Red Pizza with Mozzarella with Bowl Dough, an alternative recipe to my bowl focaccia, topped with tomato sauce and fresh mozzarella, ideal for dinner, perfect for a picnic or snack.
With a soft and bubbly dough.
Compared to the previous version, for this recipe, I allowed a bit more rising time.
You will find times and methods with all the steps in the recipe.
Also try the stracchino focaccia without long rising.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 3 Hours 30 Minutes
- Preparation time: 10 Minutes
- Portions: rectangular mold 12 inches by 8 inches
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9.5 oz flour (medium strength)
- 1/3 cup water (lukewarm)
- 2/3 cup milk
- 1 tsp instant yeast
- 1 tsp fine salt
- 1 tbsp extra virgin olive oil (plus for the baking pan)
- 3/4 cup tomato sauce
- 1 tbsp extra virgin olive oil
- to taste fine salt
- 4 oz mozzarella (fresh)
Tools
- 1 Bowl
- 1 Spoon
- 1 Small bowl
- 1 Baking pan
Steps
To prepare the Red Pizza with Mozzarella with Bowl Dough, first dissolve the instant yeast in the lukewarm water.
Add it to the first 7 oz of flour in the bowl with the milk and the tablespoon of oil and start mixing, with the spoon, for a few moments.
Add the remaining flour, the salt and continue to mix, still with the spoon, until you get a soft but rather homogeneous mixture.
Cover.
Let it rise for at least 2 and a half hours in a place protected from light and air sources.
I put it in the oven with the light on.
Take the dough again and with the help of the spoon, fold it by bringing the sides of the dough to the center, starting from the bottom.
Cover and let rise for another 30 minutes.
Meanwhile, prepare the sauce by combining the tomato sauce, oil, and salt in a small bowl.
Mix and set aside.
Cut the mozzarella into cubes and let it drain.
Take the pizza and pour it with the spoon into the previously oiled baking pan base.
Spread it to the edges using hands that are always slightly oiled, cover and let rest for 15 minutes.
After this time, preheat the ventilated oven to 428°F.
Garnish the pizza with the tomato and mozzarella and as soon as the temperature is reached, put it in the oven.
Remove the pizza from the oven when the mozzarella is melted and slightly golden and let it cool slightly before cutting.
FAQ (Questions and Answers)
What can I substitute for milk?
With the same amount of water, but in this case, you can also add another tablespoon of extra virgin olive oil to achieve a slightly softer dough. In fact, the function of the milk is precisely to give additional softness as a final result.
