Dissolve the yeast in 0.1 liter of warm water with 3 tablespoons of whole wheat flour, a teaspoon of salt and a pinch of sugar.
Knead, gather the dough into a ball, cover with a clean rag and let stand for 20 minutes.
Then manipulate on a pastry board with the rest of whole wheat and other warm water until achieving an elastic and soft dough. Finally, sprinkle the dough with the flour and let stand for 30 minutes.
Meanwhile, wash the Pachino tomatoes and cut them in half, then put them over a plate and sprinkle with a little pink salt. Slice the buffalo mozzarella and leave to drip.
Grease no. 2 pizza pans with extra virgin olive oil and spread the dough inside. Distribute the tomato sauce over the two pizzas spreading it well with a spoon. Sprinkle with pink salt and pink pepper and place over the slices of buffalo mozzarella and Pachino tomatoes.
Place in the oven already hot at 200° C and let it bake for 20 minutes.
Remove from oven, garnish with fresh basil leaves and a trickle of extra virgin olive oil and serve.
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