- Mutti Parmigiano Reggiano Pizza Sauce, 14 oz
- Caputo Italian Superfine "00" Red Farina Flour - by Antimo Caputo 2.2 lbs
- Antimo Caputo Active Dry Yeast Gluten free - 3.5 oz
- Nonna Marida Calabrian Artisan Herbs for Pizza 3.52 oz
๐ Classic Italian Pizza with Aromatic Herb Finish
๐งพ Ingredients
Using your products:
- Caputo โ00โ Flour (Chefโs Flour) โ 500g
- Caputo Lievito Secco โ 3g (about 1 tsp)
- Mutti Pizza Sauce (Fiorentina) โ as needed
- Nonna Marida Herbs for Pizza โ to taste
Additional basics:
- 325 ml warm water
- 10g salt
- 1 tbsp olive oil
๐ฅ Instructions
1. Make the Dough
- In a bowl, dissolve the yeast in warm water.
- Add flour gradually and mix until a dough forms.
- Add salt and knead for about 8โ10 minutes until smooth.
- Cover and let rise for 1.5โ2 hours (until doubled in size).
2. Shape the Pizza
- Preheat oven to 475ยฐF (245ยฐC).
- Roll or stretch the dough into a thin pizza base.
- Place on a baking tray or pizza stone.
3. Add Sauce & Herbs
- Spread a thin layer of the Mutti Fiorentina pizza sauce.
- Sprinkle generously with the Nonna Marida herb mix for that aromatic Italian flavor.
4. Bake
- Bake for 10โ12 minutes until crust is golden and crisp.
5. Finish
- Drizzle lightly with olive oil after baking.
- Optional: add fresh basil or mozzarella if you have it.
โจ What makes this special
- The Caputo โ00โ flour gives you that soft, airy, Neapolitan-style crust
- The Mutti sauce already has garlic & oreganoโrich and balanced
- The herb mix adds a rustic, homemade Italian aroma