Home Made Pizza with Tomato and Basil Sauce and “Bella di Cerignola” Olives
Warning: This Pizza Recipe May Cause Uncontrollable Snacking!
Ingredients
Serves:
2
- For the dough:
1 ½ cups 00 flour for pizza or high in gluten bread flour
1/8 teaspoon dry brewer's yeast
¾ cup water at room temperature
½ teaspoon salt
- Fod the sauce:
¾ cup Vignoli Tomato and Basil Sauce
¼ cup Vignoli Extra Virgin Olive Oil IGP Puglia
2/3 cup mozzarella cut into strips
10 Vignoli “Bella di Cerignola” Olives
For the dough:- 225 g of 00 flour for pizza or high in gluten bread flour
- 0.6 g dry brewer's yeast
- 160 ml water at room temperature
- 4 g salt
For the seasoning:- 120 g Vignoli Tomato and Basil sauce
- 20 ml Vignoli Extra Virgin Olive Oil IGP Puglia
- 100 g mozzarella cut into strips
- 10 Vignoli “Bella di Cerignola” olives
Directions
-
Mix flour and baking powder in mixer bowl with dough hook
-
Add water, knead at low speed for 5 minutes, then add salt and knead for 10 minutes
-
Place dough in floured bowl, cover with cling film and let it rise until doubled in volume, then refrigerate for 12 hours
-
Divide dough into two portions, roll into balls and place in oiled pizza pans to rise again
-
Top pizzas with Vignoli tomato and basil sauce, mozzarella, and Vignoli Bella di Cerignola olives, then bake at 480°F for 10-15 minutes and finish with a drizzle of Vignoli Extra Virgin Olive Oil.
- Mix flour and baking powder in mixer bowl with dough hook
- Add water, knead at low speed for 5 minutes, then add salt and knead for 10 minutes
- Place dough in floured bowl, cover with cling film and let it rise until doubled in volume, then refrigerate for 12 hours
- Divide dough into two portions, roll into balls and place in oiled pizza pans to rise again
- Top pizzas with Tomato and basil sauce, mozzarella, and Bella di Cerignola olives, then bake at 240°C for 10-15 minutes and finish with a drizzle of Vignoli Extra Virgin Olive Oil.
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