Roman Scrocchiarella Pizza

Ingredients

• 2 cups all purpose flour (bread or 0 flour)
• 5 ounces luke warm water
• 1 teaspoon salt
• 1/2 tablespoon olive oil
• 1/2 teaspoon active dry yeast
• 1/2-1 cup tomato puree / passata
• 1/4-1/2 teaspoon oregano
• 4-5 fresh basil leaves
• 1-2 pinches salt
• 1 tablespoon olive oil
• 1/2-1 cup shredded mozzarella
• 1-2 tablespoons olive oil
• 1-2 sprigs rosemary and or oregano
• 1/2-1 cup shredded mozzarella

Instructions

1. 1

   In the stand mixer add the water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the flour, start to knead with the dough hook, add the salt and olive oil, continue to knead, if too dry add a bit more water, too wet a bit more flour. Knead to form a compact dough.

2. 2

   Move the dough to a lightly floured flat surface and form into a ball, place in a lightly oiled bowl, turning to lightly cover the top of the dough with oil, cover with plastic and refrigerate for 12-20 hours.

3. 3

   Remove from the fridge and divide the dough into 3 balls, cover with a clean tea towel and let rise in a warm draft free area for approximately 4 hours.

4. 4

   Pre-heat oven to 480F / 250C.

5. 5

   Roll out each ball with a lightly dusted with flour rolling pin or your hands (lightly oiled) if you prefer, until ⅛ inch / 3mm thick (or a tiny bit thicker if you prefer). Place the dough on a lightly oiled pizza pan and add your toppings, do not weigh the pizza down with a lot of toppings, because if you do the pizza will end up soggy and you want it crispy).

6. 6

   Bake for 5-10 minutes (check after 5 minutes). Serve immediately. Enjoy!

7. 7

   --- FOR THE RED SAUCE ---

8. 8

   In a small/medium bowl mix together the puree, spices and olive oil.