Cooking Instructions
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Step 1
In a bowl of your electric mixer, or on your kitchen counter if your working by hands, gather
All-Purpose Flour (400 g)
,
Semolina Flour (100 g)
,
Salt (1 Tbsp)
and
Potatoes (100 g)
.
Step 2
In a large measuring cup, add
Water (150 mL)
,
Milk (100 mL)
,
Granulated Sugar (2 tsp)
. and
Instant Dry Yeast (7 tsp)
. Stir and wait until bubbles start to form.
Step 3
Add in the
Extra-Virgin Olive Oil (10 tsp)
then pour the wet ingredients into the dry one and mix on medium- low for 5 min or until the dough comes together and it’s not sticking on the side of the bowl. Turn it onto your kitchen counter and knead it by hands for 5-10 more minutes.
Step 4
Grease a baking tray, and press the dough making sure it reaches out all the corners and edges of the tray.
Step 5
Cover with a towel and let it rest in your oven (power off) for 3 hours or until doubled in size.
Step 6
When ready, wash and slice some tomatoes. Lay them onto your dough, pressing them deep in, season with salt, oregano, some
Black Olives (to taste)
, and some more olive oil.
Step 7
Preheat the oven to 350 degrees F (180 degrees C).
Step 8
Bake in preheated oven at 350 degrees F (180 degrees C) for about 50 min or until the dough is light and golden-brown in color and the edges are crispy.
Step 9
Let it stand on your counter until completely cooled. Then cut it up into squares.