Flow rate
First courses
Duration
60 minutes
Difficulty
Easy
Ingredients
- 5 g of fresh brewer's yeast
- 300 ml of water
- 250 g of 00 flour
- 250 g of Manitoba flour
- 10 g of salt
- 35 g of extra virgin olive oil + to taste for greasing the pan
- 250 g of Tuma dla Paja® Occelli
- 200 g of Genoese pesto
Preparation
Fancy a pizza that's a little different than usual? Try topping it with pesto and Tuma dla Paja® Occelli: without tomato to enhance the flavor of the cheese and pesto even more, this pizza really has a unique taste!
Those who want to speed up the preparation can buy ready-made pizza dough, although with a good homemade dough the final result will undoubtedly be better.
Procedure
Start by preparing the pizza dough. First dissolve the brewer's yeast in warm water.
In a large bowl mix the two flours. Then start pouring a little water and gathering the flour while kneading. When you have added about half of the water, add the salt and extra virgin olive oil and continue kneading, gradually pouring in all the remaining water.
Once you have obtained a smooth dough with an elastic consistency, cover it with a cloth and let it rise for a couple of hours in a warm, dry place (the oven turned off with the light on is ideal).
Once the time required for leavening has passed, take the dough and roll it out in a baking pan previously well greased with extra virgin olive oil.
Cut the Tuma dla Paja Occelli into cubes. Then season the pizza by spreading a generous and uniform layer of Genoese pesto, then sprinkle the pesto with the Tuma dla Paja cubes. Finish by drizzling with a drizzle of oil.
Cook the pizza in a preheated oven at 180°C for approximately 30-35 minutes.
