FOR THE DOUGH - 2 pizza discs (4 quarters each)
3/4 cup of warm water (180 ml)
1 packet of fresh biological yeast (15 g) crumbled or 1 tablespoon of dry biological yeast
2 1/2 cups of wheat flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
Oil for brushing
FOR THE TOPPING
8 cloves of garlic
1 cup of olive oil (240 ml)
1 1/2 cups of mozzarella cheese shredded coarse (150 g)
2 cups of goat cheese crumbled (440 g)
20 dried tomatoes, cut into strips (200 g)
1/2 cup of chopped parsley (40 g)
Salt and black pepper to taste
FOR THE DOUGH - 2 pizza discs (4 quarters each)
3/4 cup of warm water (180 ml)
1 packet of fresh biological yeast (15 g) crumbled or 1 tablespoon of dry biological yeast
2 1/2 cups of wheat flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
Oil for brushing
FOR THE TOPPING
8 cloves of garlic
1 cup of olive oil (240 ml)
1 1/2 cups of mozzarella cheese shredded coarse (150 g)
2 cups of goat cheese crumbled (440 g)
20 dried tomatoes, cut into strips (200 g)
1/2 cup of chopped parsley (40 g)
Salt and black pepper to taste
MAKE THE DOUGH:
1 Place the water in a bowl and add the yeast
2 Stir gently with a fork until dissolved
3 Add 1 cup of flour, olive oil, and salt
Mix vigorously with a wooden spoon
Add another 1 cup of flour and mix well
The dough should come away from the sides of the bowl and be sticky
4 Transfer to a smooth surface, dust with remaining flour
Knead, incorporating flour gradually, until the dough comes away from your hands, is smooth and elastic
Make a ball with the dough and place it in a 2-liter capacity bowl, greased with oil
Cover with plastic wrap and let rise for 30 to 45 minutes, or double in volume
Lower the dough with your hands, place on a surface dust with flour, and knead for 1 minute
5 Divide the dough into two parts and, with a rolling pin, open it into two discs
6 With a rolling pin, place each disc in an ungreased pizza pan or baking sheet
Let rise in the pan for another 10 to 20 minutes
Place in a hot oven (250°C), preheated, for 20 minutes, or until the dough is firm (do not let it brown)
Remove and spread the topping
PREPARE THE TOPPING: place the garlic cloves in a small baking dish
Drizzle with half the olive oil
Cover with aluminum foil and bake in a moderate oven (180°C), preheated, until golden brown
Chop and reserve
Brush the two dough discs with a little olive oil
Top each with half the mozzarella cheese and goat cheese, leaving 1.5 cm of border
Add dried tomatoes on top, sprinkle with parsley and garlic, and drizzle with remaining olive oil
Bake in a very hot oven (250°C), preheated, for 20 minutes, or until the crust is golden brown.
