

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.
1 hour
Easy
Lunch
Vegetarian
Ingredients
Serves:2
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
For the dough:
Fod the sauce:
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
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.






More ideas for you
We are more than just olive oil and vinegar.
Our chefs and nutritionists create our fresh, from-scratch Italian delicacies for food lovers just like us. From homemade pastas and sauces to our made-in-house tapenades and olive mixes, we create our gourmandies using original recipes that incorporate the freshest and best locally grown Italian ingredients. Experience true Italian food the Vignoli way!