Pizza recipe with MORIXE 0000 FLOUR, Morixe extra virgin olive oil and MORIXE olives
Recipe for 2 pizzas, 8 servings each
Dough Preparation
450 grams of Morixe 0000 flour
270 ml of warm water
2 tablespoons of Morixe extra virgin olive oil
25 grams of fresh yeast
1 spoon of sugar
1 teaspoon salt
Dissolve the yeast and sugar in the warm water. Mix in a bowl with the Morixe 0000 flour. Add the Morixe olive oil and salt. On the floured counter, form a bun and knead until a smooth dough is left, folding the dough on itself and rotating it. Separate the dough into two equal buns and leave them covered with a cloth until they double in size. Spread two 35 cm diameter pizza pans with Morixe olive oil and place the buns by stretching them with a rolling pin towards the edges, which should be thicker. Leave them covered and cook for 30 minutes in a warm environment.
Sauce Preparation
6 peeled perita tomatoes
2 tablespoons of Morixe extra virgin olive oil
1 pinch of oregano
1 pinch of ground white pepper
1 pinch of salt
1 clove garlic
Process the tomatoes, garlic, Morixe olive oil, salt, pepper and oregano. Warm in a container over low heat. Spread the sauce from the inside out in a spiral shape over the leavened dough with a ladle and turning the pizza maker. Meanwhile go preheating the oven to maximum temperature (250 C).
Final assembly
600 grams mozzarella cut into strips or dice
20 pitted green Morixe olives
1 tablespoon of Morixe extra virgin olive oil
Distribute the mozzarella over the pizzas evenly leaving a 2 cm border. Place the Morixe olives, drizzle with Morixe olive oil and put in the oven for approximately 25 minutes. Rotate the pizzas after 15 minutes for a more even cooking. Top with slices of fresh tomatoes or any other "topping".
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