Ingredients: For 2 pizza of 30 cm diameter
For the dough:
- Water 0,2 l
- All-purpose white flour 20 g
- Whole wheat flour 200 g
- Fresh yeast 7 g
- Salt 12 g
- Extra virgin olive oil 8 g
For the tomato sauce:
- Canned tomatoes 0,250 kg
- Garlic one clove
- Crashed black pepper “one twist”
- Extra virgin olive oil 5 g
- Fresh basil 4 leaves
- Salt 10g
- Dry oregano
Extra virgin olive oil
In a very large bowl put the water and the yeast, mix until it dissolves.
At this point we add the flour all together and mix until the mixture has a very soft and wet consistency.
Now we will move the “pizza dough” on the work surface, and we will work our dough up and down, crushing it and pulling it for about 10 minutes until it becomes a compact, smooth and elastic consistency.
Now we will move it to another bowl, cover it with cling film and let it rest for about 3 hours at room temperature.
Now that our pizza dough has risen, it will have more than double the volume and a soft consistency, so it will be very easy to work with.
Divide the pizza dough into two exact halves and form two balls.
Place the ball of pizza dough on the non-stick round baking pan greased with a little extra virgin olive oil.
With the fingertips of our hands, we will press our pizza dough from the center outwards until we reach the edge of the pan.
In the meantime, that our pizza rests for about 10 minutes we will prepare the pizza sauce.
Place the canned peeled tomatoes in a small bowl, mash with your hands until you reach the consistency of a sauce with tomato pieces. If you don’t want to use your hands, we can help with a fork.
We combine the “mashed” tomato sauce, a clove of crushed garlic, the basil leaves and pour the extra virgin olive oil, mix everything and our sauce is ready.
Let’s now proceed to season the pizza before baking:
1 Pour two tablespoons of tomato sauce into the center of the pizza, using a circular motion to cover the entire surface from the center outwards, but being careful to leave the edges about two centimetres free.
2 Sprinkle the red base with the mozzarella cut into pieces of about 3 centimetres by 2 centimeters, the small pieces of anchovies, a few capers and a “round” of extra virgin olive oil.
3 Bake for about 15 minutes at 220 degrees
Our Pizza integrale is finally ready
Buon appetito !