Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape
Filling
How it's done
Dough
Mix the flour, salt and yeast in a bowl. Pour in the water, mix with a wooden spoon until the dough is smooth. Cover the dough and leave to rise for approx. 15 mins.
To stretch and fold
Ease four sides of the dough away from the edge of the bowl using a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover the dough and leave to rise again at room temperature for approx. 15 mins. Repeat this step two more times. Cover the dough and leave to rise again at room temperature for approx. 1 hr.
To shape
Place the dough on a lightly floured work surface, divide into 4 portions, shape each into a ball. Place the balls on a floured plate, dust with a little flour, cover and let rise for about 1 hr.
Place a ball of dough on a little flour and flatten it, then stretch it out from the middle until you have a circle of about 25 cm in diameter. Brush one half of the dough with oil, fold the other half over it to form a semicircle. Repeat these steps with the remainder of the dough. Transfer to a baking tray lined with baking paper.
To bake
Approx. 6 mins. per tray on the bottom shelf of an oven preheated to 300 °C (convection and grill, see note). Slide the tray into the centre of the oven and bake for a further 2 mins.
Filling
Carefully unfold the pizzas, fill with mozzarella, mortadella and lettuce. Drizzle with oil, season with salt.
| Note: | Not every oven can reach such high temperatures. If your oven doesn't have this setting, bake the dough on the lowest shelf of the oven preheated to 240 C for about 7 minutes per tray. Slide the tray into the centre of the oven and bake for a further 7 mins. The crust won't be quite so dark, but it will still taste delicious. |
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