Description
Make one of the most representative dishes of Italian cuisine that crosses the lines in history between myth and reality.
Ingredients
Scale
- 600 g 21 ounces Farro (or Kamut) flour
- sea salt to taste
- 12 g ¼ oz instant dry yeast
- 500 ml 17 fl oz water
- buffalo mozzarella to taste
- 1 clove garlic
- 4 tbsp extra virgin olive oil
- 500 ml 17 fl oz tomato pulp
- a sprig of basil
Instructions
- Mix together the flour, salt and instant dry yeast until you get a soft dough, adding water little by little.
- Let the mixture rise for 20 minutes (recommended time, only if you use instant yeast).
- Brown the garlic in extra virgin olive oil. Remove it and cook tomato pulp until the sauce is consistent (15 minutes).When tomato is cook, add extra virgin olive oil to taste and basil.
- Roll out the dough on an oiled baking pan. Pour the tomato sauce. Slice the mozzarella cheese and pour over the tomato.
- Season with plenty of extra virgin olive oil and basil.
- Bake at 180°C (350°F/ gas 4 for 30 minutes.
- Category: Main
- Cuisine: Italian