Time: 2 ore e 26 minuti
Difficulty: Facile

Ingredients for about 1 kg of dough
500 g of bread mix Nutrifree
385 g of water
8 g of fresh yeast
5 g of granulated sugar
30 g extra virgin olive oil
12 g of fine salt
For the seasoning
250 granular tomato pulp
400 g mozzarella for pizza allowed
Extra virgin olive oil
salt up

Setting up Bread Machine 
Programme 18
Gilding /
Forma /
Duration 2 hours and 27 minutes

Procedure

Insert the water, sugar and crumbled yeast into the PAGNOTTA container, select the 18 program and press START. After about one minute add the mix and allow to incorporate for 3 or 4 minutes, then add the oil and salt as the last ingredient when all the others are well incorporated. The dough lasts a total of 27 minutes: about halfway through check its consistency, which must be quite spongy.

Finished the dough begin 3 stages of rising of 40 minutes 1. After 2 hours and 27 minutes, at the end of the program, remove the container and pour the dough onto a lightly floured pastry board.

After this time, divide the dough into 3-4 parts of about 220 g 1 and let it rise until it has doubled its volume.

Chop the mozzarella and place it in a bowl; season the tomato in a bowl and season with oil and salt, stirring well with a spoon

Heat the wood-burning oven and bring it to 350°

Then fill the pizzas with tomato and mozzarella and bake in the oven for 6 minutes.