Pugliese Pizza Recipe

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 3/4 cup (180ml) warm water 3/4 cup (180ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (250g) canned crushed tomatoes 1 cup (250g) canned crushed tomatoes
• 2 cups (200g) shredded mozzarella cheese 2 cups (200g) shredded mozzarella cheese
• 1/4 cup (40g) sliced black olives 1/4 cup (40g) sliced black olives
• 1/4 cup (40g) sliced green olives 1/4 cup (40g) sliced green olives
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 5g)
• Carbohydrates: 40g (Sugars: 2g)
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F). Punch down the dough and divide it into two equal portions.
6. 6.
   Roll out each portion into a thin circle and transfer it to a baking sheet lined with parchment paper.
7. 7.
   Spread half of the crushed tomatoes evenly over each pizza crust, leaving a small border around the edges.
8. 8.
   Sprinkle half of the shredded mozzarella cheese over the tomatoes, followed by the sliced black olives, green olives, and dried oregano.
9. 9.
   Bake the pizzas in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
10. 10.
    Remove the pizzas from the oven and garnish with fresh basil leaves. Slice and serve hot.

Treat your ingredients with care...

• Olive oil — Use extra virgin olive oil for the best flavor.
• Mozzarella cheese — Opt for fresh mozzarella if available, as it melts beautifully and adds a creamy texture to the pizza.
• Fresh basil leaves — Tear the basil leaves just before garnishing to release their aromatic oils.

Tips & Tricks

• For a crispier crust, preheat your baking sheet or pizza stone before placing the rolled-out dough on it.
• Experiment with different toppings such as thinly sliced red onions, roasted red peppers, or anchovies to customize your Pugliese Pizza.
• If you prefer a spicier kick, sprinkle some crushed red pepper flakes over the pizza before baking.
• To achieve a smoky flavor, consider grilling the pizza instead of baking it in the oven.
• Leftover Pugliese Pizza can be enjoyed the next day by reheating it in a preheated oven at 180°C (350°F) for about 10 minutes.

Serving advice

Serve the Pugliese Pizza hot, straight from the oven. Cut it into slices and enjoy it as a main course or as part of a delicious Italian feast. Pair it with a fresh green salad to balance the flavors.

Presentation advice

Present the Pugliese Pizza on a wooden cutting board or a pizza stone to showcase its rustic charm. Garnish it with a sprinkle of fresh basil leaves and a drizzle of extra virgin olive oil for an appetizing visual appeal.