* Ingredients :
°250ml. water
°2 tsp(s) of olive oil
°2 % of baker's yeast (2 x 5g)
°1 tsp(s) of Salt
°400g.three tsp Oregano
°500g. tomato-puree
°three %(s) of Mozzarella Galbani
* Methods:
Dough :
In a tall glass, integrate the water, yeast, sugar and olive oil and allow take a seat down for five minutes. In bowl, placing salt & 1/2 of flour. Pour contents of tall glass into bowl. Add flour till you've got got a dough that now not sticks on your arms and springs farfar from the bowl. Knead the dough for a minute and shape it right into a ball. Then cowl it with a damp cloth in a heat place for 15 min. It need to double in size.
The pizzas :
Divide the dough into three. Spread every dough in a round mould 20cm in diameter (with a touch oil withinside the molds). Pinch the dough outwards in order that it rises on the edges. Cover the pasta with a fabric for 15 minutes. Preheat the oven to 200°C. For every pizza, reduce a Galbani mozzarella into four slices. Put the slices of mozzarella on every pizza. Cover the cheese and the dough with a 3rd of the tomato puree consistent with pizza. Add the oregano. Let them cook for 20 to twenty-five minutes.
Enjoy !
