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250 g / 2 cups flour
1 packet baker’s yeast
10 cl / 3 ½ oz olive oil
1 tbsp fresh rosemary
1 handful arugula
1 buffalo mozzarella
Slide the empty Basalt ceramic dish into the oven, preheated to 200°C/390°F, and allow it to heat while you prepare the pizza. Just like in a real pizza oven, you will obtain a perfectly crispy crust.
In a stand mixer, combine 250 g/2cups of flour, a packet of instant baker’s yeast, a pinch of salt, and 10 cl/3 ½ oz of olive oil. Add enough water so as to form a nice smooth ball, and allow the mixer
to mix for a solid 10 minutes.
Let the dough rest for 30 minutes in a warm place.
Incorporate a tablespoon of fresh rosemary as you roll out the dough and place it directly onto the dish while it is still inside the oven.
Bake until the sides of the dough become lightly brown (5 to 10 min).
Once out of the oven, cover the piping hot crust with the arugula, the mozzarella which has been coarsely torn into pieces, and thin slices of the Italian charcuterie of your choice. Generously sprinkle with good olive oil, and enjoy immediately.