Author Notes
Simone Falco's Original Recipe that is served at Rossopomodoro located in New York City. —hannah
Ingredients
- To Make the Dough
-
650 grams
Flour
-
350 grams
Cold Water
-
18 grams
Salt
-
5 grams
Yeast
- Toppings
-
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)
Directions
- To Make the Dough
-
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.
- Toppings
-
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
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Cook pizza for 3 minutes or until golden brown
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