Classic Mozzarella, Ricotta & Spinach Pizza
20 min
Veggie
36357
For 6 Portions
825 g
wheat flour type 00
400 1/10 g
tomato puree
300 g
spinach, fresh
150 g
Gorgonzola
60 g
ricotta
54 g
yeast, fresh
40 1/10 g
Parmesan
1 1/5
mozzarella
1 1/10
yellow onion
1 pinch(es) of
semolina
1/2
lemon
340 1/10 ml
water
56 g
raw cane sugar, demerara
18 g
salt
2 1/2 tbsp
olive oil
1 1/10 clove(s)
garlic
1 1/10 tsp
oregano, dried
1/2 tbsp
balsamic vinegar
pepper
1. All set?
2. Add a little flour and some raw cane sugar to warm water, stirring to combine. Then add yeast and stir well. Set aside in a warm place for approx. 5 min until mixture is bubbly.
3. In a larger bowl, mix 1/2 of the flour with the yeast mixture. Then add salt and remaining flour, and knead on a floured countertop for 8 - 10 min. Coat bowl with some olive oil and place dough in the bowl.