Italian pizza
Ingredients
4 persons
- 800 grams of '00' flour
- 400 milliliters of water
- 72 grams fresh yeast
- 8 tablespoons olive oil
- 4 tablespoons salt
- 4 pinches of sugar
- 1000 gram ELVEA Pizza at Home
- 12 balls of ground mozzarella
- 8 slices of pancetta, cut into strips
- 8 slices of Parma ham, cut into strips
- 24 black olives (pitted)
- 24 sun-dried tomatoes
- 4 handfuls of arugula
Preparation
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1
Spread out the flour on your work surface and make a well. Mix in the olive oil, salt and sugar. Dissolve the fresh yeast in the lukewarm water. Pour the yeast mixture into the flour.
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2
Knead the mixture by hand into a homogeneous and smooth dough. Roll the dough into a ball. Cover it with a clean kitchen towel and let it rise in a warm place for at least 90 minutes.
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3
Roll out the dough as thinly as possible. Use extra flour to prevent your dough from sticking to your work surface and rolling pin.
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4
Coat the dough base with the ELVEA Pizza a Casa.
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5
Spread the mozzarella slices on top. Now arrange the remaining ingredients on top except the arugula.
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6
Bake the pizza for 10 to 12 min in an oven preheated to 250° C (or higher!). If possible, use a pizza stone that you place in the oven when you preheat it and set the highest temperature. The stone will store the heat and your bottom will bake crispy immediately. After about 8 minutes, your pizza will be ready.
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7
Top with a handful of arugula and serve immediately.
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8
Buon appetito!
Short on time? Ready-made pizza crusts are also available at your supermarket.
