there are few people who do not like the pizza ..... I adore eat pizza for breakfast lunch snack and dinner in any way, but it always takes me a care not to put too many ingredients together that make it difficult to digest.
The rising of pizza dough is very important, the longer the rise and is more digestible, when I want to make pizza I make the dough in the morning sometimes the night before, mix the flour with water a little salt and a teaspoon honey along with the dried yeast, the dough should be soft, I let it rise and work for at least three or four times, and then I sbizzarrisco with condiments preferably with vegetables I avoid cold cuts because I think the meats are to be enjoyed in another occasion perhaps with good bread made at home, the favorite is the margherita and Naples with mozzarella and anchovy, one hand also makes the tomato, the goodness of the tomato makes a difference, I use tomatoes from every year I keep and as past, peeled and chopped tomatoes with
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