PIZZA MARGHERITA WITH DOUGH MADE WITH “TOMATO WATER”

#2, Toscana

vegetarian

main course

medium

Cettina Vicenzino

INGREDIENTS FOR 4 PERSONS

Makes 2 pizzas

For the dough:
1 g fresh yeast
200 g organic emmer flour plus a little more to work with
200 g Spaetzle flour
300 g lukewarm water
35 g TOMAMI # 2 (buy here)
10 g salt
1 tbsp extra virgin olive oil

Topping:
5-6 tbsp canned, chopped tomatoes
1 tbsp TOMAMI Toscana (buy here)
10 differently coloured, small tomatoes, halved
16 mini mozzarella balls
14 basil leaves
Sea salt
Freshly ground black pepper
Extra virgin olive oil

INSTRUCTIONS

Put the yeast and the lukewarm water into a large, sealable plastic bowl and dissolve the yeast. Add all the remaining ingredients, stir roughly, close the bowl well and allow to rise in a warm place for at least 12 to 24 hours.

The next day, place the dough on a well-floured work surface, knead briefly and stretch once from all four sides, fold in the middle and shape into a ball. Then halve the dough, form two pizza bases and allow to rise for 10 minutes before adding the topping. Preheat the oven to 240 ° C.

Mix the chopped tomatoes with TOMAMI Toscana and season with salt and pepper. Place the pizza on a dough pusher, brush evenly with the tomato sauce, drizzle with a little olive oil and bake for 10 minutes on the middle rack. Do the same with the other pizza. Remove from the oven, sprinkle the tomatoes and mozzarella on top with a little olive oil, season with salt, pepper and bake for another 10 minutes.

Take out of the oven, put on a plate, sprinkle with basil and serve. Preparation time: 30 minutes plus 20 minutes of baking time and at least 12 hours of resting time for the pizza dough.

Cettina Vicenzino: “The easiest and best pizza topping from Italy: tomatoes, mozzarella, basil! However, I also prepared the dough with “tomato water”; the dough does not only become more fluffy and tomatoey in taste, it is particularly easy to process (it is more elastic, less sticky) and the tomato water gives the dough an appetizing-looking reddish colour. Furthermore, before baking the dough does not have a sour smell compared to the dough without TOMAMI. The dough is prepared with only 1 g of yeast and with a resting time of at least 12 hours. I prefer to use organic emmer flour, but of course the dough can also be made with organic wheat flour. “