Focaccia Margherita

Fatti coccolare dalla morbidezza avvolgente!

Preparazione

1) Per la pasta in una ciotola capiente versare acqua, zucchero e lievito. Mescolare facendo sciogliere il lievito.

1) In una ciotola miscelare le farine e aggiungere zucchero, olio e lievito.
2) Versare l’acqua ed inizia ad impastare per 2 minuti.
3) Aggiungere il sale e continuare ad impastare fino ad ottenere un panetto morbido e liscio, ci vorranno circa 10 minuti.
4) Dividere in 2 porzioni, spolverare di farina e lasciare lievitare coperto per 2 ore o fino al raddoppio del suo volume.
5) Tagliare i pomodorini in 4 spicchi.
6) Aggiungere l’aglio tagliato sottile, sale, olio e origano.
7)Una volta che la pasta e pronta posizionare la pietra ollare sul fondo del forno e riscalda a 220° C con funzione pizza (resistenza solo sotto e ventola a circolazione forzata)
8) Una volta pronto a temperatura il forno prendere l’impasto e spolverare di semola la pala da pizza.
9) Stendere sulla pala un panetto formando una pizza che copra quasi completamente la pala.
10) Distribuire metà dei pomodorini, olio evo e olive nere di Gaeta.
11) Infornare subito la pizza facendola scivolare sulla pietra ollare dalla pala con delicatezza.
12) Dopo 6/7 minuti puoi sfornare la pizza facendo attenzione.
13) Ripetere l’operazione con l’altra pagnotta di pasta pizza e…buon appetito.

Ingredienti pasta focaccia:

  • 200 gr farina 00
  • 150 gr farina Manitoba
  • 12 gr lievito di birra
  • 6 gr di sale
  • 1 cucchiaio di zucchero
  • 3 cucchiai olio evo
  • 170 gr di acqua appena tiepida

Ingredienti per la salsa:

  • 400 gr polpa di pelati
  • 200 gr mozzarella
  • Sale q.b.
  • Olio evo a piacere
  • Basilico fresco in abbondanza

Buon Appetito!

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