Fresh Water Recipe Flavors of Brazil
Pizza dough:
- 550g wheat flour
- 15g of fresh yeast (one tablet or 1 pack of 10g)
- 350ml Pilsen beer (1 can)
- 3 ml of olive oil
- 10g crystal sugar
- 5 g of salt
Preparation mode:
In a container, place the yeast, salt, sugar, olive oil, beer and stir. Lastly, add the wheat flour. Knead the dough until it comes away from your hands. After kneading the dough, make some medium balls and let them rest for 20 minutes. With the help of a roll, open the masses in rounded shape.
- pepperoni stuffing
- 150g pepperoni, thinly sliced
- 200g grated mozzarella cheese
- 50g finely grated parmesan
- 3 tablespoons of tomato sauce
Assembly
Spread the tomato sauce over the already opened pasta, place the mozzarella cheese and then the pepperoni slices in slices. Finish with the parmesan. Bake in a preheated oven at 180°C for approximately 30 minutes.
Mozzarella stuffing with bacon
- 3 tablespoons of tomato sauce
- 1 tomato cut into slices
- 200g grated mozzarella cheese
- 80g diced bacon
- 6 basil leaves
Assembly
Spread the tomato sauce over the already opened pasta, place the mozzarella cheese and then the diced bacon and tomato slices. Bake in a preheated oven at 180°C for approximately 30 minutes. Finish with the basil leaves.
- Yield: 2 pizzas of 6 pieces (Total of 12 servings)
- Preparation time: 1h40
- Degree of difficulty: easy
