- 4 cups of flour
- ½ cup of extra virgin olive oil
- 2 yeast sachets
- 1 ½ cup of lukewarm water
- 2 t.s sugar
- 1 t.s salt
- 1 Barilla napoletana sauce
- 250 gr mozzarella di bufalla
- Extra virgin olive oil
We mix the yeast sachets with the sugar in a bowl, add ½ cup of lukewarm water and leave it for 5 minutes. We add the flour, salt, remaining water, ¼ cup of Olive and kneed well until the dough doesn’t stick in our hands (we add flour if needed).
We put the remaining olive oil, cover the bowl with a towel and leave it for one hour in a warm place. We kneed well again separate the dough in 2 pieces and cover the bowl again with the towel for 30 more minutes.
The wine is a Villa di Monte Chianti
Recipe and wine selection by Manolis Karazeris