800 g strong flour
10 g salt
40 g yeast
375 ml water at 40°C
10 g sugar
6 cloves of garlic
2 tsp each of oregano and parsley
75 ml olive oil
10 g salt
40 g yeast
375 ml water at 40°C
10 g sugar
6 cloves of garlic
2 tsp each of oregano and parsley
75 ml olive oil
method
1. Mix the pizza dough.
2. Add a puree made by processing 6 cloves of garlic, 2 tsp each of oregano and parsley, 75 ml olive oil and mix well.
3. Allow to prove and mould into long baton loaves.
4. Lightly bake, cut in half lengthways and cover with any of the pizza garnishes/toppings before baking again.
2. Add a puree made by processing 6 cloves of garlic, 2 tsp each of oregano and parsley, 75 ml olive oil and mix well.
3. Allow to prove and mould into long baton loaves.
4. Lightly bake, cut in half lengthways and cover with any of the pizza garnishes/toppings before baking again.
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