Pour the peeled tomatoes in pieces into a bowl, season with salt and extra virgin olive oil to taste. Mix and let rest at room temperature.
In a large bowl, mix the flour, sugar and salt.
Dissolve the yeast in lukewarm water in a small cup.
Make a hole in the center of the flour, add the dissolved yeast and the water little by little while mixing with a fork.
Work the dough with your fists for about 15 minutes until you obtain a smooth and homogeneous mixture.
Form a ball of dough and let it rise in a warm place for about two hours.
When the dough has doubled in volume, divide it into two parts.
Grease the baking trays with oil and spread half of the dough in each one.
Distribute the peeled tomatoes over the pizza and sprinkle with Parmesan Reggiano, then bake at 200° for 10 minutes.
Cut the mozzarella into pieces and add it on top of the pizzas, then bake again for another 8/10 minutes.
Serve hot, stretchy and delicious!
Make sure to use fresh, high-quality ingredients.
Italia, Campania
| Energy (kcal) | 182.29 |
| Carbohydrates (g) | 31.44 |
| of which Sugars (g) | 2.69 |
| Fat (g) | 3.11 |
| of which Saturates (g) | 1.42 |
| Protein (g) | 7.83 |
| Fiber (g) | 2.62 |
| Sale (g) | 0.36 |
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