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SALADS VEGAN BOWL CHOPPED Cucumber, arugula, broccoli, Kale, butterhead lettuce, carrot, avocado, radish, Granny Smith cashews, honey-ginger vinaigrette and cilantro vinaigrette ICEBERG MARINATED MOZZARELLA Iceberg lettuce, blue cheese, bacon, Confit tomatoes, artichoke chives and sun-dried cherry tomato vinaigrette, Parmesan shavings, arugula and crushed red pepper CAESAR Lettuce hearts, croutons, Parmesan STARTERS BAKED BRIE BEEF TARTAR Peach jam, toasted pine nuts, Red onion, sun-dried tomatoes, balsamic reduction and pistachios Parmesan and croutons SALMON CARPACCIO MEATBALLS Avocado purée, key lime vinaigrette, In a rich rustic tomato sauce and dill, fennel and fried garlic herbed focaccia CALZONE MOZZARELLA AND BASIL PEPPERONI SPINACH AND RICOTTA SPICY SALAMI AND CHEESE CHORIZO GLUTEN FREE Palace Resorts is proud to offer menu items with gluten free ingredients. However, our kitchens are not gluten free environment, so we can not assure you that our restaurant environment or any menu item will be 100% free of gluten. If you are celiac please contact the restaurant manager. Our food is prepared under strict hygienic conditions and norms, however, consuming raw or undercooked products is at your own risk. This food contains nuts or seeds that can cause allergies. Vegetarian Vegan Hot LBLC - 01 NEAPOLITAN PIZZA MARGHERITA Tomato, basil and fresh mozzarella ARTICHOKE Fresh mozarella, baby spinach and rosemary oil CHEESE Tomato sauce and a delicate cheese blend DIAVOLA Fresh mozzarella, spiced salami, chorizo and habanero CHICKEN Fresh mozzarella, bell peppers, onion and pesto FLAT IRON Fresh mozzarella, scallion and chimichurri SPANISH HAM Fresh mozzarella and arugula PORK SAUSAGE Arrabbiata sauce, fresh mozzarella, pickled onion, jalapeño and celery leaves CARBONARA Bacon, sour cream, fried egg, arugula and crushed red pepper SHRIMP Cheese assortment, garlicky shrimp, pineapple, chipotle mayonnaise and cilantro All our pizzas are daily made with fresh home made dough and baked in our wood-oven DESSERTS BOMBOLONI GELATTO Fried Italian donuts stuffed with Made with seasonal fruit dulce de leche, chocolate and Ask for our vegan options custard cream COBBLER Apple and custard cream LBLC - 01.

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The History of Pizza
LOILTl20o7 10:27 AM History of Pizza by Lucy Gordan rEPlC'U REAN-'f RAV ELER.com Home EO.CUTCANTAStiNqROOM CONINECTION Eoicurean Traveler THE PIZZA Discussion text @ 2oo7 by Lucy Gordan BesggIslEs Contact !15 Naples,May t,2OO7 Site Mao !L__- r:-L^_ ;--^ri-larrr aama ra ThinkItaliancuisineandthreedishesimmediate|ycometo'"';-;. Media Kil ::;;;-*'-i^-.t^ anA nizza vct none of them :l 'h la .s{!Ee\r-h. BavAreawinewriters ffiffi:illH,,r'."fiffiur"*"',":*,",*:*ll, il Links bornmore than 3,000 years ago in ancientEgypt, !l .q[f LSf*Aa*{gl*-' etymologists believe the term "pizza" is derived from an gtr+Jiilr"T'-T,.T]#,J,.::f,:#l;tl.;",''ilh*"fii^"il':ffiil --rE*- ,rt) fz'e\ PizzaOvens & Preo pluck.',This word appearsfor the first time in a Neapolitan Tables dialect- "picea" or'"pizl" - as earlyas the year 997 AD" ffi=.srf:tl";,*" i5*:ili,fnl ;*iir*m"n[*;{ rft:'-" il $'ffi $ Now! r www.EquipmentsupplyCo.compizza, made with flour, yeast, Salt, and water, has obviOus I pita.and analogiesin Greek, Turkish, and Middle Eastern i Brickpizza ovens lu:,,:"-9',o1:-1.f::l::::1:^r'I"^I::::T.:!:::.?:::3"'.'iis.definitelythe singlefood most firmly associated sourcesfor qualitybrick but it pizzaovensatbestwithlta|yandinparticularwithNap|es'Thefirst prices.order now! pizzabrickoveninfo fl:::fr:ffill'i'ni,''l3lin?:"'ilJ::.",T:"#llffi'I"Tfl.,* pizzasovens. But it was pizzawithout mozzarellaand tomatoes. and Naplesafter the fall of commercial pizza oven when the Lombardsinvaded the boot and settled betweenRome Conveyorovens for hish- theRo-AaJr t.qry,=$grr brorshtbuffaloeswitqt*T ry-pt9::?1111t::t^T:-t-t1fl,':: i|orn foodoperations Neaporitansaitors broueht the first seeds www.Star-Mfg.com I,Ft.lrq'ii'iojo.ur tesend, lJ- from Peru.
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Starters Neapolitan Pizza
STARTERS ARTICHOKE SPINACH DIP $5.95 BRUSCHETTA $5.95 ITALIAN FLAT BREAD $4.95 FLAT BREAD WITH MOZZARELLA $5.95 SALADS BEVERAGES Small $5.25 Large $6.95 SODA POP $1.75 Pepsi, Diet Pepsi, Mountain Dew, Sierra Mist, POMPEII SALAD Wild Cherry Pepsi, Brisk Iced Tea Mixed greens, pistachios, parmesan & prosciutto WINE $4.95 in a balsamic vinaigrette Red: Merlot, Chianti, Shiraz, Pinot Noir, Cabernet Sauvignon, CHOPPED ITALIAN SALAD Mixed greens, assorted meats & cheeses, White: Riesling, Pinot Grigio, Chardonnay, pepperoncini & tomatoes in a red wine vinaigrette Sauvignon Blanc BEER $4.95 GRECO SALAD Leinies, Surly, Sam Adams and Sierra Nevada Romaine, kalamata olives, feta & pepperoncini in a red wine vinaigrette MILK $1.75 CAESAR SALAD Desserts Romaine & parmesan in a classic Caesar dressing Add Chicken $1.50 CHEESECAKE $5.00 ÉCLAIRS $4.95 CAPRESE SALAD Fresh mozzarella, tomatoes, basil & olive oil TIRAMISU $5.25 TUSCAN SALAD NEAPOLITAN PIZZA Mixed greens, pepperoni, prosciutto, tomatoes, kalamata olives & mozzarella in an Italian dressing 763-633-1222 CHICKEN GORGONZOLA POMPEII PIZZERIA Spinach, feta, tomatoes, artichoke hearts, chicken & 315 Jackson Avenue HOURS: gorgonzola cheese in a gorgonzola dressing. Elk River, MN 55330 Monday – Friday Open at 11 a.m. Phone: 763-633-1222 Saturday – Sunday Open at 10:00 a.m. www.pompeiipizzeria.net POMPEII NEAPOLITAN PIZZAS At Pompeii Pizzeria our hearth oven reaches temperatures over 750° MARGHERITA CLASSIC farenheit, cooking artisan pizzas to create an authentic Neapolitan experience. The small batches of dough made Our Margherita style Neapolitan pizzas are made with fresh Our Classic style Neapolitan pizzas are made with fresh daily are always at the right stage of development for mozzarella, Sicilian olive oil, parmesan cheese, sea salt, mozzarella, Sicilian olive oil, parmesan cheese, sea salt, the perfect crust.
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VY 22 INOVACE AJ MAR 20 Učební Materiál Sada: Kultura a Reálie Anglických Mluvících Zemí Téma: US Culture – New York Style Pizza Autor: David Marshall, B
VY_22_INOVACE_AJ_MAR_20 Učební materiál Sada: Kultura a reálie anglických mluvících zemí Téma: US Culture – New York Style Pizza Autor: David Marshall, B. A. Předmět: Anglický jazyk Ročník: 2-4. ročník - VG Využití: Učební materiál pro výuku anglického jazyka Anotace: The worksheet can be used when introducing or reviewing Food in English-speaking countries. Students complete a gap-fill exercise and then complete reading comprehension questions. Gymnázium Vincence Makovského se sportovními třídami Nové Město na Moravě New York Style Pizza Pizza is surely one of the world’s favorite foods. Everyone knows it originated in Italy, but now it can be tasted at restaurants, food stands, pubs, and pizzerias around the world. Perhaps one of the most famous styles of Pizza comes not from Italy however, but from New York. Take a look and see what makes New York style pizza so popular. What Is New York Style Pizza? Use these words to fill the gaps: coal, sauce, pie, unique, immigrants, on the go, nowadays, toppings, slice, crust If you’ve ever been to New York City, you surely found the time to grab a _____ of pizza. NYC is home to hundreds of slice joints, pizzerias, and pizza restaurants serving the city’s iconic and ______ pizza. The New York style slice grew out of Neapolitan style pizza when Italian __________ brought pizza to NYC—and America—in the early 1900s. New York style pizza has slices that are large and wide with a thin _____ that is foldable yet crispy. It is traditionally topped with tomato _____ and mozzarella cheese, with any extra ________ placed on top of the cheese.
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Neapolitan Pizza | Appetizer | Salad | Dessert | Coffee | Tea | Beer | Wine Housemade Meatballs with Fresh Mozzarella 7.95
NEAPOLITAN PIZZA | APPETIZER | SALAD | DESSERT | COFFEE | TEA | BEER | WINE HOUSEMADE MEATBALLS WITH FRESH MOZZARELLA 7.95 BURRATA WITH MELON & PROSCIUTTO 11.45 MOST OF OUR FOOD PRODUCTS ARE NON-GMO APPETIZER (ANTIPASTO) All appetizers are served fresh with balsamic reduction and wood-fired Neapolitan bread. HOUSEMADE MEATBALLS WITH FRESH MOZZARELLA BEST SELLER 7.95 angus beef, fresh mozzarella, Italian marinara sauce, parmesan, basil HOUSE MEAT BOARD BEST SELLER 11.45 prosciutto, spicy Italian salami (calabrese), Neapolitan salami, rosemary ham (cotto). served with mustard and kalamata olives HOUSE CHEESE BOARD 11.45 black truffle cheese (sottocenere al tartufo), fresh mozzarella, goat cheese, gorgonzola, parmigiano-reggiano. served with dried apricots, dates, walnuts and honey BURRATA CAPRESE 9.45 burrata, arugula, grape tomatoes, Italian vinaigrette dressing, housemade pesto, extra virgin olive oil BURRATA WITH MELON & PROSCIUTTO BEST SELLER 11.45 burrata, melon, prosciutto, extra virgin olive oil HOUSE MEAT & CHEESE PLATE (SERVES 2) 17.95 black truffle cheese (sottocenere al tartufo), goat cheese, parmigiano-reggiano, rosemary ham (cotto), prosciutto, spicy Italian salami (calabrese). served with mustard, kalamata olives, dried apricots, dates, walnuts and honey GARLIC BREAD 4.95 garlic, parsley, parmesan, extra virgin olive oil HOUSE MEAT BOARD 11.45 MOST OF OUR FOOD PRODUCTS ARE NON-GMO CLASSIC NEAPOLITAN PIZZA (PIZZA CLASSICA NAPOLETANA) Our signature Neapolitan dough – light, thin, soft and chewy, with a high crust. Made from 4
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Antipasto Insalata Pizza
Welcome to IL Pizzaiolo, home of truly authentic from only the finest artisans, cheesemakers, Neapolitan Cuisine. IL Pizzaiolo roots trace back and Salumeria. Our Mozzarella di Bufala is to Pittsburgh circa 1996, with an original credo: imported directly from Naples. We cook only create Neapolitan pizza and other authentic Pasta di Gragnano – the finest dried pasta in dishes using old-world techniques and the the world – always to order, always al dente. We highest quality ingredients available. More than bake our authentic Neapolitan Pizzas at 1000° a decade later, we still make everything on our in our handcrafted, wood-fired brick oven for 90 menu the authentic Neapolitan way: From our seconds using DOP San Marzano tomatoes and hand-made sweet fennel sausage, meatballs, and extra virgin olive oil on our perfectly leavened fresh pasta, to our fresh mozzarella and antipasto dough. The result is in an authentic Neapolitan vegetables. If it isn’t hand-made, it’s imported culinary experience with integrity. Buon appetito! ANTIPASTO ARANCINI – Neapolitan Fried Rice Balls, Marinara $10 PROSCIUTTO E MOZZARELLA DI BUFALA $18 Prosciutto di Parma, Mozzarella di Bufala POLPETTE – Meatballs, Marinara, Pecorino $10 ANTIPASTO NAPOLI – Assorted Neapolitan $16 COZZE – Prince Edward Island Mussels in $11 Seasonal Vegetables Spicy Marinara or Impepate Style ANTIPASTO MISTO – Prosciutto di Parma, Salami, $22 MOZZARELLA IN CARROZZA – Bread, Fresh $10 Caciocavallo, Asiago, Parmigiano, Roasted Peppers, Mozzarella, Marinara, Pesto Olives, Fagioli CALAMARI
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Neapolitan Pizza (12" Individual, One Size)
8220 E 106 Street, Suite 200 Fishers, Indiana 46038 (317) 436-8739 Itremorifishers.com NEAPOLITAN PIZZA (12" INDIVIDUAL, ONE SIZE) PIZZA MARGHERITA $11.99 PIZZA QUATTRO FORMAGGI 13.99 MOZZARELLA. SAN MARZANO TOMATO SAUCE. FRESH BASIL MASCARPONE. ASIAGO. GORGONZOLA. MOZZARELLA. SAN MARZANO TOMATO SAUCE PIZZA PEPPERONI $12.99 PEPPERONI. MOZZARELLA. SAN MARZANO TOMATO SAUCE PIZZA TRE MORI $15.99 MOZZARELLA. SAN MARZANO TOMATO SAUCE. MORTADELLA. PIZZA ROMANA $12.99 RICOTTA CHEESE. GRANULATED RAW PISTACHIO. ANCHOVIES. CAPERS. OLIVES. MOZZARELLA. PIZZA QUATTRO STAGIONI $13.99 SAN MARZANO TOMATO SAUCE. OREGANO. ARTICHOKE. MUSHROOM. PEPPERONI. MOZZARELLA. SAN PIZZA GUSTOSA $13.99 MARZANO TOMATO SAUCE. OLIVES HOMEMADE SAUSAGE. ONIONS. GARLIC. MOZZARELLA. PIZZA PAZZESCA $13.99 SAN MARZANO TOMATO SAUCE. MUSHROOM HOMEMADE SAUSAGE. MASCARPONE CHEESE. MOZZARELLA. SAN MARZANO TOMATO SAUCE PIZZA PARMIGIANA $12.99 GRILLED EGGPLANT. SHAVED PARMESAN. MOZZARELLA. PIZZA ROBERTA $13.99 SAN MARZANO TOMATO SAUCE. FRESH BASIL RICOTTA CHEESE. HOMEMADE SAUSAGE. MUSHROOM. MOZZARELLA. SAN MARZANO TOMATO SAUCE PIZZA CIPOLLATA $12.99 PIZZA DIAVOLA ROASTED PEPPERS, ARTICHOKE, MOZZARELLA, SAN $13.99 MARZANO TOMATO SAUCE. ONIONS. GARLIC PEPPERONI. ONION. CRUSHED RED PEPPER (HOT), MOZZARELLA. SAN MARZANO TOMATO SAUCE PIZZA PRIMAVERA $13.99 PIZZA DELICATA (WHITE) $14.99 ORGANIC BABY ARUGULA. MOZZARELLA. SAN MARZANO GORGONZOLA. PEARS. LIGHT ORGANIC BABY ARUGULA. TOMATO SAUCE. FRESH ROMA TOMATO. SHAVED PARMESAN MOZZARELLA. HOMEMADE FIG CHUTNEY. WALNUTS C HEESE. (EXTRA VIRGIN OLIVE OIL) PIZZA CAPRICCIOSA $13.99 PIZZA V EGETARIANA $13.99 ARTICHOKE. MUSHROOM. HAM. MOZZARELLA. SAN MARZANO ROASTED PEPPERS. MOZZARELLA. SAN MARZANO TOMATO SAUCE. TOMATO SAUCE. ARTICHOKE. EGGPLANT. ORGANIC FRESH BABY SPINACH PIZZA VALTELLINA $14.99 PIZZA CONTADINA $13.99 BRESAOLA.
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Михаил Лозинский La Sua Maestria»
January - February 2018 Your Newspaper in Italian, English, Russian, Chinese, German 20.000 Certified Copies Published www.florenceisyou.com map inside free copy EDITORIAL My priorities as Consul General of the ART-À-PORTER IL MUSEO Il Codice della Leicester United States of America in Florence Moda e del by BENJAMIN V. WOHLAUER di Leonardo Consul General Costume OLGA MUGNAINI of the United States of America by torna a in Florence giornalista de “La Nazione” Continued in Italian and English on page 8 Firenze he United States of America FIRENZE MARE has had a diplomatic FLORENCE presence in Florence since ANNA BALZANI spread by 1819. In that year, the Editor in chief TU.S. Consul in Livorno appointed its waves @AnnaBalzani a consular agent, an Italian named everywhere James Ombrosi, to represent U.S. interests in the capital of the Grand SIMONE INNOCENTI Duchy of Tuscany. Since then many by ealizzato a Firenze tra il U.S. consulates have opened and journalist for “Il Corriere Fiorentino” Continued in English and Italian on page 29 1504 e il 1508, negli stessi closed around Italy, but our presence anni in cui Leonardo era in Florence has remained and has L’ALTRA STORIA impegnato negli studi di grown from a consular agency to a FIRENZE Ranatomia all’Ospedale di Santa consulate to a consulate general. Maria Nuova, nella raffigurazione This reflects the strong and enduring e il Grand della Battaglia di Anghiari nel Salone ties that exist, in general, between Tour dei Cinquecento a Palazzo Vecchio, Italy and the United States and, dopo la sua morte a Amboise, in particular, between my country in Francia, il 2 maggio 1519, il and Tuscany, Emilia-Romagna Codice Leicester rimase nelle mani and the Republic of San Marino.
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Natural Fresh Ingredients No Artificial Preservatives
All Natural Fresh Ingredients No Artificial Preservatives V Pizza is the idea, creation, and funding of three Jacksonville natives. The main goal was to bring true Neapolitan pizza to our home town. While we were excited to bring authentic, very high quality food to Jacksonville, we also had concerns that the general opinion of what pizza was would be different from what we were serving. Cheese from a buffalo? Pizzas that aren’t perfectly round? Burn marks on the crust? We were certainly taking a risk doing something different, but we felt confident that our community was ready for the taste of something that has been perfected by Italians for hundreds of years. Our ovens The first part of delivering a TRULY Our prosciutto By definition, Prosciutto di Parma authentic pizza is the oven. Our search for the best is the gold standard of Italian prosciutto. It is produced of the best led us to Stefano Ferrera in Naples, Italy, in the province of Parma, Italy, using only four ingredi- where he and his family have been making these ov- ents: specially-bred and nurtured Italian pigs, sea salt, ens for hundreds of years. Within 3 months, our first air and the most important ingredient, time. 3 ovens, named Felice, Amore and San Marco, were Our bacon What V serves is called Pancetta, and bound for Jacksonville. These amazing ovens reach is often called Italian bacon. Unlike American bacon, 900°F to finish your pizza in about 90 seconds! which is most often smoked or chemically cured, pan- Our dough Our dough is made every morning in cetta is unsmoked pork belly that is cured in salt and our dough room exclusively from 00 flour imported spices and then dried for several months.
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Do You Know That Pizza
Do you know that pizza.. Pizza has a long and complex history. In the eighteenth century, the pizza was a dish for the poor, it was sold on the street and it was not considered a recipe for a long time. In June 1889, to honor the Italian Queen Margherita of Savoy, the chef Raffaele Esposito created the "Pizza Margherita", a pizza topped with tomatoes, mozzarella and basil, to represent the colors of the Italian flag, red, white and green (he was the first who added mozzarella). Until about 1830 pizza was sold in market stalls and out of the bakeries. Some pizzerias keep alive this tradition even today. “Antica Pizzeria Port'Alba” in Naples is considered the oldest pizzeria in the city: they started making pizzas in 1738. A description of pizza in Naples around 1835 is given by the writer and expert on French food Alexandre Dumas (father) in his work The Corricolo, Chapter VIII. He wrote that pizza was the only food for the humble people in Naples during the winter, and that "in Naples pizza is flavored with oil, lard, cheese, tomato, or anchovies." Slowly this popular food source enriched with tomato spread to all social classes and in all Italian regions. It also began to spread places specialized in the preparation of the pizza. First, probably the pizza’s bakery in which people ate standing on the street and then, later, trattorias and pizzerias. Until the beginning of the twentieth century pizza and pizzerias are a purely Neapolitan phenomenon (in northern Italy pizza began to spread after World War II).
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Neapolitan Pizza
Neapolitan Pizza the Smart Oven™ Pizzaiolo Neapolitan Pizza Prep 20 minutes (plus 2 hours resting and up to 5 days refrigerating) the Smart Oven™ Pizzaiolo Cook 2 minutes per pizza Makes 4 pizzas Dough Sauce 570g bread flour 400g can crushed tomatoes 2 tsp fine salt 1 tsp salt 1 tsp instant dried yeast Toppings 1½ cups (375ml) cold water 340g fresh buffalo mozzarella, drained, torn into Semolina mix, for sprinkling (see NOTE) small pieces Olive oil, for drizzling Small bunch basil, leaves picked Olive oil, for drizzling Make the Dough 3. Use a bench scraper to lift out one of the 1. Place the flour, salt and yeast in the bowl of dough balls and dip both sides in the a bench mixer. Using the dough hook, mix to semolina mix to coat. Keep the remaining combine. Add the water and knead on low dough covered to prevent it from drying out. speed for 5-6 minutes or until the dough is Gently press out the dough working from smooth and elastic. the centre into a 20cm round, leaving a 2cm border. Lightly sprinkle the peel with 2. Cover the bowl with plastic wrap and let the the semolina mix. Carefully transfer the dough rest in a warm, draft-free place for dough onto the peel, gently shaking off any 1 hour or until doubled in size. excess semolina mix. 3. Turn the dough out onto a lightly floured 4. Spread a quarter of the sauce evenly over surface and divide into 4 x 240g pieces. the dough, leaving a 1-2cm border.
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IL Pizzaiolo Warrendale
IL PIZZAIOLO In Naples, the pizza maker is a revered craftsman. At Il Pizzaiolo, we honor that tradition every day. We honed our craft in Naples. Our forno napoletano wood-fired oven was built from hand-made bricks and volcanic sand from Mt. Vesuvius. Our Neapolitan pizza dough comes from a 300 year old formula of flour, water, Sicilian sea salt, and yeast that is fermented for long periods at room temperature. All pasta fresca is made in house. The maccheroni is imported from the town of Gragnano, Italy and our pasta is always cooked to order, al dente. We make our fior di latte (fresh mozzarella) daily with cheese curds from Caputo Brothers Creamery. The San Marzano D.O.P. Tomatoes and Mozzarella di Bufala come direct from Italy. In 1996, we opened as Pennsylvania’s first Neapolitan pizzeria. Today, we continue to elevate the fine art of pizza making. We hope you agree that “simplicity is the ultimate sophistication.” Buon appetito. C ATERING MENU ILPIZZAIOLO.COM IL RAGU Family Style Dinner (Serves 6-8) RAGU NAPOLETANO $120 Traditional Neapolitan Sunday dinner. Pasta with Ragu, A N T I P A S T O Pasta Meatballs, Sausage and Beef Braciole ANTIPASTO NAPOLI $75 ZITI POMODORO $70 Assorted Neapolitan Vegetables San Marzano Tomatoes, Garlic, Extra Virgin Olive Oil, Basil SIDES ANTIPASTO MISTO $90 PENNE MARINARA $60 POLPETTE $50 Italian Cured Meats, Cheeses and Vegetables Marinara Sauce, Pecorino Romano Meatballs, Marinara, Pecorino Romano INSALATA CAPRESE $70 PENNE ROSA $70 SALSICCIA $50 Mozzarella di Bufala, Tomatoes, Basil, Extra Virgin
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Neapolitan Pizza Margherita
Neapolitan Pizza Margherita the Smart Oven™ Pizzaiolo Neapolitan Pizza Margherita Prep 30 minutes + 1 hour resting + 6 hours, or up to 4 days proofing Cook 2 minutes per pizza the Smart Oven™ Pizzaiolo Makes 4 pizzas Dough Toppings 20 ounces/570g (4 K cups) bread flour 12 ounces (340g) buffalo mozzarella, 1 teaspoon instant yeast drained and torn into small pieces 4 teaspoons kosher salt Small bunch basil leaves 13 ounces (370ml) cold tap water Olive oil, for drizzling Flour and semolina mix (half/half), for shaping the dough Sauce 1 can (28 ounces /800g) whole peeled tomatoes 1 teaspoon kosher salt Make Dough 4. Sprinkle a generous amount of semolina mix 1. Add flour, yeast and salt to the bowl of a on a clean work surface. Sprinkle a small bench mixer. Stir to combine. amount of semolina mix on the pizza peel and place nearby. 2. Add the water and knead on low speed until the dough is smooth and elastic, 5-6 minutes. 5. Use a bench scraper to lift out one dough ball. Keep the remaining dough covered until 3. Cover the bowl with plastic wrap and let ready to use. Coat the dough on both sides dough rise in a warm, draft-free place until with the semolina mix. doubled in volume, 45-60 minutes. 6. On a lightly floured work surface, gently 4. Divide dough into 4x 8-ounce (240g) pieces press out dough from the center into a 6-inch and shape into balls. Lightly dust two baking (15cm) circle, leaving a 1-inch (2cm) border trays with semolina mix and place the dough around the edge.
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