Potato and Spinach Gnocchi
15
min
Easy
Pizza Margherita by Max Mariola
You never give up a fragrant, deliciously topped pizza! With Santa Lucia instant yeast, happiness is on the table in no time.
- Difficulty
- Easy
- Prep Time
- 30 min
- Cook Time
- 30 min
- Servings
- 4 people
Ingredients
- Santa Lucia Yeast for Pizza and Savoury Dishes, 1 bag
- flour type 00, 300 g
- kamut flour, 200 g
- granulated sugar, 10 g
- extra virgin olive oil, 25 ml
- lukewarm water, 300 ml
- salt, 10 g
- tomato pulp, 250 g
- mozzarella, 100g
- basil, to taste
Method
Sift the flours into a large bowl, add the Santa Lucia pizza yeast and mix well. Make a well in the center and add the sugar and oil.
Mix everything with a fork, gradually adding the lukewarm water and salt. Knead the dough on a floured work surface for at least 10 minutes, stretching it with your fists and slapping it against the table until all the liquid is fully absorbed.
Divide the dough into two equal parts and spread them into two greased baking trays of about 30–32 cm. Spread the tomato pulp and mozzarella on top, add a pinch of salt and basil, and bake for 10–12 minutes in the middle of a preheated oven (electric: 250 °C / 480 °F, fan-assisted: 240 °C / 465 °F, gas oven top rack: 250 °C / 480 °F).
As soon as the pizzas come out of the oven, top with fresh basil leaves.
Gourmet touch: three or four slices of cooked ham.
For those who have time and love watching the dough rise hour by hour, use active dry yeast and let the dough rise covered with a cloth for two hours.
Mix everything with a fork, gradually adding the lukewarm water and salt. Knead the dough on a floured work surface for at least 10 minutes, stretching it with your fists and slapping it against the table until all the liquid is fully absorbed.
Divide the dough into two equal parts and spread them into two greased baking trays of about 30–32 cm. Spread the tomato pulp and mozzarella on top, add a pinch of salt and basil, and bake for 10–12 minutes in the middle of a preheated oven (electric: 250 °C / 480 °F, fan-assisted: 240 °C / 465 °F, gas oven top rack: 250 °C / 480 °F).
As soon as the pizzas come out of the oven, top with fresh basil leaves.
Gourmet touch: three or four slices of cooked ham.
For those who have time and love watching the dough rise hour by hour, use active dry yeast and let the dough rise covered with a cloth for two hours.
