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INGREDIENTS for approximately 15 pizzas
300 g of Mix of natural flours for Pizza and Focaccia Mulino Marello
9 g of psyllium cuticle powder
200g of whole Greek yogurt
250 ml of water at rt
1 sachet of instant yeast for savory foods
6 g of salt
To season
tomato puree
mozzarella to taste
oregano to taste
basil
evo oil
PROCEDURE
In a bowl or directly into the planetary mixer, insert the Mulino Marello Pizza and Focaccia flour, the psyllium and the instant yeast for savory dishes; mix the ingredients well together.
Then add the Greek yogurt, water and salt; mix all the ingredients well again. If you proceed by hand, use a spoon while, if you have a planetary mixer, you can use the K-shaped hook. Knead for several minutes until you see that your dough begins to bind, becoming compact; it will still remain very fluffy and soft, so you can work it easily with lightly floured hands. Don't be afraid if you see it a little sticky and don't add flour.
Then place it on a surface dusted with rice flour and shape it into a sausage, using lightly floured hands. With a tarot cut the sausage forming many small pieces of dough of about 50 grams each.
Then take each part of the dough and shape it with your hands to form many balls (please be delicate and don't crush them too much!); then roll out each ball with your hands, pressing lightly in the center and trying to leave the highest edge instead, so as to give shape to the pizzas.
Stuff each pizza with tomato puree in the centre, a little mozzarella and a sprinkling of oregano if you like. Finish with a coat of extra virgin olive oil on the surface.
Cook your pizzas in a preheated, static oven at 180 degrees for about 20 minutes. Always check the cooking.
Remove from the oven and serve the pizzas on a nice serving plate, decorated with a basil leaf.
THE QUEEN'S COUNCILS
These pizzas are delicious even cold, but excellent still warm. You can serve them freshly baked or you can prepare them in advance and freeze them; in this case you will be able to use them if necessary, letting them defrost slowly in a closed container and putting them back in the oven for a few minutes before serving them.
They are excellent with a simple tomato filling, but perfect with any other type of condiment: I have also tried them white, with anchovies, dried tomatoes and black olives. Use your imagination and have fun creating your own pizzas with different fillings for your aperitifs, for a buffet, a snack or for a tasty snack.
Recipe created for Mulino Marello by Regina Innocenzo
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