Ricette
Margherita pizza with Pecorino Toscano PDO
Ingredients
- 1 kg of “0” flour
- 600 ml of water
- 30 g of brewer’s yeast
- 20 g of salt
- 800 g of peeled tomatoes
- 600 g of Pecorino Toscano PDO
- EVO oil and basil to taste
Preparation
Mix flour, brewer’s yeast (previously melted in warm water), and salt, then knead.
Let the dough rest for about 30 minutes, then divide it into loaves of the desired weight.
Let the loaves rise at about 28°C for more or less an hour.
Mix tomatoes, EVO oil, basil, and a pinch of salt into a bowl, then dice Pecorino Toscano PDO.
Roll out the pizza dough loaves and season them with tomato sauce and Pecorino Toscano PDO.
Bake at 200°C for 10/15 minutes or until the desired cooking level is reached.