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We need pizza dough (made according to the classic recipe 500 grams of flour, 25 grams of fresh yeast, salt, hot water, olive oil at the end) which I, after leaving it to rise, keep in the fridge for at least 30 minutes, after what I take out and stretch it has a different texture and it is much easier to work with and grows better in the oven.
Preparation: we spread a thin pizza top with a slightly thicker border, I don't use the roll for spreading pizza and I stretch it by hand (to respect the tradition) if I'm in a hurry I put the roll but it's better stretched by hand as I say I tested both variant. Place a thin layer of tomato sauce over the counter and sprinkle a little oregano and then add the layer of cheese.
Then add the salmon pieces and pepper slices, sprinkle a few more herbs and it is ready for the oven.
I left it for 12 minutes in the oven heated to 220 degrees, I have a special perforated pizza tray and it was enough if you have to adapt the baking time depending on the tray and the oven. It came out super good and fragrant, I pressed on it after I took it out of the oven a little chives cut into thin slices. I served it with spicy pizza oil sprinkled in a fine thread over it.