Pizza with Buffalo Mozzarella, Sun-Dried Tomatoes, and Olives
How to make Pizza with Buffalo Mozzarella, Sun-Dried Tomatoes, and Olives Recipe - pizza con mozzarella di bufala, pomodori secchi e olive Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours
4 Servings
for the dough:
4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed
1 tbsp. (10 g) fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1/2 tbsp. (20 ml) extra-virgin olive oil
2 tsp. (12 g) salt
for the topping:
1 16 oz. can peeled tomatoes, crushed by hand
10 1/2 oz. (300 g) buffalo mozzarella cheese, thinly sliced and drained on paper towels
8 sun-dried tomatoes in oil, julienned
10 olives, pitted
Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour the yeast mixture into the well.
Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and salt. Knead the dough until smooth and elastic. Rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes.
Grease a 12-inch round pizza pan with oil. Transfer the dough to the pan and using your fingertips, spread the dough to cover the bottom of the pan.
If you used 1 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. The dough will rise perfectly well in the refrigerator, becoming light and fragrant.
When the dough has risen, spread the tomatoes (at room temperature) over the surface. Let the pizza rise for another 40 minutes and then bake in the oven at 425°F (220°C) for 20 minutes, or until the crust is golden brown.
When it comes out of the oven, garnish it with the mozzarella, sun-dried tomatoes, and olives.
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| Pizza with Buffalo Mozzarella, Sun-Dried Tomatoes, and Olives |
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