Instructions for use:
Place the frozen dough in the appropriate boxes (40x60cm) and defrost for 6 hours at room temperature (18-20° C), suitably covered with the lid or with another cassette.
Once the time indicated has passed, place in refrigerator for 12 hours at a temperature of + 5° C.
Before use, remove from refrigerator 3 hours before, leaving them at room temperature.
Once defrosted, the dough is usable for the subsequent 3 days, stored at a temperature of + 5° C. To be consumed after cooking.
Ingredients for 4 pizza dough (4 servings):
– 600 g of (Lettieri)Foods peeled tomatoes
– (Lettieri)Foods extra virgin olive oil to taste
– Basil leaves to taste
– 400 g of mozzarella
– Salt to taste
Making of Pizza Margherita:
Roll out the dough with your hands, trying to get a pizza with a diameter of about 20 cm and being very careful not to let the air out. Then, season with tomatoes, mozzarella, basil leaves, a drizzle of extra virgin olive oil and salt. Place in a preheated oven at a temperature as high as possible until it is cooked (the ideal temperature for wood-burning oven: 400° C, the ideal temperature for oven: 350° C). The cooking time depends on the temperature: it can vary from 3 minutes in a professional pizza oven to 10 minutes in the regular oven. It is important to check and turn the pizza from time to time, to avoid that the parts in the proximity of the fire get burned.