Pizza and that's all we need to say; pizza, pizza and more pizza, it's always pizza time, so happy pizza to all!
Pizza Napoletana 1

Manitoba flour 200 g

Flour 00 300 g

Room temperature water

200 ml Extra virgin olive oil

30 g fine salt

10 g fresh brewer’s yeast (or 5 g dry yeast)

Dissolve the yeast in room temperature water, or crumble it into the flour. In a bowl, where you poured the two types of flour, add the salt, water, and a little oil. Start working by hand, until you get a smooth and soft dough. Shape it into a ball, cover it with plastic wrap and leave it to rise.

Once it has doubled its volume, cut the dough into two parts, bring it to the work surface and knead it until it has a smooth and round shape.

Once the dough has been kneaded in this way, place it on a tray and cover it with plastic wrap or a cloth and let it rest for another half an hour.

Your dough is ready to be rolled out and stuffed with tomato and whatever you like, then bake in a very hot oven. Enjoy your meal

Here I present a new light version of pizza, a GreeneatchefPizza