Tumminia wheat pizza

10/04/2014 - Ingredients:

- 500 g of Tumminia wheat flour
- 500 g of Manitoba flour
- 3 g yeast
- 900 ml of sparkling mineral water
- 1 teaspoon salt from Trapani
- 2 tablespoons extra virgin olive oil "Valli Trapanesi"
- 700 g Organic tomato puree "BioColombini"
- 700 g Fiordilatte Bocconcini "Caseificio Olanda"
- In the cellar matured Pancetta Piacentina DOP "Ghirardi Onesto"
- Olives

Articolo tratto da: Anne to London

Ingredients:

- 500 g of Tumminia wheat flour
- 500 g of Manitoba flour
- 3 g yeast
- 900 ml of sparkling mineral water
- 1 teaspoon salt from Trapani
- 2 tablespoons extra virgin olive oil "Valli Trapanesi"
- 700 g Organic tomato puree "BioColombini"
- 700 g Fiordilatte Bocconcini "Caseificio Olanda"
- In the cellar matured Pancetta Piacentina DOP "Ghirardi Onesto"
- Olives

Dissolve the yeast in the water and prepare a dough from the flour, the salt, olive oil and water. Knead a soft dough. Divide the dough into 5 parts and cover it with a cloth and leave to ferment for about 4 hours.

Preheat the oven to 360°C. Roll out the dough and top with the tomato puree, the bocconcini, the pancetta and olives.

Bake for a few minutes in the oven.

Recommended beer: OI Cantina la Valle