Mozzarella Cheese
5 tablets of active dry yeast (75g)
1 1/4 cups warm water
4 tablespoons olive oil
1/2 kg all-purpose flour
1 tablespoon salt
Tomato Sauce
1/2 kg ripe tomatoes
1 minced clove garlic
Salt, oregano, and black pepper to taste
Naples-Style Filling
500g mozzarella cheese
Salt, oregano, olive oil, and green olives to taste
Calabresa Sausage Filling
500g sliced Calabrese sausage
2 sliced onions
Salt, oregano, olive oil, and green olives to taste
Mozzarella Cheese
5 tablets of active dry yeast (75g)
1 1/4 cups warm water
4 tablespoons olive oil
1/2 kg all-purpose flour
1 tablespoon salt
Tomato Sauce
1/2 kg ripe tomatoes
1 minced clove garlic
Salt, oregano, and black pepper to taste
Naples-Style Filling
500g mozzarella cheese
Salt, oregano, olive oil, and green olives to taste
Calabresa Sausage Filling
500g sliced Calabrese sausage
2 sliced onions
Salt, oregano, olive oil, and green olives to taste
Mozzarella Dough: Dissolve the yeast in warm water and add olive oil
Mix until a smooth dough forms
Add flour mixed with salt and mix until a homogeneous dough forms
Knead well and divide into four parts
Let rest, covered with a cloth, for 30 minutes
While the dough is resting, prepare the tomato sauce
Blend cooked tomatoes with remaining ingredients and reserve
Roll out each part of the dough into a disk and spread the tomato sauce
Place in a preheated oven at high temperature for 5 minutes
Remove from the oven and top with your chosen filling
Return to the oven for an additional 3 minutes.
