Margherita pizza with fresh tomato and a potato-based dough | Romagnoli F.lli Spa
For the Week of Italian Cuisine across the World, we’re taking you back to one of the most symbolic dishes of our culinary traditions: margherita pizza.
Ingredients
- Durum wheat flour, 200 g
- 0-grade flour, 300 g
- White potatoes, 300 g
- Salt, ½ teaspoon
- Mozzarella, 400 g
- Basil, a couple of leaves
- Brewer’s yeast, 20 g
- Tomato pulp, 500 g
- Round tomatoes, 4
- Mineral water, as needed
- Extra-virgin olive oil, as needed
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