Pour the diced peeled tomatoes into a bowl, season with salt and extra virgin olive oil to taste. Mix and let rest at room temperature.
In a large bowl, mix the flour, sugar, and salt.
Dissolve the yeast in warm water in a small cup.
Make a well in the center of the flour, add the dissolved yeast and the water a little at a time while mixing with a fork.
Knead the dough with your fists for about 15 minutes until you get a smooth and homogeneous mixture.
Form a ball of dough and let it rise in a warm place for about two hours.
When the dough has doubled in volume, divide it into two parts.
Grease the baking trays with oil and spread half of the dough in each.
Distribute the peeled tomatoes on the pizza and sprinkle with Parmigiano Reggiano, then bake at 200°C for 10 minutes.
Cut the mozzarella into pieces and add it to the pizzas, then bake again for another 8/10 minutes.
Serve hot, it's delicious when melted!
Make sure to use fresh and high-quality ingredients.
Italia, Campania
| Energy (kcal) | 147.34 |
| Carbohydrates (g) | 25.04 |
| of which Sugars (g) | 2.44 |
| Fat (g) | 2.49 |
| of which Saturates (g) | 1.12 |
| Protein (g) | 6.62 |
| Fiber (g) | 2.32 |
| Sale (g) | 0.18 |
