Food that is ductile, lends itself to the most varied customizations, with whatever is always excellent, unique limite…la fantasy…
Saturday night is, in the common costume, the day when you go to eat the pizza out but with a small child is not always possible and feasible… and then why not make it at home? You have to get your hands dirty, but we don't care right? And then hands in dough!

For the dough
Ingredients for 4 people:

500 grams of water
20 grams of extra virgin olive oil
10 grams of sugar
1 Loaf of brewer's yeast
300 grams of flour 0 type Manitoba
300 grams of flour
10 grams of salt

Ingredients for pizza in photos:

400 grams of peeled
200 grams of mozzarella
1 Genoese zucchini
1/2 Eggplant
200 grams of cherry tomatoes
150 grams of mushrooms
Cheese spread
Salt to taste
Oregano to taste


Let's start by saying that the choice of flour is not binding, the beauty of pizza is also this I, however, I chose to use Manitoba because it provides elasticity to the dough and that of regrind for its body.

On a plane mix between them the flours, add salt and sugar and make a montagnetta with a hole in the center. Melt the yeast in lukewarm water and versiamola the center of our flour Montagnetta together with the oil and begin to knead the mixture. We work the dough until it is compact and homogeneous so give it a rounded shape, infariniamolo on the whole surface and put it in a boule. We cover the whole with film and put it in the oven to rise for 3-4 hours.
We take the zucchini and the eggplant and affettiamole finely. We heat a frying pan and start to grill our vegetables, put them aside and continue to prepare the other ingredients. We slice the mushrooms, chop the mozzarella, cut the tomatoes in two and put everything aside. We open the peeled that we will crush and season with a drizzle of oil, a pinch of salt and, if you like, a teaspoon of mustard.
After the leavening time, we can turn on the oven at 250 ° and make it preheat. Decide How to organize the dough, you can easily make single pizzas or larger trays, you can choose the thickness you want in short, feel free to act according to your preferences. Spread the dough on the baking sheet lined with parchment paper and lightly greased with oil. Always keep your flour at hand, you will need it as a help to handle the dough…
Set the dough, put the peeled on our pizzas and inforniamole for about 30 ' (everything depends on the thickness you choose, always worth the same rule, from time to time check it). After the first twenty minutes, we leave the baking pan from the oven and begin to arrange our grilled vegetables, mushrooms, tomatoes and lastly the mozzarella. Reinforniamo and finish cooking.
As soon as our pizza is cooked, sforniamola and Completiamola adding arugula, the chunks of spreadable cheese, oregano and a drizzle of raw oil.
Serviamola and Gustiamola well warm.
Tips for mise en place:

In This case I astengo…la pizza is good on a plate, eaten with my hands, on a napkin, in short, the pizza, however you need it or you present it, hot or cold, is always the pizza!!!!

Enjoy your meal!!!!!

Other examples:


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