Ingredienti 500g of ‘0’ soft wheat flour
15g of fresh yeast
4 spoonfuls of oil (optional)
1 teaspoonful of salt
approx. 250ml of lukewarm water
a pinch of sugar
10 dried tomatoes, roughly chopped
12/14 green and black olives
1 spoonful of desalted capers
1 bunch of parsley
½ teaspoonful of fennel seeds
1 garlic clove
200g of fresh tomato
Preparazione Dissolve the yeast in the lukewarm water and add the sugar. Measure the flour and pour these ingredients into the kneading machine, add 4 spoonfuls of oil and switch the mixer on. After 2 minutes add the salt and continue mixing for 4/5 minutes longer.
Take the dough out, roll into a ball and sprinkle with flour.
Cover with a cloth and let rise for 1 hour in a warm and draft-free place.
When the dough has risen divide it into 2 parts. Fit the Roller 220 accessory and pass the dough through it repeatedly till it reaches the full width of the rollers.
From time to time sprinkle with flour till the dough is soft and smooth. Place the dough on a floured surface and place the Pizz@Round accessory in its centre. Press downwards and rotate it at the same time by 120º to obtain a disc.
To increase the pizza size, pull the dough manually as a pizza chef would do.
Let the pizza rest for another 20 minutes.
In the meantime, chop the parsley, add the chopped tomatoes with the crushed garlic, 2 spoonfuls of oil, the capers and fennel seeds slightly crushed.
Let the mixture rest for 30 minutes.
Divide the tomato sauce among the pizzas.
Bake at 200°C for about 15 minutes. Take out and garnish with the remaining ingredients.
Return to the oven and bake for 5 more minutes.
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