Dough:
2 cups all-purpose flour
1 tablespoon olive oil
1 tablespoon granulated yeast
1/2 cup warm water
1 tablespoon salt
Topping:
1 pound fresh tomatoes
salt and pepper to taste
olive oil
50 grams salami, cut
120 grams mozzarella or bel-paese cheese
50 grams Parmesan cheese
60 grams anchovy fillets
black olives for garnish
2-3 tablespoons olive oil
Dough:
2 cups all-purpose flour
1 tablespoon olive oil
1 tablespoon granulated yeast
1/2 cup warm water
1 tablespoon salt
Topping:
1 pound fresh tomatoes
salt and pepper to taste
olive oil
50 grams salami, cut
120 grams mozzarella or bel-paese cheese
50 grams Parmesan cheese
60 grams anchovy fillets
black olives for garnish
2-3 tablespoons olive oil
Sift the flour and salt into a warmed bowl and make a depression in the middle
Sprinkle yeast over the warm water and let it foam for about 10 minutes
Add flour with olive oil, mix well, and knead until the mixture releases from the sides of the bowl and the dough is smooth
Place in a lightly oiled bowl, cover, and let rise in a protected area until doubled in volume (approximately 2 hours)
Roll out on a floured surface to a diameter of about 20 cm
Prepare the topping:
Chop the tomatoes and add seasoning
Put the tomato mixture onto the dough, drizzle with a little olive oil, and arrange the salami slices over the top
Add thin slices of mozzarella, anchovy fillets, and black olives to cover the entire surface
Heat a large frying pan and when hot, add the pizza
Cook over medium heat until the bottom is golden brown and the top is cooked
Transfer to the oven and broil for 10 minutes or until the topping bubbles
Serve immediately.
