INGREDIENTS:
- 500 g organic soft wheat flour type 0
- 300 ml water
- 20 g organic dried sourdough yeast
- 10 g salt
- 2 tablespoons Extra virgin olive oil.
PROCEDURE
In a bowl, knead the flour for about 4-5 minutes with the lukewarm water (23-28 ºC), yeast and salt. Cover and leave to stand for about 10 minutes. Add the oil and continue to knead until you get a smooth and well-formed dough.
Rise until doubled. Form 3 balls of about 270 g and let rise again until doubled.
Spread in a round pan of about 30 cm previously greased, season with tomato and let rise again until doubling. Bring the oven to a temperature of 250 ºC static. When the dough has doubled, bake without other condiments for about 10 minutes. Remove from the oven, finish seasoning as desired and cook for another 5 minutes.
