EN IT FR

PIZZAS FOR BUFFET

EASY

10/12 PERSON

150 MINUTES

STARTER

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INGREDIENTS

  • 500 g flour
  • 270 grams of warm water
    • 12 grams of fresh yeast
    • 3 tablespoons extra virgin olive oil
    • from 8 to 10 grams of salt
      • 250 gr of pureed tomato Sterilgarda
      • 3 tablespoons extra virgin olive oil
        • salt to taste
        • oregano to taste

        PREPARATION

        • Prepare the dough for the pizza: you place the flour in a bowl, add the lukewarm water in which you have previously dissolved the yeast, then the salt and oil, mix roughly as long as the liquid does not They will be absorbed; at this point transferred on a wooden board and kneaded little, quickly and vigorously to form a ball.
        • Put in a bowl and let it rise in temperature of about 26 ° -28 ° covered with a cloth, so far from drafts until the dough has tripled the volume.
        • After rising time, roll out the dough on a lightly floured wooden board, in this case, help yourself to a rolling pin, the dough must be leveled and subtle about 3 mm.
        • Then cut circles with a pasta bowl or cut cookies, clean cut without deforming the circles.
        • Help me with a shovel to place the freshly prepared pizzas in a previously pan lined with a baking paper.
        • Do this until all the dough. Let it rest for 15'-20 '.
        • Prepare the pureed Sterilgarda tomato in a bowl with oil and salt, mix well.
        • Resume baking pan with pizza and with the crushed thumb heart of the dough, creating a dimple in place a teaspoon of Sterilgarda tomato finally sprinkle with oregano sauce.
        • Bake in a hot oven at 180 degrees for 10 'no more, otherwise the pizza will be too crispy.

        PREPARE THIS RECIPE WITH:

        Sterilgarda Tomato Passata

        You can find all the taste of fresh and ripe tomatoes in the delicious Sterilgarda Tomato Passata.

        No preservatives.

        Passata di Pomodoro 500 ml

        ADVICE AND CURIOSITY

        The queen of preserves tomato sauce.

        The tomato paste is a product born in our land towards the end of the eighteenth century thanks to the large crop of the “golden apple”, an imported fruit from South America by the Spaniards, and used as a medicine or to adorn the balconies.