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Author Notes: Simone Falco's Original Recipe that is served at Rossopomodoro located in New York City. —Staff Writer
Makes 4 pizzas
To Make the Dough
- 650 grams Flour
- 350 grams Cold Water
- 18 grams Salt
- 5 grams Yeast
- Dissolve the salt in water for 1 minute, add the yeast
- Start mixing 4/5 of flour with water for 3 minutes, add the remaining flour and continue to mix for 15 minutes.
- Let the dough rest for 30 minutes covered, then shape into four loaves; let rise for eight hours covered with a wet towel or tight plastic wrap.
- 14 ounces 2 cans of Afletra San Marzano peeled tomatoes
- 1 ball mozzarella di bufala
- Flour Salt (to taste)
- Olive Oil (to taste)
- Basil (to taste)
- Pre-heat the oven to 550 degrees Fahrenheit (or highest possible)
- Drain and Slice Mozzarella
- Pour tomatoes into bowl, add salt and crush tomatoes with hands
- Place parchment paper on a baking sheet, dust with flour
- Place dough on the paper and flatten it with rolling pin
- Use a table spoon to gently spread the tomato sauce on the dough; place the mozzarella slices and basil on top, drizzle with olive oil
- Cook pizza for 3 minutes or until golden brown