Sunday's Pizza

Hello friends of this wonderful community!!

I’m sharing this post that I originally intended to submit for the "Recipe of the Day" contest, but I forgot to take a photo with the sign next to it, so I’ll definitely enter with another recipe. However, I still wanted to share with you a great passion of mine, which is making pizza on Sundays—a ritual that has become a tradition for me.

I had already prepared the dough the night before to allow for proper rising, thanks to the sourdough starter, the yeast I use for making bread and pizza. I buy it dry so that it lasts longer. You take 150 grams of all-purpose flour, add a bit of oil, yeast, and water to create the dough, which shouldn’t be too hard.

Roll it out evenly with a rolling pin, then add fresh tomatoes, salt, oregano, and from there, let your imagination run wild. You can add a lot of ingredients; I usually put vegetables like zucchini and eggplant, as I did this time, then cheese and onion, but don’t overdo it because overloading the pizza isn’t good.

After that, it goes in the oven at a temperature of at least 240 degrees Celsius—no less. You need to give it a quick blast of heat, for about 10 minutes, but halfway through cooking, I add the cured meat, in this case, bresaola. I add it halfway through because otherwise, the meat tends to dry out too much.

And then I serve it immediately, hot and ready to eat. Pizza is something I can’t live without, even though it would taste different with a wood-fired oven. I make it this way so I can make it whenever and wherever I want.

I hope you enjoyed the photos I shared. See you in the next post. See you soon, friends!!!