PIZZA WITH PEPPERS

 PIZZA WITH PEPPERS

Preparation time: 30 minutes Rising time: 1 1/2 hours–5 1/2 hours

Cooking time: 8 minutes Difficulty: easy

4 Servings

FOR THE DOUGH

• 5 cups (650 g) all-purpose flour or Italian
• “00” flour, plus more as needed
• 3/4 tsp. (2 g) active dry yeast
• 1 1/2 cups plus 1 tsp. (375 ml)
• lukewarm water
• 1 tbsp. (18 g) salt

FOR THE TOPPING

1 1/3 lbs. (600 g) crushed tomatoes

1 lb. (500 g) fresh mozzarella, shredded

1 1/3 lbs. (600 g) green, red or yellow

bell peppers

1/2 bunch fresh basil leaves, chopped

Salt

Extra-virgin olive oil

Put the flour onto a clean work surface and make a well in the center. Dissolve the

yeast in the water, and gradually incorporate it into the flour until a loose dough

forms; add the salt. Knead the dough until smooth. Cover with lightly oiled plastic;

let rise until doubled in volume (from 1 to 4 hours, depending on the temperature).

Divide the dough into four portions, roll them into balls and let them rise again

until doubled in size (from 30 minutes to 1 hour, depending on the temperature).

Roast peppers at 390°F (200°C) until browned and tender, 15 to 20 minutes.

Transfer to a bowl, cover with plastic wrap and cool. Peel, core and seed peppers

and cut lengthwise into quarters. Season tomatoes salt and a drizzle of olive oil.

On a floured surface, flatten each dough ball, starting with your fingertips and

progressing to a rotary movement of your hands as the dough gets flatter and

wider, into a round about 8 inches in diameter.

Put the dough rounds on a baking sheet. Spread each with crushed tomato,

mozzarella and peppers. Bake at 480°F (250°C) for 8 minutes, or until the cheese

is bubbly and the crust is golden brown. Garnish with basil.