Pizza, one of the favorite dishes of Italians and from all over the world. The perfect solution for a meal with friends, for a birthday, for a delicious and different dinner. Certainly there is the pleasure of sitting in a pizzeria and ordering it, as you would if you were in Naples, but you can also try the experience of making your favorite pizza at home, in no time. Making a good pizza at home seems impossible to many, but it’s not! With just a few ingredients you will succeed make quick pizzas and tasty. Don’t have an oven or don’t want to turn it on for a single pizza? No problem: we offer you the version of the microwave pizza with the function iqarmeċ, easy, fast, light and tasty. Try to believe!

Preparazzjoni

1

Pour flour and dry yeast into a bowl, stirring with a fork to mix.

2

Pour in the water and mix with a fork.

3

Only at the end add the salt and knead by hand, until a smooth and homogeneous dough is obtained.

4

Place the dough in a bowl, cover with cling film or a clean cloth and let it rise until doubled in volume, preferably in the turned off oven. It will take about 2 hours.

5

After the leavening time, turn the dough out onto a floured work surface.

6

Oil the pan for microwaves (be careful to use a special one for the microwave, or you risk ruining the appliance!)

7

Roll out the dough, preferably with your hands and fingers, to a thickness of about 1 cm. Alternatively you can use a rolling pin. Then place the dough in the pan.

8

Dress with the tomato sauce, salt, mozzarella, oil and basil.

9

Cook with “CRISP” mode at 250W for 14 minutes.

10

Sajjar u gawdi!

Pariri u pariri

Pizza microwave can be stored in the refrigerator for a day at most, covered with transparent film, e heated in the oven at 60°.

Microwave pizza is very light in terms of cooking and toppings. However, you can season it in different ways: try to always put a tomato base to ensure the right humidity to the pizza when cooking in the microwave. Then vary with the sauce: olives, artichokes, mushrooms and cooked for a capricciosa, oregano, olives and capers for a marinara, grilled vegetables for a vegetarian one. Always lightly sauté both mushrooms and artichokes, to obtain an even tastier result!

You can substitute the 2 grams of dry yeast with 4 grams of fresh brewer’s yeast. The ratio between dry and fresh yeast is always 1:2.