500 grams of flour
1 cube of yeast
2 tablespoons oil
2 teaspoons salt
350 grams of warm water
Preparation: Flour a "fountain". At the heart dissolve yeast in warm water. Begin kneading. Combine oil, salt and remaining water slowly. Knead well until dough is soft and elastic. Form the classic "ball" and let rise 1 hour or until doubled in warm place.
Then roll out the cake in oiled baking pan.
Season with:
- a lot of tomato sauce to coat the cake (regulator based on your preferences)
- oregano
- olive oil
Let it rest a few minutes and then bake at 220 degrees for half an hour.
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