Recipe “Pizza oil, garlic & rosemary [Caccia’nnanz]”

Recipe “Pizza oil, garlic & rosemary”

Three words to describe the white pizza that our grandparents baked, simply seasoning it with oil, garlic and rosemary. A modern recipe that we propose with ancient words by combining it with a Ciù Ciù Rymarosé wine.


  • 600 gr flour 00
  • 350 gr water
  • 2 tablespoons of extra virgin olive oil
  • 3 gr fresh brewer’s yeast
  • 1 teaspoon of salt

Mix the flour with 300 g of water, and the salt and leave to rest covered for 30 minutes at room temperature. Dissolve the yeast in half a glass of water and add to the dough. Mix well and add the oil, one tablespoon at a time, until completely absorbed. Add the remaining water flush.
Knead very well and get onto a work surface to make some reinforcing folds. Form a smooth dough, transfer it to a covered bowl and let it rest for an hour at room temperature, then 15 hours in the refrigerator. After this time, take it out of the fridge and let it rise for an hour at room temperature. Roll out the dough with your hands, join the edges and cut it into three parts.
Shape into balls, cover them in a bell shape and leave to rest for 45 minutes.

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