|Finished Pizza in the Tuscan Hillside! yum!|
14 ounces plain ﬂour
1 cube or packet of yeast
a pinch of salt
|Our pizza instructor, with fresh ingredients!|
peeled tomatoes (canned)
sliced fresh vegetables (zucchini, tomatoes, peppers, olives, etc.)
salt to taste
Melt the yeast in a little lukewarm water. Sift the ﬂour on to a clean work surface and form into a kind of volcano-shaped mound with a well in the center. Pour the melted yeast in the centre and mix it into the ﬂour with your hands. Add more water if needed. Add the salt.
Sprinkle the work surface lightly with ﬂour. Start to knead the dough with the heel of one hand. Continue to knead the dough for 10-15 minutes until it becomes smooth and elastic. Leave the dough, covered with a tea towel, in a place where the temperature is 22°c for about 2 hours, or until is has raised.
When raised, slowly expand your dough. Use the edge of the table and allow gravity to pull it down as you turn the dough.
Once wide enough, toss it in the air, spinning it as you throw. You want to spread out your fingers, and throw it up and catch with the back of your hands.
For the sauce place the peeled tomatoes in a bowl and squash them with your hands to make a puree. Add the basil and salt to taste.
Place on the Pizza along with the mozzarella, oregano and olive oil.
Bake, or fire in a wood-burning oven.