Microwave pizza dough
15 g of fresh biological yeast
1 tablespoon of sugar
2 tablespoons of extra virgin olive oil
1 tablespoon of salt
300 ml of water
700 g of wheat flour
Italian tomato sauce
3 cans (400 g each) of peeled tomatoes
1 finely chopped garlic clove
1 pinch of oregano
1 pinch of salt
Provençal Pizza
450 g of microwave pizza dough
150 g of Italian tomato sauce
200 g of shredded mozzarella cheese
135 g of sliced tomatoes
150 g of eggplant slices in olive oil
100 g of zucchini slices in olive oil
Accessory
Pizza pan 35 cm in diameter
Microwave pizza dough
15 g of fresh biological yeast
1 tablespoon of sugar
2 tablespoons of extra virgin olive oil
1 tablespoon of salt
300 ml of water
700 g of wheat flour
Italian tomato sauce
3 cans (400 g each) of peeled tomatoes
1 finely chopped garlic clove
1 pinch of oregano
1 pinch of salt
Provençal Pizza
450 g of microwave pizza dough
150 g of Italian tomato sauce
200 g of shredded mozzarella cheese
135 g of sliced tomatoes
150 g of eggplant slices in olive oil
100 g of zucchini slices in olive oil
Accessory
Pizza pan 35 cm in diameter
Dough
1 Preheat the oven to high temperature
In a large bowl, mix the biological yeast and sugar until dissolved
Add the olive oil and salt
Mix with one hand and add the water
2 Mix again and gradually add the wheat flour, working with one hand
3 Wait for 10 minutes for the dough to become soft and pliable
Work for another 5 minutes without overworking, until it becomes smooth and even
4 Let it rest for 2 hours
Make balls of 120 g each and let them rest for another 2 hours
Italian tomato sauce
1 Drain the tomatoes from the can and place them in a large bowl
Add the garlic
Add the oregano and salt
2 Mix with your hands until you get a paste
Provençal Pizza
1 Roll out the dough and spread the tomato sauce in circular motions
Cover with mozzarella cheese
2 Alternate layers of tomatoes, eggplant, and zucchini on top of the pizza and bake in a high oven for 20 minutes
Recipe by Chef André Lima from Pizzaria Bráz
