Name: Home Made Pizza with Tomato and Basil Sauce and “Bella di Cerignola” Olives
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 2
Ingredients: 1 ½ cups 00 flour for pizza or high in gluten bread flour; 1/8 teaspoon dry brewer's yeast; ¾ cup water at room temperature; ½ teaspoon salt; ¾ cup Vignoli Tomato and Basil Sauce; ¼ cup Vignoli Extra Virgin Olive Oil IGP Puglia; 2/3 cup mozzarella cut into strips; 10 Vignoli “Bella di Cerignola” Olives

Home Made Pizza with Tomato and Basil Sauce and “Bella di Cerignola” Olives

The hardest part of this recipe is to avoid eating all of our Tomato and Basil sauce and the Olives before baking the pizza! Making pizza at home is a romantic ritual that brings people together and gives days an irresistible air of celebration and joy by inviting them to share. Because beautiful and good things must always be shared.

Extra Virgin Olive Oil IGP Puglia - Intense

Ingredients

Serves:2

Imperial Metric

For the dough:

1 ½ cups 00 flour for pizza or high in gluten bread flour
1/8 teaspoon dry brewer's yeast
¾ cup water at room temperature
½ teaspoon salt

Fod the sauce:

¾ cup Vignoli Tomato and Basil Sauce
¼ cup Vignoli Extra Virgin Olive Oil IGP Puglia
2/3 cup mozzarella cut into strips
10 Vignoli “Bella di Cerignola” Olives

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For the dough:
225 g of 00 flour for pizza or high in gluten bread flour
0.6 g dry brewer's yeast
160 ml water at room temperature
4 g salt
For the seasoning:
120 g Vignoli Tomato and Basil sauce
20 ml Vignoli Extra Virgin Olive Oil IGP Puglia
100 g mozzarella cut into strips
10 Vignoli “Bella di Cerignola” olives

Preparation

Imperial Metric

Combine the flour and baking powder in the bowl of the planetary mixer equipped with the dough hook and mix thoroughly.
Pour in the water and knead for 5 minutes at low speed, then add the salt and knead for another 10 minutes or until the dough is smooth, elastic, very soft and tends to stick to your fingers.
Prepare a large bowl by flouring the inside.
Move the dough onto the floured work surface and work it by pulling it forward, then rolling it up on itself, finally forming a ball and placing it in the floured bowl.
Cover with cling film and leave to rise until doubled in volume, then place in the refrigerator for 12 hours.
Once the time has elapsed, take the dough back and leave it at room temperature for two hours.
Prepare a baking tray by flouring the bottom abundantly.
Divide the dough into two portions of equal weight and form the same number of balls, then arrange them in the pan, spacing them so that they do not stick together during leavening. Flour the surface and cover well with a tea towel or loose kitchen film. Leave to rise again until doubled in volume.
Heat the oven to 480°F (250°C) in static mode.
Generously oil the insides of two 10-inch-diameter pizza pans using a pastry brush. Roll out the balls of dough into the trays with rotating movements without squashing the edges. Cover and let rest for 30 minutes.
Season the Vignoli Tomato and basil sauce with a spoonful of Vignoli Extra Virgin Olive Oil IGP Puglia – Intense, mix and spread it over the pizzas. Add the mozzarella and the Vignoli “Bella di Cerignola” olives.
Bake the pizzas for 10-15 minutes or until the edges are lightly browned.
Remove from the oven and finish with a little Vignoli Extra Virgin Olive Oil IGP Puglia – Intense.Leave to rest for a few minutes before serving.

Combine the flour and baking powder in the bowl of the planetary mixer equipped with the dough hook and mix thoroughly.
our in the water and knead for 5 minutes at low speed, then add the salt and knead for another 10 minutes or until the dough is smooth, elastic, very soft and tends to stick to your fingers. Prepare a large bowl by flouring the inside.
Move the dough onto the floured work surface and work it by pulling it forward, then rolling it up on itself, finally forming a ball and placing it in the floured bowl.
Cover with cling film and leave to rise until doubled in volume, then place in the refrigerator for 12 hours.
Once the time has elapsed, take the dough back and leave it at room temperature for two hours.
Prepare a baking tray by flouring the bottom abundantly.
Divide the dough into two portions of equal weight and form the same number of balls, then arrange them in the pan, spacing them so that they do not stick together during leavening. Flour the surface and cover well with a tea towel or loose kitchen film. Leave to rise again until doubled in volume.
Heat the oven to 250°C in static mode.
Generously oil the insides of two 25cm pizza pans using a pastry brush. Roll out the balls of dough into the trays with rotating movements without squashing the edges. Cover and let rest for 30 minutes.
Season the Vignoli Tomato and basil sauce with a spoonful of Vignoli Extra Virgin Olive Oil IGP Puglia – Intense, mix and spread it over the pizzas. Add the mozzarella and the Vignoli “Bella di Cerignola” olives.
Bake the pizzas for 10-15 minutes or until the edges are lightly browned.
Remove from the oven and finish with a little Vignoli Extra Virgin Olive Oil IGP Puglia – Intense.
Leave to rest for a few minutes before serving.

For this recipe you need

Tomato and Basil Sauce

Extra Virgin Olive Oil IGP Puglia - Intense

"Bella di Cerignola" Olives

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