One of the greatest successes in Italian cuisine is undoubtedly the pizza, a dish wish has won over young and old from all five continents. Wherever you go in the world it is always easy to find someone - maybe with interesting local variations - who makes a good pizza. Are you ready to create a special version using a proper starter dough, which you will then enjoy with your guests, a genuine homemade pizza with its triumph of authentic flavours and aromas? Have you ever heard of starter dough, or ever seen it made? Don’t worry because our friend Renato Bosco - a pizza maker - has thought of everything and prepared a detailed step-by-step guide to help you achieve an incredibly fragrant pizza, the queen of the culinary specialties of Southern Italy!
Orecchiette with turnip greens pesto and appetizer
Ready made tomato sauce with tuna and capers
Tarallini garlic, olive oil and hot pepper
Box Frisellina recipe, extra virgin olive oil and purée
Dairy Mix: burrata, mozzarella, primo sale, yogurt, stracciatella, treccione and mini balls of mozzarella cheese)
Handmade Potatoes and Rosemary Taralli
"Cheese and black pepper" Handmade taralli
Giardiniera (Mixed sweet and sour Vegetables)
Put the flour, the mature starter dough, the yeast and water in a food mixer. Knead thoroughly. Then add salt and oil. The dough is finished when you get a nice elastic ball. Put it in a container to rise before making the individual balls for each pizza. When it has risen, pull the dough gently with your fingertips giving the pizza a round shape, leaving a ridge. Top with tomato, mozzarella, anchovies, capers and salami. Then bake at 300°C for 3-4 minutes.