Express Pizza with sieved tomatoes | Petti Recipes
We work the dough for another 12 minutes: it must be smooth and soft; while it is kneaded add salt.
Put the mixture in a greased bowl and cover with a transparent film foil or with a lid for about 12 hours at room temperature (about 18/20 ° C). After this time on a floured working surface pour the dough and form balls of about 250 g each, then let it rise again for about 2 hours covered with the film or with a cloth, always at room temperature, until they will double in volume.
Roll the pizza dough with your hands and cut it to taste: then bake it in the oven at 250 ° C for about 13 minutes (I recommend the first 7 minutes on the medium level of the oven and the other 6 to the 3rd oven track under the grill).
700 g of re-milled semolina
1 bottle of "Il delicate" Petti sieved tomatoes
820 g of water (depends on the flour if it absorbs less or more water)
60 g of extra virgin olive oil
1 teaspoon of malt powder or liquid (optional)
1 g of yeast
2 teaspoons of sugar
30 g of salt