Sardenaira pizza

Fresh cherry tomato sauce Fratelli Amoretti di Lorenzo
Pitted Ligurian Taggiasca Olives in Extra Virgin Olive Oil F.lli Amoretti di Lorenzo
100% Italian Extra Virgin Olive Oil Cold-obtained must by F.lli Amoretti di Lorenzo

Excellent products of our Riviera di Ponente that give life to a typical Ligurian dish.

Dough recipe:
250 0 grams of flour
125 ml of water
6 gr of fresh brewer's yeast
30 ml of 100% Italian Extra Virgin Olive Oil Mosto F.lli Amoretti di Lorenzo
1 teaspoon salt

Seasoning:
Lorenzo's Fratelli Amoretti cherry tomato sauce
Poached garlic cloves
Pitted Ligurian Taggiasca Olives in F.lli Amoretti di Lorenzo Oil
Salted anchovies F.lli Amoretti di Lorenzo
Extra capers in vinegar F.lli Amoretti di Lorenzo
100% Italian Extra Virgin Olive Oil Mosto F.lli Amoretti di Lorenzo
Spontaneous oregano F.lli Amoretti di Lorenzo qb

Method :
Mix the flour with the100% Italian Extra Virgin Olive Oil Must and 80 ml of water.
Then add the salt dissolved in 20 ml of water.
After 5 minutes add the yeast dissolved in the remaining water.
Knead until you get a smooth and homogeneous dough.
Leave to rest for 30 ″ in a bowl covered with cling film.
After this time, roll out the dough into the pan and let it rise for 1 hour.
Then season with Cherry tomato sauce, pitted Ligurian Taggiasca olives, garlic cloves poached, salted anchovies rinse in running water, extra capers wash yourself, a drizzle ofextra virgin olive oil e spontaneous oregano.
Let it rest for another half hour.
Bake at 220 ° for 20/25 minutes.