Ingredients
- 500g of 00 flour : ideal for obtaining a soft and light consistency.
- 250 ml of warm water : facilitates the activation of the yeast.
- 25g of fresh brewer’s yeast (or 7g of dry yeast): for optimal leavening.
- 1 teaspoon sugar : helps activate the yeast.
- 10g of salt : enhances the flavours of the dough.
- 3 tablespoons of extra virgin olive oil : adds softness and flavor.
For the classic filling:
- 200g mozzarella : make sure it is well drained and cut into cubes to avoid excess liquid.
- 200g peeled tomatoes (or tomato puree): for an authentic taste.
- Salt and pepper to taste : to season the filling.
- Fresh basil (optional): adds freshness and aroma.
- Oil for frying (plenty): preferably seed oil, for light frying.
Instructions
- Flour : using a quality 00 flour guarantees an elastic and soft dough.
- Mozzarella : To prevent the filling from releasing too much moisture during cooking, it is essential that the mozzarella is very dry.
- Filling variations : In addition to the classic version, you can experiment with ingredients such as cooked ham, mushrooms, ricotta and spinach, or even sweet options for a creative touch.
