Pizza Margarita

Ingredients:
500 g. Flour
30 g. Brewer's yeast
2 tablespoons extra virgin olive oil
Salt
For the Filling
400 g. Tomato pulp
150 g. Mozzarella
Basil leaves
4 tablespoons extra virgin olive oil
Salt
Pepper


Development of Pizza Margarita:
Step 1: The diluted yeast in a bowl with 2 tablespoons of warm water and 2 tablespoons of flour. Knead, cover and let stand in a warm place. When it has doubled in volume, sifting the flour onto a pastry board, making a volcano shaped mound. Thrown into the center of sourdough, a pinch of salt and 2 tablespoons oil gradually working the dough and adding warm water until dough is consistency.
Step 2: The work the dough vigorously, then pour into a floured bowl. Cover and let stand in a warm place until double in volume. The dough is placed back on the table, and work is hitting several times to deflate. It is divided into four parts and is stretched thin circles, which are arranged in a greased baking tray.
Step 3: The tomato pulp is divided between the pizzas and seasoned with a little oil, a pinch of salt and a pinch of pepper. The pizzas are passed through a preheated oven at 230 º C. After 15 min., Are removed from the oven, you pour over the diced mozzarella and basil, and taken to the oven another 10 min. Serve hot, fresh from the oven.

By Antonio Abellán & Francisco Lorencio