180' + 20'
In a bowl put the flour, salt, sugar, oil and yeast. Add the water little by little and mix well all ingredients.
Transfer the dough on a floured work surface, and work vigorously for about ten minutes, up to form a soft and homogeneous ball.
Put the pizza dough in the bowl, cover with a film and leave to rise in a warm place protected from air currents.
After about 3 hours, when the ball has doubled the volume, spread the dough with your hands on the rectangular baking sheet previously greased.
The stretched dough must rest another 30-40 minutes.
After that time, sprinkle the surface with the tomato sauce, with a bit of salt and pepper, and bake the pizza in the oven at 200° C in the medium-low part.
After 10-15 minutes, remove the pizza from the oven and add diced mozzarella, basil and some extra virgin olive oil. Return to the oven for another 10 minutes.
Check that the pizza is dry and crusty underneath and that the mozzarella is melted and not burned.
Baking times vary according to the type of oven and to the thickness of the pizza base.
Guardini S.p.A. - Registered office in Volpiano (TO) - 10088, via Cravero n. 9
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