- I UNDERSTAND WHAT YOU SAY I DO NOT UNDERSTAND WHAT IT MEANS!
THIS WAS THE DEBUT OF OUR FUN PERFORMANCE. LET ME TELL YOU: VITO IS AS FUN AS A THEATHRE ACTOR! PHOTOS ARE WITNESS OF OUR LAUGHS!
Ingredients for 4:
500 gr ( 1,1 Pd) sifted flour ( better if you have a mixture of a “light flour” and a “stronger flour”, respectively like the Italian 00 and 0. These two flour can be replaced with “Un-bleached bread flour and Manitoba flour).
1/4 tbs salt
25 gr ( 2/3 Oz) fresh brewer yeast
250 ml ( 1 cup) warm water
1 pinch of sugar
2 tbs Extra Virgin Olive Oil + 3 tbs extra for dressing
1 bufalo mozzarella
500 gr ( 1 Pd) canned tomatoes, pureed
4 – 6 basil leaves
salt to taste
Put the flour in a large bowl.
Crush and dissolve the fresh yeast in about half glass of lukewarm water with a pinch of sugar to activate the yeast. When it begins to froth pour in 2 tbs of olive oil and the rest of the water gradually, kneading by hand. Work for 10 – 15 minutes until the dough is smooth and elastic. Cover the dough with a cloth and let to rise in a warm place for 1 – 2 hours until it doubles the size.
Punch the dough sown and work it a little more, divide it into 4 balls. Roll each ball on a slightly floured surface. Leave to rise a second time.
Knead the dough again adding the salt.
Roll and spread the dough balls in well oiled baking pans. Let it rise again.
Spread the tomatoes on top, along with diced mozzarella and basil leaves. Finish with a dash of salt and a drizzle of olive oil.
Bake in a preheated oven at high temperature – 200° C – 400 f -, until the crust is coloured.
THIS WAS THE DEBUT OF OUR FUN PERFORMANCE. LET ME TELL YOU: VITO IS AS FUN AS A THEATHRE ACTOR! PHOTOS ARE WITNESS OF OUR LAUGHS!
DENISE AND VITO HAVE FOUR SONS: CONGRATULATIONS GUYS!!! ....JUST I WONDER.... DO YOU EVER REST , DENISE?
MOTHERLY, SHE WANTED TO LEARN PIZZA FOR HER KIDS:
Ingredients for 4:
500 gr ( 1,1 Pd) sifted flour ( better if you have a mixture of a “light flour” and a “stronger flour”, respectively like the Italian 00 and 0. These two flour can be replaced with “Un-bleached bread flour and Manitoba flour).
1/4 tbs salt
25 gr ( 2/3 Oz) fresh brewer yeast
250 ml ( 1 cup) warm water
1 pinch of sugar
2 tbs Extra Virgin Olive Oil + 3 tbs extra for dressing
1 bufalo mozzarella
500 gr ( 1 Pd) canned tomatoes, pureed
4 – 6 basil leaves
salt to taste
Put the flour in a large bowl.
Crush and dissolve the fresh yeast in about half glass of lukewarm water with a pinch of sugar to activate the yeast. When it begins to froth pour in 2 tbs of olive oil and the rest of the water gradually, kneading by hand. Work for 10 – 15 minutes until the dough is smooth and elastic. Cover the dough with a cloth and let to rise in a warm place for 1 – 2 hours until it doubles the size.
Punch the dough sown and work it a little more, divide it into 4 balls. Roll each ball on a slightly floured surface. Leave to rise a second time.
Knead the dough again adding the salt.
Roll and spread the dough balls in well oiled baking pans. Let it rise again.
Spread the tomatoes on top, along with diced mozzarella and basil leaves. Finish with a dash of salt and a drizzle of olive oil.
Bake in a preheated oven at high temperature – 200° C – 400 f -, until the crust is coloured.
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