D.O.P. Gold: Rossopomodoro's Verace Pizza
We recently spent a day in the kitchen with Rossopomodoro's master pizzaiolo Rosario Granieri, learning why our homemade pizza was only "pretty good." Try this recipe for one of his prized pies, Le...
Ingredients
- 13 1/2 ounces water
- 22 1/2 ounces 00 Caputo flour
- 2 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons sea salt
- 1 teaspoon dry yeast
- 1/2 pound good quality imported San Marzano tomatoes
- a generous sprinkle of sea salt
- 1/2 pound mozzarella di bufala
- fresh basil
- extra-virgin olive oil for drizzling
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