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Ingredients for 4 people
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- 8 cups Italian type 00 flour
- 1 (¼ ounce) package dry yeast
- 3 cups of water
- 3 ½ teaspoons salt
- 2 ½ teaspoons sugar
- 10 ounces fresh mozzarella
- 7 basil leaves
- 17.5 ounces canned crushed tomatoes
- 1/3 cup salt-packed capers (rinsed well)
- 20 oil-packed anchovies
- salt to taste
- extra virgin olive oil to taste
Le Ricette
Roman-style Pizza
di Academia Barilla
PREPARATION TIME
35 min
35 min
DIFFICULTY
Easy
Easy
TYPE
Bread, focaccia and pizza
Bread, focaccia and pizza
ITALIAN REGION
Lazio
Lazio
Tags
Ingredients for 4 people
8 cups Italian type 00 flour
1 (¼ ounce) package dry yeast
3 cups of water
3 ½ teaspoons salt
2 ½ teaspoons sugar
10 ounces fresh mozzarella
7 basil leaves
17.5 ounces canned crushed tomatoes
1/3 cup salt-packed capers (rinsed well)
20 oil-packed anchovies
salt to taste
extra virgin olive oil to taste
Ingredients
Preparation 25 minutes preparation + 10 minutes cooking
Make a well with the flour on a wood or marble work surface. Dissolve the yeast and sugar in warm water and pour into the well. Knead until well combined, then add salt. Continue kneading until the dough is smooth and elastic. Allow the dough to rest for a few minutes. Form it into 8 small balls and allow it to rise, covered with a linen or cotton dish towel so the surface does not dry out.
When the dough has about doubled in volume, roll out the balls on a floured surface to form uniformly shaped disks.
Pass the tomatoes and basil through a food mill. Season with salt to taste and spread a ladle of this tomato sauce over the dough disks.
Cover with diced mozzarella and finish with a drizzle of olive oil.
Arrange 5 anchovy filets and 2 teaspoons of capers on each pizza. Bake in a preheated 425°F oven.
Remove from oven when the crust is golden brown and crisp.
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