How to make an homemade Gourmet Pizza

The friends of La Pizza di Egizio gave us some advice to prepare a pizza with high edges, crunchy on the outside and soft inside and above all of excellent quality and highly digestible.

Ingredients for the dough:

  • 500 g of flour type 00
  • 300 ml of water at room temperature
  • 1 tablespoon of extra virgin olive oil
  • 1 teaspoon of salt
  • 8g of fresh brewer’s yeast

Ingredients for the dressing:

  • 250g of tomato pulp
  • 400g of mozzarella
  • Many slices of your favorite Pedrazzoli’s cured meat
  1. dissolve the yeast in water
  2. mix flour in a large bowl and start kneading by gradually adding the water in which we have previously dissolved the yeast
  3. when the dough begins to take shape, add the salt and extra virgin olive oil and start working the dough for about 15/20 minutes
  4. pull the dough as if it were a tongue, reaching a shape similar to a rectangle and fold it into 4 parts: close the left part first, then the right one, the upper part and finally the lower one.
  5. the dough will now have the shape of a ball, so turn it over and place it in a floured steel bowl and cover with a damp cloth. Let the dough rise for at least 3 hours.
  6. after the rest time, roll out the dough onto a baking tray sprinkled with extra virgin olive oil, then add the tomato pulp
  7. preheat the oven in static mode to 250 ° and cook the pizza for 7 to 15 minutes.
  8. in the last 3/5 minutes of cooking add the mozzarella on the tomato pulp
  9. when cooked, remove the pizza from the oven and add the slices of your favourite Pedrazzoli’s cured meat!