Traditional Recipes 2

No introductions needed! No other recipe says Italy more than pizza.
• 500gr pizza flour (plus
some extra for rolling
the dough)
• 1 teaspoon dried
yeast
• 2 teaspoons sugar
• 2 teaspoons salt
• 1 tablespoon extra
virgin olive oil
• 300ml tepid water
• In a tiny flat cup pour 15ml of water, add the yeast and the sugar,
mix well until it gets frothy on top.
• In a big bowl mix the flour and the activated yeast and start
mixing with your hands. Gradually add the water, mixing well,
add the salt and the olive oil, now form a soft dough.
• Turn the dough out onto a floured work surface, knead for about
10 minutes until it gets smooth and elastic. Transfer to a clean
bowl, roll the bowl with half-wet towel.
• Let it rest for about 8 hours at room temperature.
• After 8 hours, divide the dough into two balls and roll each out
onto lightly oiled and floured pizza tins.
• Again, let it rest on the tins for around 1 hour.
• After 1 hour, preheat the oven to 250 o C.
CULTURAL HERITAGE:
CHERISHING THE PAST,
BUILDING olives…) and top THE your pizza. FUTURE
• Chop, slice, cut, dice your favourite toppings (mozzarella cheese,
chopped tomatoes in sauce (oiled and seasoned with oregano
and salt), grated parmesan cheese, cured meats, mushrooms,
• Let it cook in the oven for 15-20 mins (to taste).
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