For the dough
3 cups of wheat flour
1/2 teaspoon of salt
1 tablespoon of yeast
5 tablespoons of oil
3/4 cup of water
For the sauce
5 medium tomatoes, cut into 4 pieces
Oregano and salt to taste
Various toppings
Mozzarella and oregano
Fried pepperoni slices with olives and onion
Canned tuna, olives, and onion, sliced
Chopped arugula, quickly sautéed in oil
For the dough
3 cups of wheat flour
1/2 teaspoon of salt
1 tablespoon of yeast
5 tablespoons of oil
3/4 cup of water
For the sauce
5 medium tomatoes, cut into 4 pieces
Oregano and salt to taste
Various toppings
Mozzarella and oregano
Fried pepperoni slices with olives and onion
Canned tuna, olives, and onion, sliced
Chopped arugula, quickly sautéed in oil
Mix all ingredients together to make the dough
Pound the dough with your palm
Batter it a few times on a smooth surface
Divide into nine equal parts
Open up the dough (not too thin, or it will break) into circles about 16 cm in diameter or to fit the size of your presso pizza pan
Blend tomatoes with oregano and salt quickly in a blender or food processor
Grease the presso pizza pan well with oil
Place one disk of dough prepared
Top with sauce and, finally, chosen toppings
Dress with olive oil
Cover the presso pizza and cook over low heat for a few seconds to distribute heat evenly in the bottom
Let it rest for 4 minutes before opening the valve and allowing the steam to release
Release the vapor and remove the pizza
Serving immediately
Repeat the process with the remaining doughs to make a total of 9 pizzas.
