Time: 15 minuti più riposo
Difficulty: Facile

Fancy pizza? A recipe to prepare a soft and tasty dough, enriched with genuine flavors such as cherry tomatoes and oregano.

The latter is an ingredient rich in phenols that stimulate digestion, in fact, It promotes the secretion of gastric juices, so it is used as a decoction and infusion.

Ownership  

Oregano also has antispasmodic, antiseptic, vermifuge, calming, analgesic and expectorant properties.

Among the many uses there is also to remove ants in a natural way, while practicing gargles based on water and oregano, boiled for a few minutes and then filtered, relieves sore throats.

From the nutritional point of view, it contains mineral salts such as calcium, potassium, sodium, phosphorus, iron, magnesium, then the vitamins of group A, B, C, D, E and K.

Historical background
Typically Mediterranean, it was already known and used by Egyptians and Greeks. For the latter he carried with him a particular meaning of peace and happiness. The bride and groom were adorned on their wedding day. It blooms throughout the summer, and the flowers form small fragrant spikes from pink to purple. They were once used to dye wool.
Notes
Care must be taken because essential oil is irritating to the skin and mucous membranes.  For this reason those suffering from dermatitis and erythema would do well not to take it, as well as those suffering from gastritis and ulcer.

Ingredients for 2 kg of dough

1 kg Special Bread and Pizza Molino dalla Giovanna
36 g fresh yeast
10 g sugar
10 g wine vinegar
790 g water
60 g extra virgin olive oil
10 g of salt
Rice and corn flour for dusting
For seasoning
300 g cherry tomatoes
8 g extra virgin olive oil
8 g salt to taste
3 g oregano

Time: 15 minutes plus rest
Difficulty: Medium

Proceeding
Pour the flour in a large bowl or in a mixer, dissolve the sugar and yeast in water and pour over the flours. Knead until it is completely incorporated, then add the oil, vinegar and salt and mix well, bringing the dough to a homogeneous and compact appearance.
Cover a baking sheet with parchment paper and pour the dough spreading it with oily hands, until it covers the entire surface. Let the dough rise for about 2 hours.
Season, at this point, the base of the leavened pizza with the red tomatoes cut in half, pressing lightly to crush them into the dough. Sprinkle with plenty of oregano, oil and salt, then put to bake in a hot oven possibly heat-refractory at 250 ºC for about 20 minutes.
At the end of cooking, remove from the oven and allow to cool on a wire rack.