PIZZA BY THE SLICE - HIGH AND SOFT

Identity Card of the Recipe

155 KCal Calories per serving

Ingrediants

For the leavening

20 g of Manitoba flour
200 ml of water
9 g of brewer's yeast
5 g of sugar

For the filling

300 g of tomato sauce
250 g of mozzarella
200 g of fresh ricotta
200 g of spinach
50 g of corn

For the main dough

5 tablespoons of extra virgin olive oil
15 g of salt
100 ml of water
500 g of Manitoba flour

Materials Needed

Bowls of various sizes
Scale weighs food
Transparent film
Baking paper
Baking tray
Sieve
Pastry board

Preparation

Prepare the leavening. In a bowl, dissolve the fresh brewer's yeast in warm water sweetened with a teaspoon of sugar. Once the yeast has dissolved, add a tablespoon of Manitoba flour and mix. Cover with a sheet of cling film and leave to rest in a warm environment for 30-40 minutes, until the leavening is swollen and soft.
In a bowl, combine a part of flour (about 400 g) and add the fine salt. In the center, pour 3 tablespoons of extra virgin olive oil and the leaven. Flush, add the lukewarm water and mix with a wooden spoon until you get a sticky dough. Pour the remaining flour on the work surface, add the dough and work everything with energy, greasing your hands with the remaining oil.

What should the dough be like?
To obtain an optimal result, it is recommended to work the mixture for a very long time, in order to favor the formation of gluten. The dough is ready to roll out when it is not sticky: otherwise, it is advisable to add more flour until the right consistency is reached.

Line a plate with baking paper.
With your hands, spread the dough on the pan, turning it several times and spreading it gently. To make it easier to spread it is advisable to grease your hands with a drop of oil. Do not use the rolling pin.
Once the dough has been rolled out over the entire surface of the pan, leave everything to rise for 3 hours in a warm environment: the ideal is to let the pizza rest in a warm oven (preheated to 180 ° C for 2 minutes, but turned off).
When the dough is soft and thick, proceed with the filling.
Preheat the oven to 200 ° C.
Distribute the tomato puree along the entire surface of the pizza. When the oven has reached the set temperature (200 ° C), cook the pizza base for 15 minutes.
Remove the pan from the oven and fill to taste with mozzarella, ricotta and spinach. Place in the oven again and bake for another 15 minutes at 180 ° C.

Did you know that
In this recipe we have recommended a light ricotta and spinach filling. In any case, it is possible to fill it with any other ingredient: ham, tuna, mushrooms, artichokes, anchovies, capers, etc.

Remove the pizza from the oven, cut it into pieces and serve.

Alice's comment - PersonalCooker

Whether it's square, rectangular or round, pizza by the slice remains my favorite! This recipe is a tradition in my family and is usually prepared by my mom, who taught me all the tricks. Good pizza!

Don't have yeast? You can make Irish Soda Pizza

Nutritional values and Health Comment on the recipe

The High and Soft Cut Pizza is a fairly caloric single dish. Bear in mind that the values shown alongside refer exclusively to raw ingredients, without evaluating the dehydration coefficient during cooking, which increases the energy density of the recipe.
The caloric intake is mainly provided by carbohydrates, followed by proteins and lipids; the breakdown of fatty acids is in favor of the saturated ones, cholesterol is low and fibers are present in medium quantities.
Moderate consumption is recommended, especially in case of overweight, type 2 diabetes mellitus and hypertriglyceridemia. Pizza by the slice is completely not recommended in the presence of lactose intolerance and celiac disease. The average portion is about 300g RAW (470kcal).