POV: you're an Italian watching the World Cup

By GialloZafferano · 120 min

Ingredients

Instructions

1. Stir the yeast into the warm water and let it stand for 5 to 10 minutes.
2. In a bowl, combine the flour and salt, then add the yeast mixture and the olive oil.
3. Knead for about 10 minutes until the dough is smooth and elastic.
4. Let the dough rise in an oiled bowl for 1½ to 2 hours.
5. Divide the dough into 2 pieces and stretch each into a lightly oiled pan. Rest for 40 minutes.
6. Spread the crushed tomatoes over the dough, drizzle with olive oil, and bake at 430°F (220°C) for 10 minutes.
7. Scatter the mozzarella and oregano over the pizzas, bake 5 more minutes, then drizzle with extra virgin olive oil before serving.

Summarized from GialloZafferano's video. Watch it for the details.

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