Homemade pizza with Mulino Angelica pizza flour
Olivo
4 servings
20 minutes
12 minutes
850
Italian
Main course
In Sicily, good grain is where food begins. With Mulino Angelica flour, the pizza becomes more than just a base for toppings.
For cooking together on a Friday evening.
A crisp homemade pizza with soft edges, where quality flour makes the base the star.
Ainekset
- 500 g Mulino Angelica pizza flour
- 325 ml water
- 7 g dried yeast or 15 g fresh yeast
- 2 tbsp olive oil
- 10 g salt
- 300 g tomato sauce
- 250 g mozzarella
- Fresh basil
Valmistusohje
- Mix the flour, yeast and water into a dough. Add the salt and olive oil.
- Knead until the dough is springy.
- Leave to rise for 1–2 hours, or overnight in the fridge.
- Divide the dough, shape the pizza bases and top with tomato sauce and mozzarella.
- Bake in the hottest oven you can manage for 10–12 minutes.
- Finish with basil and olive oil.
