Pasta with anchovies and muddica atturrata

Pasta ca muddica atturrata or pasta with toasted breadcrumbs is a poor first course of Palermo and Sicilian cuisine, yes throughout the region this simple and tasty dish is prepared, although with some variations, without anchovies or with the addition of cheese or parsley... Everyone, according to their own local and family traditions, however the star of the dish is, is the muddica atturrata or toasted breadcrumb. A deeply satisfying but simple Sicilian pasta, rich with tomato, anchovies, and toasted breadcrumbs.

Ingredients

400 g spaghetti

2 cloves garlic

4 anchovies in oil

salt

chili pepper (or pepper)

extra virgin olive oil

For the muddica atturrata

300 g breadcrumbs

salt

extra virgin olive oil

Preparation

Heat a large non-stick frying pan, pour a drizzle of extra virgin olive oil, breadcrumbs and salt to taste. Stir with a wooden spoon, until the crumb is golden, remove from heat and leave to cool. Put the pot on the stove with plenty of water, as soon as it boils, dip the spaghetti and cook al dente. In the meantime, in a large pan, brown the two cloves of garlic, peeled and crushed, in extra virgin olive oil, as soon as they brown, remove them and add the anchovies, stir to melt them, arrange as desired with pepper or chili, add the pasta al dente and finish cooking, adding a tablespoon of pasta cooking water if necessary. Remove the pan from the heat, stir the pasta with the cold muddica. Arrange the pasta on the plates and finish with a sprinkling of muddica and an anchovy, enjoy!

  

Cold spelt salad

Today I want to offer you the cold spelt salad, a summer first course and a fresh alternative to the usual rice salad. It is very easy to prepare and also lends itself to a lunch on the beach or a picnic! Spelt is the oldest type of wheat cultivated, just think that the first spelt crops date back to the Neolithic. It is rich in fiber useful for our intestinal well-being, but not only: it helps lower cholesterol and is rich in minerals such as potassium, magnesium, iron and B vitamins. I can also guarantee you that it is delicious and its slightly crunchy texture makes it a very delicious cereal. Due to its many properties, spelt is a food that we should often include in our diet... Therefore, I recommend this very tasty spelt salad!

Spelt, cherry tomatoes, olives and pecorino cheese salad is a cold first course that on hot summer days is a valid alternative to the usual pasta. It doesn't take long to prepare it and you can also enjoy it the next day, proving to be an excellent idea for a healthy lunch break at the office.

Ingredients

120 g pearl spelt

10 cherry tomatoes

25 g rocket

70 g smoked scamorza cheese

3 tbsp green olives

3 tbsp sweet corn

salt to taste

extra virgin olive oil to taste

lemon juice to taste

Steps

Put a pot with plenty of salted water on the stove. In the meantime, rinse the spelt with the help of a sieve and, as soon as the water boils, dip it into the pot and cook it for 20 minutes. While the spelt is cooking, wash the arugula and shred it with a pair of kitchen scissors. Cut the smoked scamorza cheese into small cubes. Wash the cherry tomatoes, remove the stems and cut them into quarters. As soon as the spelt is ready, drain it very well and place it in a large salad bowl. Let it cool, then add the smoked scamorza cheese, cherry tomatoes, rocket, sweet corn, green olives, a drizzle of extra virgin olive oil and a few drops of lemon juice. Mix well and refrigerate for at least half an hour. Once it's cooled down, your chilled spelt salad is ready to be served!

 

Italian recipes to cheer on Italy 

Green, white, red: not everyone notices it but, if you think about it, the 3 colors of the Italian flag are also the 3 symbolic colors of the Mediterranean diet that has made Italy famous in the world. What better way then to cheer on the Italian national team by following its competitive exploits on television with a good plate of Italian cuisine?

The first thing to do is to arm yourself with the symbolic ingredients of the land such as basil, mozzarella, tomato to indulge yourself in the kitchen in the creation of appetizers, cold first courses, second courses and desserts to be enjoyed with all your family or closest friends in front of the TV.

From tricolor bread rolls to pesto pizza with plum tomatoes, from pasta alla crudaiola with zucchini to strawberries with basil and lemon ice cream. Enjoy your meal and... forza Italia!

Pasta alla crudaiola, a simple and cheap fresh first course. One of the summer dishes par excellence, pasta alla crudaiola is a very fresh dish to be enjoyed, ideal in periods of scorching heat. The recipe is very easy to prepare and at the same time ready in a few minutes, it is really suitable for everyone. The seasoning made up of raw ingredients allows you to avoid turning on the stove. This dish is in fact a kind of cold pasta salad of which there are different versions, each corresponding to personal tastes. The goodness of this dish depends largely on the marinating time and the quality of the products and the ricotta that will be used.

First of all, to obtain a top raw pasta, it is necessary to carefully select the ingredients to be used. Moving on to the actual preparation of this special recipe, start by washing the tomatoes and basil, finally cutting the tomatoes into small pieces. Put them all in a bowl seasoning with extra virgin olive oil, salt, garlic cut into small pieces. Mix properly. Finally, add some grated ricotta to this mixture and stir gently. Cover the bowl with plastic wrap and place it in the fridge for at least two hours. Prepare the pasta separately, draining it when it is still nice and al dente. Take the sauce left to rest in the fridge, remove the garlic and mix everything with the pasta. Let it rest for half an hour and your fresh first course will be ready to be enjoyed with a drizzle of oil, a few basil leaves and possibly another grated of seasoned ricotta. For those with a sweet tooth, it is advisable to add a good drizzle of raw spicy oil to the already seasoned pasta.

Olives loved by the Romans

It takes its name from Cerignola, an Apulian town. One of the various theories on its origin tells that it was born from the Roman “orchites” olives, which the troops of Rome used to carry on their long journeys. They went to Puglia and throwing the kernels on the ground at the end of a banquet, they gave life to the cultivation of Cerignola. It is an olive with a delicate taste and fleshy pulp, but the most striking thing is its size which makes it perhaps the largest olive in the world.

Bella di Cerignola Green Olives are one of the most popular varieties among table olives. Their appearance is very inviting in both size and color. With a savory, pulpy and crunchy flavor, they are mainly used with cheese appetizers, snacks or in the preparation of cocktails. Bright jade-green in color, these extra large olives are from the Apulia region of Italy (near the heel). The perfect appetizer or martini olive; their extra large size makes them very meaty with a mild, clean & fruity taste.

Bella di Cerignola Olives are firm and savory. They have a deeply satisfying umami taste, but a flavor mild enough even for those who claim not to be wild about olives. One taste of these olives and we’re sure they’ll be hooked. The firm meaty flesh separates easily from the pit, giving each bite a totally satisfying mouthfeel. That means that the people responsible for growing the olives are the same people responsible for putting them in jars, you can't get any better than that!

Tenuta Tignanello 'Solaia' 

The elegance and structure of an emblematic Tuscan wine;

With a first vintage produced in 1978, Solaia has become an emblematic wine of the legendary Maison Marchesi Antinori.

This great red wine is produced in the IGT Toscana appellation on the Tenuta Tignanello estate, beautifully located between Florence and Siena, in the heart of Tuscany in Italy. Solaia was born from a 20 hectare vineyard enjoying a superb southwest exposure located between 350 and 400 meters above sea level.

The Antinori family has been producing wine since 1385, when Giovanni di Piero Antinori joined “Arte Fiorentina”, the corporation of wine producers in the city of Florence. Throughout this period, which spans twenty-six generations, the family has always directed the work directly; it has taken courageous and sometimes innovative decisions, but always with the greatest respect for tradition and its terroir.

Today, it is the Marquis Piero Antinori who manages the company with the support of his three daughters, Albiera, Allegra and Alessia, directly involved in the work of the house. Tradition, passion and intuition are the three principles that have made the company of the Marquis Antinori one of the great names in Italian wine.

The sunniest part of the Tignanello's hillside is home to the Solaia vineyard. The very best grapes from the very best vineyard. All the rest is passion, the utmost care and research. These are the secrets of Solaia together with the finest Cabernet Sauvignon, Cabernet Franc and Sangiovese grapes from its namesake vineyard.

Tignanello and Solaia each have their own exclusive vinification and aging cellars. This approach enhances the unique qualities of each wine by allowing them to refine and perfect each and every detail. The vinification cellar was completely renovated between 2008 and 2009.

The Tignanello Cellar

Gentle arches form the vaulted ceilings in Tignanello's aging cellar, specifically designed for optimum aging in barriques. The wines, divided by varietal, are aged in French and Hungarian oak barrels that are either of first or second passage, before being blended to produce Tignanello.

The Solaia Cellar

A traditional cross-vaulted stone ceiling towers over Solaia's ancient cellar. The Villa's original edifice and the historical cellars date back to the sixteenth century and protect new French oak barriques that will eventually be used for aging Solaia.

The Tuscan Antinori family has been making wine for more than six ages. They are one of the largest wine companies in Italy and their innovations played a major role in the “Super-Tuscan” revolution of the 1970s. Solaia is a 20 hectare vineyard with a southwestern exposure located at an altitude between 350-400 meters above sea level and with a stony soil of hard limestone and flaky calcareous clay rock. The vineyard is located at the Tignanello estate.

Grape varieties: 70% Cabernet Sauvignon, 20% Sangiovese, 10% Cabernet Franc, Gambero Rosso 3 Glasses, Robert Parker 97+ Points, James Suckling 97 Points, Falstaff 97 Points. 

My tasting notes

In the glass an intense dark ruby red color. On the medium+ nose delicate aromas of ripe dark cherries, plums and coffee with hints of tobacco, chocolate and mint. On the palate dry, medium+ bodied with medium+ acidity and medium ripe tannins. Very balanced, complex with nice freshness. Flavors of ripe dark fruit, balsamic, cedar, chocolate and vanilla. Excellent persistent finish. Top!

CARPACCIO OF RAW AND MARINATED ZUCCHINI 

Without cooking the zucchini, raw zucchini carpaccio, a very easy appetizer based on marinated zucchini perfect to serve in a multi-course lunch or dinner. Also ideal as a side dish to accompany summer meat and fish main courses, fresh and tasty. It involves slicing the zucchini thinly and seasoning them with an emulsion of olive oil and lemon, flavored with chopped aromatic herbs: the emulsion, in particular the presence of lemon, will "cook" the zucchini marinating them and making them tasty. As an alternative to lemon, white wine vinegar can also be used: more intense and decisive flavor. For aromatic herbs you can really indulge yourself: parsley, basil, thyme, marjoram, chives and fresh mint. Chop finely and add to the emulsion. It only takes a few hours to bring to the table lemon-marinated zucchini like carpaccio: also excellent in a sandwich, as an alternative to grilled zucchini.

Ingredients

2 long zucchini

1 clove Garlic

Herbs

Olive oil

1 lemon

Preparation

Wash the zucchini, trim them and slice them lengthwise with a mandolin. You will have to obtain very thin slices. Chop the herbs. Press the lemon and remove the seeds. Add olive oil and lemon juice and emulsify them. Add the chopped herbs and salt, if you prefer. Place a couple of layers of zucchini in a baking dish and sprinkle with the emulsion. Proceed with the other zucchini until you have finished them, alternating a few slices of garlic. Cover them with a sheet of plastic wrap and marinate them in the refrigerator or at room temperature for at least a couple of hours. Even better if the marinade is at least overnight so as to flavor the zucchini in the best way. You can keep the zucchini carpaccio for 3 days, adding any olive oil if it has dried.

Bacon Guacamole Grilled Cheese Sandwich

Bacon Guacamole grilled cheese sandwich might just be the Mexican recipe you're looking for. This recipe makes 1 serving with 986 calories, 36g of protein, and 56g of fat each. For $3.27 per serving, this recipe covers 28% of your daily vitamin and mineral needs. 427515 people have made this recipe and would do it again. From preparation to the dish, this recipe takes about 15 minutes. A mixture of bacon, butter, guacamole, and a handful of other ingredients are all you need to make this recipe so tasty. 

Ingredients You'll Need

6 cups lime-flavored tortilla chips, broken into small pieces

1/4 pound morel mushrooms

1 Strip Bacon, Cut Into Small Lards

Guacamole at room temperature

Instruction

Cook the bacon until crispy and set aside on paper towels to drain. Butter one side of each slice of bread, sprinkle half of the cheese on the unbuttoned side of a slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up. Grill over medium heat until golden brown and the cheese is melted, about 2-3 minutes per side.

 

Eggplant rolls

The eggplant season is just around the corner... Are you ready to take advantage of the many properties of this vegetable, as nutritious as it is versatile? After having served them in layers, stuffed, or in the form of meatballs or pizzas, now I could not fail to roll them: here are the eggplant rolls! In this recipe, the eggplant rolls are stuffed with a classic prosciutto and cheese filling, a delicious heart that is already a whole program... Topped with a delicious tomato sauce and baked in the oven, they will be irresistible. A simple and quick dish to make, tasty and delicious to serve as an appetizer or as a rich side dish. In both cases, I advise you to abound with the portions of the eggplant rolls: because no one will be able to resist these tempting rolls to be eaten in one bite! If you have vegetarian guests, don't change the menu but delight them with a delicious alternative.

INGREDIENTS

Egg plant 650 g

Cooked prosciutto 225 g

Tomato puree 400 g

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

Provolone 225 g

Garlic 1 segment

Basil to taste

PREPARATION

To prepare the eggplant rolls, first wash and dry the eggplant, then remove the stem and cut them lengthwise with a mandolin so as to obtain 15 slices about 1 cm thick. Place the eggplant slices on a baking tray lined with parchment paper, oil and season with salt and pepper. Now cook in a preheated convection oven at 210 C degrees for 10 minutes. In the meantime, prepare the tomato sauce. In a saucepan, pour a drizzle of oil and a clove of garlic. Pour in the tomato puree, season with salt and basil, bring to a boil, lower the temperature and cook for about 20 minutes. Once the eggplants are cooked, start stuffing them with cheese and cooked ham. Roll them up to get the rolls. Set the rolls aside. In a baking dish, pour 2-3 tablespoons of tomato sauce, place the eggplant rolls on top next to each other. Cover the eggplant with the rest of the sauce. Bake for 20 minutes in a preheated oven in static mode at 200°C. Once cooked, serve the eggplant rolls hot and stringy.

PRESERVATION

Eggplant rolls can be stored in the refrigerator for 2 days in an airtight container. You can freeze them after cooking.

 

Fried Pizzelle

Round, fried and inviting just by looking at them... Fried pizzelle will be tempting for everyone! Also known as Montanare, they are fragrant discs of pizza dough and are part of the culinary tradition of Campania.

INGREDIENTS

Flour 700 g

Water at room temperature 500 Ml

Fresh brewer's yeast 4 g

Salt up to 20 g

TO SEASON THE PIZZELLE

San Marzano peeled tomatoes 720 g

Basil 25 leaves

Oregano to taste

Fine salt to taste

Garlic 1 segment

Extra virgin olive oil to taste

Grana Padano to be grated 70 g

FOR FRYING

Peanut oil to taste 

PREPARATION

To prepare the fried pizzelle, start making the dough, first pour a little of the indicated amount of water (at room temperature) into a small jug. Add the crumbled fresh brewer's yeast and stir with a teaspoon until it dissolves completely. Let the yeast rest and in the meantime place about 30% of the flour on one side of the cupboard. The sideboard is a wooden container, which can withstand the temperature of the dough well and allows it not to stick to the edges. If you don't have one, you can use a wooden container or a glass bowl. Then pour the water into the other half of the cupboard, avoiding pouring it directly over the flour. Then add the salt to the water and dissolve it, stirring gently with your hands. As soon as you don't feel any grains anymore, start mixing the flour as well. Pour in a little more flour and gradually with your hands, making a rotating movement, mix it with the water. When you have added about 50% of the flour, add the previously dissolved yeast to the dough. Continue by adding a little more flour and continue to knead until you have incorporated it all: making the dough by hand allows you to better adjust the consistency of the dough and understand if you need to add a little more flour. At this point, continue to knead the dough inside the cupboard, or bowl, for 10-15 minutes until it is smooth and homogeneous. Then let the dough rise inside the cupboard and gently cover it in contact with a clean, slightly damp cloth. Let it rise in a place away from drafts or hot-cold temperature changes. Let it rest for at least 4 hours at room temperature, away from drafts. After this time, take the dough and transfer it, using a tarot, to a lightly floured surface. Still using the tarot, divide it into portions of 50 g each. With these doses, you'll get about 25 servings. With the help of a little flour, give each portion folds to form a ball, placing the flaps underneath and gradually place them on a lightly floured tray (the part of the flaps taken up and brought back to the center with the folds will come into contact with the base). Cover with a dry towel this time and let it rest for at least another 2 hours, always in a place away from drafts. In the meantime, take care of the sauce; Transfer the San Marzano tomatoes to a glass bowl and shred them with your hands; Alternatively, you can use a fork. Then pour a drizzle of oil into a pan, add a previously crushed clove of garlic and let it fry until golden brown; then delete it. Then add the tomato to the pan and season with salt; Then add the oregano and let it simmer for at least half an hour, turning it often, until it has shrunk. After 2 hours of leavening of the balls, put a large pan with peanut oil on the stove to bring to a maximum temperature of 180°C (check with a kitchen thermometer). Using a tarot card, help yourself to detach one portion at a time from the tray and transfer it to a lightly floured work surface. Using your fingertips, roll out your first pizza, spreading it gently. Then, using the tip of the tarot, lightly prick the dough; In this way, it will not swell too much during cooking. As soon as the oil has reached the indicated temperature, dip the pizzella, squeezing it in the middle with a spoon, in order to prevent it from swelling excessively and to create a central cavity that, once the pizzella is cooked, will collect to contain the sauce. When it is golden brown, drain the pizzella with a sciumarola and place it on a sheet of frying paper. Continue to cook the others as well. As soon as they are cooked, you can season them: pour a tablespoon of tomato sauce into the cavity of each pizzella then a little grated cheese. Finish with fresh basil leaves and serve your pizzelle still warm!

PRESERVATION

I recommend eating fried pizzelle while still hot. Alternatively, you can store the dough in the refrigerator for up to a day, or freeze it before the second rising.

 

Pizza dough 

Soft with a swollen crust or crust (as they call it in Naples). Low and crispy, high and soft: pizza has many faces, today I show you the most classic, common and perfect one to make at home in a few hours. The pizza dough that I propose, in fact, rises for about 6 hours: you can then organize yourself to prepare it on the day and enjoy it in the evening with the toppings you prefer. A simple basic recipe for a homemade pizza that is prepared with a few ingredients and then garnished as you see fit, perhaps even giving it an unusual shape, such as our soft pizza donut. Are you ready to get your hands in the dough? Today we discover all the secrets to prepare pizza dough, which is also perfect for preparing a delicious rustic pizza!

INGREDIENTS

Flour 200 g

Flour 00 300 g

Water at room temperature 300 ml

Salt up to 10 g

Fresh brewer's yeast 4 g

PREPARATION

To prepare the pizza dough we have chosen to knead everything by hand, but if you prefer to use the mixer you can follow the same procedure, using the hook at medium-low speed. First, pour the two flours into a bowl, crumble the yeast inside and pour in a little of the amount of water. The ideal water temperature is 25°C. Stir with a wooden spoon and slowly add the water. Always keep stirring and when you have added about half of the water you can also add the salt.

Then add the remaining water, always slowly, until you get a homogeneous mixture; Help yourself with your hands to work it better. Finally, transfer the dough to the work surface and knead it with your hands until it is smooth and homogeneous. Once you have a nice smooth dough, let it rest on the work surface for about ten minutes, covering it with the bowl. Once rested, give it a small fold: imagine that the sphere is divided into 4 parts, take the end of each, pull it gently and fold it towards the center. Then fold the dough. Turn it over, give it the shape of a sphere. Transfer the dough into a bowl, cover with plastic wrap and let it rise. For convenience, you can put the bowl in the oven with the light on, so the inside will reach a temperature of 26-28°C, ideal for leavening; Alternatively, you can also keep the basin in a warm place. The times are approximate because each dough, temperature and weather conditions affect the leavening: on average, the dough should take 6 hours to double in volume. After the leavening time, the dough will be nice and puffy, then transfer it to the work surface and divide it with a tarot into 3 pieces of 265 g. If you need it, you can lightly flour the work surface. Now take each portion and as before lift a flap of dough and bring it inwards. Then do the same thing for the other 3 flaps of dough. Then stretch the dough by folding it on itself and proceed with the your hands means turning it with your hands on the work surface, bringing it towards you and then moving it away repeatedly until you get a smooth and regular ball. Gradually transfer the loaves to a previously greased pizza box, cover with the lid and let them sit for another 30 minutes, before you can roll out the pizza dough and season it to your liking! 

PRESERVATION

Once the dough has risen, it must be cooked. If you prefer to store it, you can reduce the amount of yeast, cover the bowl with plastic wrap and let it mature in the refrigerator for 8-12 hours. After the time has elapsed, simply let the dough acclimatize and then continue as per the recipe. Once the pizza dough has risen, it can also be frozen, better if already divided into portions, and stored in a freezer bag. Then simply let your portion thaw at room temperature and continue as per the recipe. If you prefer, you can also freeze the semi-cooked pizza: just make it half cooked, let it cool and finally freeze it by wrapping it in plastic wrap; Then just cook it, still frozen, at a slightly lower temperature.

Naples is a thousand colors, yes but a thousand colors of pizza! Although asking around they will tell you that the original is only one, the pizza Margherita with stringy mozzarella, and there are no other types of toppings. Every self-respecting pizza maker has his own recipe and jealously guards it, but I have created my own and I have chosen to share it with you.

INGREDIENTS

Tomato puree 300 g

Mozzarella 200 g

Basil to taste

Extra virgin olive oil to taste

PREPARATION

With your fingertips, squeeze the dough in the center. Continue in this way, making a rotating movement in order to spread the dough. Never squeeze the edges, and continue until you get a disc with a diameter of 28 cm. Transfer the dough to the peel, taking care not to spoil it. Now, with the help of a spoon, spread the tomato puree on the pizza, leaving the edge free. Bake, gently sliding the pizza over the baking stone and let it cook for about 6 minutes. In the meantime, cut the mozzarella into sticks or fray it with your hands. You can squeeze it gently so that it doesn't release too much water during cooking. After 6 minutes, still using the peel, take the pizza out of the oven. Place the mozzarella sticks on top and bake for another 6 minutes or so. When the pizza is golden brown, take it out of the oven, add the basil leaves and if you like, a drizzle of oil and serve. Cook the other two pizzas in the same way and enjoy your simple pizza Margherita piping hot!

How do you make pizza at home like in a pizzeria?

We are Italians and, from north to south, everyone likes pizza. During the lockdown period, we all tried our hand at preparing pizza and then? Is it more comfortable to go and eat it in a pizzeria or were your results not satisfactory?

Yes, it seems like a simple preparation but there are some fundamental steps for the success of a good pizza. But don't worry, I have prepared this article in collaboration with an expert pizza maker, so you just need to follow directions and steps, use healthy and genuine ingredients, starting with stone-ground flour and... You will look forward to inviting friends and family to your home to let them enjoy your pizza like in a pizzeria.

We, at home, are always in a hurry, we would like to have the dough ready in a moment and only more to roll out in the pan, and then the oven... the one at home reaches a maximum temperature of 250°C while in the pizzeria, in the wood-fired or electric oven, the temperatures are much higher and cooking times halved...

INGREDIENTS

  

400 g soft wheat flour Pizza

100 g durum wheat flour

350 ml water

1.5 g Natural brewer's yeast

10 g salt

extra virgin olive oil

GUIDELINES

 

DOUGH PREPARATION

In a large bowl, combine the flours and mix well with your hands, so as to oxygenate them, add dry brewer's yeast and mix everything well again. Gradually add the water (it should have a temperature that is neither too cold nor too hot, lukewarm, approximately around 20°) and knead with your hands always inside the bowl. Continue to add water and close the dough, always kneading inside the bowl, keeping aside 10% to be used later. Transfer the dough to a work surface, slowly take in the remaining water, a little at a time, kneading by hand for a few minutes (lightly flour the work surface if necessary). The movement to be made to knead is always the same: take the dough with both hands, lift it from the surface, place the dough "feet and then head" or the two ends of the dough, then take again with both hands in the opposite direction and proceed in the same way. Add a dash of extra virgin olive oil and let it absorb. 

RESTING THE DOUGH

Let the dough rest on the work surface, covered with the previously used bowl or a kitchen towel, for at least 30 minutes. 

CONCLUSION OF THE DOUGH

Remove the bowl or tea towel. Add the salt slowly to prevent lumps of salt from forming, and always knead in the same motion. The salt "pulls" the water out of the dough, in fact if you touch the dough it is moist, this moisture is good, it goes to make the gelatinization of the mass, which then gives the caramelization of the sugars. The mass is done, it has taken consistency and shape.

RISE

Transfer the dough to a container (the one in which we kneaded previously can also work), cover with a cloth or cling film and let rise at room temperature for at least 6-7 hours.

DIVIDING THE DOUGH

Transfer the dough to a lightly floured work surface and divide into masses, of the same or different weight depending on the size of the baking trays you have available. With this dose you will have to obtain a classic rectangular baking pan or two round pans of about 30 cm. Knead the masses with the same procedure for a few minutes. Once the "balls" have been formed, let them rest covered with a cloth for another 30 minutes on the work surface. (If you don't plan to use all the masses you can put some of them in the refrigerator, in a closed container, for up to 2 days.)

ROLLING OUT THE DOUGH

Generously flour the work surface with durum wheat flour (this flour is more grainy and makes it much easier to roll out the dough), take the dough and spread it with your hands; with your fingers press on the entire edge of the dough. Always with your hands, and never with a rolling pin, spread the dough slowly by rotating it slightly to facilitate the procedure. Grease the pan with a dash of oil (very little oil is needed). Take the dough on one side, place it on the palm of your hand, take the other end of the dough and place it on your forearm, in this way it will be easy to support it and position yourself on top of the pan because the dough is well supported: place the dough on the pan and spread again until it is completely covered, with one hand hold the dough and with the other stretch with gentle movements. Lightly grease the surface of the pasta with extra virgin olive oil (not too much because otherwise it will burn during cooking) including the edges.

COOKING

Preheat the oven to the maximum temperature (usually the oven at home reaches 250°C) and in the meantime let the dough rest in the pan. Pizza, in a pizzeria where the oven reaches much higher temperatures, cooks in just a few minutes and therefore the pizza maker seasoned it with all the necessary ingredients; At home, on the other hand, cooking times are longer and it is necessary to season in several times. To obtain the classic red pizza it is necessary to cover the dough with tomato puree (without oregano because otherwise it burns during cooking), to obtain the white pizza we do not add anything but bake it like this, with only a drizzle of oil on the surface. BAKE ON THE BOTTOM OF THE OVEN (or on the lowest shelf) FOR 10-15 MINUTES, after 10 minutes it is necessary to check because the cooking depends a lot on the oven and the thickness of the dough. BUBBLES FORM, THE PASTE GROWS AND TAKES ON COLOR. REMOVE FROM THE OVEN AND SEASON with cheeses, vegetables, cherry tomatoes and anything you can think of and have available according to your taste. BAKE AGAIN IN THE TOP OF THE OVEN FOR ANOTHER 5 MINUTES until the toppings are cooked. Remove from the oven, add the oregano and serve.