Home made Cheese Stuffed PIZZA
There are as many pizza styles as the number of Italians doing it. Just remember that a good pizza should be very thin and crispy. The most important part is getting the Italian pizza dough right!
More than just the base of the pizza, the dough is what gives the pizza its texture, holds together the flavors, and—if done right—can make you feel like you’ve been transported right back to Italy.
The best way to try it, short of going to an authentic pizzeria with great ingredients and a wood-fired oven? Make it at home!
Check out how to prepare the basic pizza dough.
Note: A note on the flour: In Italy, “00”, or “doppio zero,” flour is the most highly-refined and finest-ground flour available. Not available where you are (or too expensive?). An all-purpose flour should work just as well!
100 g tomatoes, puréed in a blender
2 tablespoons extra-virgin olive oil
4 – 5 anchovies
2 small (120 g) fresh mozzarella cheese, grated
The pizza base should be very thin; I would say 3 or 4 millimeters. The centre of the dough disk lay with half of grated cheese.
Close the edges and place in preheated oven at 250C degrees for 10 min.
Then, very fast, with a small spoon spread the tomato topping over the pizza, add anchovies and rest of mozzarella chees, sprinkle a bit of olive oil. Place to cook for another 10 min.
Tip: Pizza is ready when the bottom surface is light brown.
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