Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 12 | 150 minuti |
Ingredients
| 500 g | flour |
| 270 g | water warm |
| 12 g | yeast fresh |
| 3 tablespoon | extra virgin olive oil |
| 10 g | salt |
| 250 g | tomato passata Sterilgarda |
| 3 tablespoon | extra virgin olive oil |
| salt | |
| oregano |
Preparation
- Prepare the dough for the pizza: you place the flour in a bowl, add the lukewarm water in which you have previously dissolved the yeast, then the salt and oil, mix roughly as long as the liquid does not They will be absorbed; at this point transferred on a wooden board and kneaded little, quickly and vigorously to form a ball.
- Put in a bowl and let it rise in temperature of about 26 ° -28 ° covered with a cloth, so far from drafts until the dough has tripled the volume
- After rising time, roll out the dough on a lightly floured wooden board, in this case, help yourself to a rolling pin, the dough must be leveled and subtle about 3 mm.
- Then cut circles with a pasta bowl or cut cookies, clean cut without deforming the circles.
- Help me with a shovel to place the freshly prepared pizzas in a previously pan lined with a baking paper.
- Do this until all the dough. Let it rest for 15'-20 '.
- Prepare the pureed Sterilgarda tomato in a bowl with oil and salt, mix well.
- Resume baking pan with pizza and with the crushed thumb heart of the dough, creating a dimple in place a teaspoon of Sterilgarda tomato finally sprinkle with oregano sauce.
- Bake in a hot oven at 180 degrees for 10 'no more, otherwise the pizza will be too crispy.
Put the pistachios in the blender with 30 g of grated parmesan, 10 basil leaves, a teaspoon of grated lemon zest and blend adding a little extra virgin ...
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