips. Season each pizza disc with tomato puree, salt, a little oregano and a drizzle of extra virgin olive oil.
Cooking with an upside down dripping pan
While you roll out the pizzas, run the oven with the drip tray upside down inside, on the lowest shelf, at maximum temperature (mine 220°C), fan oven. When you bake the pizza, the drip pan (baking tray) must be hot, because in this way it will act as a refractory stone. I baked the pizza on the baking tray with baking paper. 13 minutes of cooking with just the sauce, then season it to taste (I directly in the oven) for another 10 minutes. I only used mozzarella and basil. Remove from the oven and proceed with the other pizza.
Recipe created by Virginia Pizza
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