Medium
4 people
120 min
Lactose free
Ingredients
- 800 g all-purpose flour
- 500 ml water
- 200 g Grana Padano Riserva
- 100 g rocket
- 6 ripe tomatoes on the vine
- 5 g fresh brewer’s yeast
- 20 g salt
- extra virgin olive oil
Preparation
Dissolve the brewer’s yeast in room-temperature water, using a fork.
Sift the flour and place it in a large bowl.
Pour in the water a little at a time and start kneading with your hands.
Add salt and a drizzle of extra virgin olive oil and continue kneading until the dough is soft, smooth and evenly combined.
Cover the ball of dough and set it aside to rise for at least an hour.
Transfer the dough to a lightly floured work surface, divide it in 4 equal parts and roll out round pizza bases using a rolling pin.
Bake the pizzas in a preheated oven at 200°C for 20-25 minutes.
Top the white pizzas with rocket, sliced tomatoes, shavings of Grana Padano Riserva, a pinch of salt and a drizzle of extra virgin olive oil and serve warm.
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