A delicious recipe for homemade Pizza Patè di Olive e Mozzarella, made with Manitoba flour and 00 flour, featuring a rich olive pâté and melted mozzarella. Perfect for pizza lovers!
1: Dissolve the fresh yeast in warm water.
2: In a bowl, mix Manitoba flour with 00 flour.
3: Make a hole in the center, adding a tablespoon of extra virgin olive oil.
4: Begin mixing with a spoon while adding the warm water with dissolved yeast.
5: When the dough starts to take shape, transfer it to a work surface and knead by hand.
6: Add salt and continue kneading energetically for at least 10 minutes.
7: Divide the dough into 2 equal parts and cover with a clean cloth to rise for about 3 hours until doubled in size.
8: Once risen, deflate the dough and flatten it into a circular shape for both pieces.
9: Let rest for 10 minutes.
10: Spread tomato sauce on the pizzas.
11: Bake in a static oven at 200° for 10 minutes.
12: Take them out, spread the olive pâté, add abundant mozzarella, and return to the oven until the mozzarella melts completely.
13: Serve the pizzas with olive pâté and mozzarella hot and gooey.
