Pizza mozzarella cheese 200 g (taglio a fiammifero) Tomato purée 300 g Extra virgin olive oil q.b. Neapolitan salami q.b. Taggiasca olives q.b. To prepare the pizza dough, we chose to knead ...

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Punch down dough and divide into 4 rounds. 2. Meanwhile, in a blender, combine tomatoes, basil, oregano and olive oil until smooth. Season to taste. 3. Roll out pizza dough into 4 thin 6-in. crusts.

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Using kitchen shears instead of a roller-style cutter on pizza prevents scratches on your cutting board. And then you'll have them at the ready for snipping basil. Italians drizzle olive oil over ...

When the mixture begins to hold, add 2 T olive oil and knead to form a smooth, elastic dough. Transfer to a bowl, cover with a tea towel and leave in a warm place for 1 hour, or until the dough has ...