Pour the diced canned tomatoes into a bowl, season with salt and extra-virgin olive oil to taste. Mix and let rest at room temperature.
In a large bowl, mix the flour, sugar and salt.
Dissolve the yeast in lukewarm water in a small cup.
Make a well in the center of the flour, add the dissolved yeast and the water little by little while blending with a fork.
Knead the dough with your fists for about 15 minutes until smooth and homogeneous.
Form the dough into a ball and let it rise in a warm place for about two hours.
When the dough has doubled in volume, divide it into two portions.
Grease the baking trays with oil and spread half of the dough into each.
Spread the canned tomatoes over the pizza and sprinkle with Parmigiano reggiano, then bake at 200°C for 10 minutes.
Cut the mozzarella into pieces and add it to the pizzas, then bake again for another 8-10 minutes.
Serve hot; the cheese will be melty and it's delicious!
Make sure to use fresh, high-quality ingredients.
Italy, Campania
| Energy (kcal) | 147.34 |
| Carbohydrates (g) | 25.04 |
| of which Sugars (g) | 2.44 |
| Fat (g) | 2.49 |
| of which Saturates (g) | 1.12 |
| Protein (g) | 6.62 |
| Fiber (g) | 2.32 |
| Sale (g) | 0.18 |
