Pizza and Turkish flatbreads
Pizza napolitana, a legacy of Italian immigration in Argentina, is made by layering tomato slices and mozzarella over a thick crust. A long proof gives the crust its signature thick yet light texture.
Knead the flour, fresh yeast, water, salt, and olive oil into a smooth dough. Let it rise for 60 minutes.
Stretch the risen dough into a thick layer and place it in a pan.
Arrange the tomato slices and mozzarella on top and sprinkle with thyme.
Bake in an oven preheated to 230°C / 445°F for 25 minutes.
Let the dough rise for 1 full hour; a shorter rise will not give it the thick, light texture of the Argentinian style. Allergens: contains wheat (gluten) and dairy (mozzarella).
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