Medium
4 people
120 min
Lactose free
Ingredients
800 g all-purpose flour
500 ml water
200 g Grana Padano Riserva
100 g rocket
6 ripe tomatoes on the vine
5 g fresh brewer’s yeast
20 g salt
extra virgin olive oil
Preparation
Dissolve the brewer’s yeast in room-temperature water, using a fork.
Sift the flour and place it in a large bowl.
Pour in the water a little at a time and start kneading with your hands.
Add salt and a drizzle of extra virgin olive oil and continue kneading until the dough is soft, smooth and evenly combined.
Cover the ball of dough and set it aside to rise for at least an hour.
Transfer the dough to a lightly floured work surface, divide it in 4 equal parts and roll out round pizza bases using a rolling pin.
Bake the pizzas in a preheated oven at 200°C for 20-25 minutes.
Top the white pizzas with rocket, sliced tomatoes, shavings of Grana Padano Riserva, a pinch of salt and a drizzle of extra virgin olive oil and serve warm.
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