The tasty pizza, as I call it because it really has everything and more, is very versatile, delicious, and with little yeast, so maximally digestible. I now make pizza with re-milled durum wheat flour mixed with all-purpose flour, and I guarantee that the pizza is exceptional, try it to believe it.
Once you try this pizza, you won’t make any other recipes, believe me. You can top it as I did or simply make a margherita, and you’ll see the difference compared to the usual doughs you made until now.
Below, I leave you my perfect dough recipes to always make pizza in a different and tasty way, and then, as always, right after the photo, let’s find out how to prepare the tasty pizza
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 2 Tasty Pizzas
- 2 cups all-purpose flour (or type 1 flour)
- 2 cups re-milled durum wheat semolina
- 0.18 oz fresh yeast
- 1 1/4 cups water
- 1 tsp salt
- 1 tbsp extra virgin olive oil
- 7 oz mozzarella
- as needed capers
- as needed black olives
- as needed sun-dried tomatoes in oil
- as needed anchovies in oil
- as needed tomato sauce
Preparation of Tasty Pizza
To prepare the tasty pizza, start by preparing the dough in the morning for the evening so it rises with little yeast, otherwise, later, you’ll have pizza that tastes only of yeast.
If you prepare it the evening before and let it rise in the fridge overnight covered with plastic wrap, it will be even better and lighter.
Start by putting the sifted flours in a bowl, dissolve the fresh yeast in a little water, and pour it in along with the tablespoon of extra virgin olive oil.
First, mix with a fork, then slowly add more water and knead with your hands.
Finally, add the salt, turn the dough out onto the work surface, and work it for 10 minutes to blend well.
Wrap and stretch it with your hands, wrap again and stretch again until you have a smooth and homogeneous dough.
Form a nice ball and place it in a container greased with oil, cover with plastic wrap, and let rise in a warm place away from drafts until it doubles in size.
Once risen, take your dough, work it again with your hands, and divide it into two. Roll it out with a rolling pin, place it on oiled baking sheets, cover with seasoned tomato sauce as you like, and let it rise again for at least 1 hour.
Now your tasty pizza is ready to be baked. Preheat the oven to 392°F, cover the pizza bases with sliced olives, desalinated capers, anchovies cut into strips, some strips of sun-dried tomatoes, and mozzarella pieces to cover the entire surface.
If you like, you can also make a mix of cheeses; we really enjoy caciocavallo with the pizza, try it!!
Bake in a hot oven for 20 minutes on the lower part of the oven, check the browning underneath, and when the cheese is melted, you can also drizzle with a bit of extra virgin olive oil raw.
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Annatorte recommends
The less yeast you put in your dough, the lighter the pizza will be, and the longer it will take to rise, so I recommend making it the night before and putting it in the fridge overnight.
The next morning, take it out and let it rise at room temperature until it doubles again, and you’ll see how good it is.
Other recipes
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