Today Pizza!

Ingredients:

750g strong flour
About 260 cl of warm water
70 cl milk
20 g salt
70 g olive oil
25-30 g brewers yeast
a pinch of sugar

For the sauce:
tomato pulp
salt
mozzarella
basil

Mix all ingredients. Work the dough for several minutes. Put it in a plastic container grease, tall and narrow, which may contain at least 5 times the volume of the dough. Make a cross and leave leavening room for 2-3 hours. Prepare a ball and lay on a baking tray _ _ greased with vegetable oil. Leavening other 45 minutes. Gently squeeze the dough trying to give it the shape of the plate. Let them rest for 45 minutes . Spread the surface with chopped tomatoes seasoned with a pinch of sugar, salt and oil. Bake at 210 ° C x 15-20 minutes in the oven. Cut slices, sprinkle mozzarella cheese cut into small cubes and cook until it begin to color. Complete with a few leaves of basil.

Gianluca Belletti suggests a wine pairing:
– “Pizza … how many types of pizza are in the word? How do you find the right wine for it? It reminds me a friend from Naples who opened a pizzeria in Perugia, with an oven made from an old master baker with stone from Sorrento and using flour that comes from a mill so small that he has to go and get the flour with a rented van …However the wine for your pizza is Asprinio Aversa. In the province of Caserta, wine is made from vines coupled with poplar trees, (called Viti ad Alberata) . Harvesting is done like the ancient Romans did, climbing ladders up to 10-15 meters high, _ ( I get dizzy just thinking about it …) Light, acidic, and with scents of chlorophyll and apples, aromatic enough and with the right support bodied to balance the succulence of the dough and the fragrance of tomato, with a balanced acidity to play on the palate with that magnificent taste of buffalo mozzarella from Campania … “

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