The Ingredients: Pizza dough – 230g bread flour gluten-free, 200ml water, sugar, pitch of salt, olive oil extra virgin and 5g dry yeast gluten-free (or 15g fresh yeast).
Pizza topping – 1 onion, 1 red tomato grated, cup water, wild oregano, smoked scamorza cheese, mozzarella cheese, basil and olives.
The prep: Pizza dough – put 100ml water, yeast and a teaspoon of sugar in a glass, and let the frothing begin for 5 minutes. Place the flour, salt, 100ml water and olive oil in a large bowl. Add the yeast at the bowl and mix until you get a homogeneous pizza dough. Let the dough rest for 1-2 hours. Start preparing the topping, cut the onion and add it to a pan with a tablespoon of olive oil, let it cook until soften but not too brown. Add the grated tomato and cook for 2-3 minutes. Add one cup of water and the oregano. Let it cook for approximately 30 minutes. With olive oil on your hands, stretch the pizza dough over the oven tray (use baking paper). Pre-heat the oven at 220ºC. Add the topping (onion, tomato and wild oregano), smoked scarmorza cheese, mozzarella cheese, basil and olives. Cook the pizza at 220ºC during approximately 30 minutes.
He cooks. She tastes. 