Ricette

Ingredients

1 package sourdough yeast pizza dough by Gastronomia Piccinini
10 ounces (300 gr.) stracchino cheese

Products used

Pasta per pizza con lievito madre

1. Get the dough out of its bag, leave it at room temperature for at least one hour.
2. Spread out half of the dough in two 12-inch trays. Let it rest for 30 minutes, covered with a cloth.
3. Lay stracchino pieces evenly on the dough, cover it with another thin dough disk, puncture the surface all over with a fork.
4. Bake in preheated oven at 420 F for 20 minutes.
5. Let it cool for 5 minutes then cut it into slices and serve.

Drink with it some fresh white wine from Liguria.