Recipes Tomitaly




  • 500 g - Tomitaly flour type 00 for pizza
  • 1 g - Compressed (or dry) brewer’s yeast
  • 400 g - Water
  • 12 g - Salt
  • 24 g - Tomitaly extra virgin olive oil

To fill

Tomitaly tomato puree

Mozzarella cheese


Mix the flour with all the water and yeast in a bowl without kneading too much, add the oil and salt and knead again until they are absorbed by the dough. Cover with plastic wrap and leave for an hour and a half at room temperature.

After that, take the dough and beat it into the bowl making it gain strength with a silicone spatula or a plastic spoon; let the dough rest for 30 minutes and than repeat again untill the dough is firm enough. Place the dough in the refrigerator for 12/24 hours.

After the rising time has elapsed, take the dough from the refrigerator and take it to a work bench and slice (make balls) according to the size of the pan. Roll out and cook in a hot oven for about 12min at 200 / 220C ° with the puree only, remove from the oven and add the mozzarella cheese and fillings and put back in the oven until the mozzarella has melted (3/4 minutes) .

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