Ingredients for 4/8 people (main/starter)
400g Manitoba flour
100g semolina flour
10 cherry tomatoes (5 red, 5 yellow)
10 cherry tomatoes (5 red, 5 yellow)
20g EVO oil
10g salt
7g dry quick yeast
350g water
Preparation
Dissolve the yeast in lukewarm water, then add the remaining ingredients leaving the salt for last.
Mix well for 20minute until the dough is well smooth and polished. Oil a bowl and place the dough, cover with a cling film and let it probe at room temperature for 3-4 hours until it doubles its size.
Dust a pizza tray with semolina, or use some baking paper but still add the semolina. Stretch the dough to cover the tray and let it rest at room temperature for another couple of hours, it will double its size again.
Cut in half the tomatoes and place them on the dough gently pressing down. Add salt and EVO oil (just few drops) and let it rest for another hour or so.
Pre-heat the oven at 220'c fan and once at temperature bake for 25 minutes. Enjoy warm or cold for a perfect sunny day picnic!
Dust a pizza tray with semolina, or use some baking paper but still add the semolina. Stretch the dough to cover the tray and let it rest at room temperature for another couple of hours, it will double its size again.
Cut in half the tomatoes and place them on the dough gently pressing down. Add salt and EVO oil (just few drops) and let it rest for another hour or so.
Pre-heat the oven at 220'c fan and once at temperature bake for 25 minutes. Enjoy warm or cold for a perfect sunny day picnic!
