Procedure for the dough
Place the flour in a heap, add the yeast dissolved in warm water, add the flour, salt, and knead. Let it rest for about 30 minutes and divide into parts of the desired weight and shape. Let it rise at 28 ° C for about an hour.

For the Margherita pizza filling
Pour the tomato into a bowl, add the salt, oil, oregano, basil, and mix. Dice the Pecorino Toscano DOP. Roll out the pizza dough, season with the tomato and Pecorino Toscano DOP. Bake at 200 ° C.


For the dough

“0” flour g 1000

Water ml 600

Brewers’ yeast g 30

Salt g 20

The seasoning

Peeled tomatoes g 800

Basil leaves to taste

Oregano to taste

Ripened Pecorino Toscano PDO g 600