In Buenos Aires we eat good pizza and at each place it is served with its particular thickness, although mostly it is in mold or half dough. Be in oven or grilled, they are made with as many variations as pizza chefs there are, each one with its particular touch.
for 2 pizzas
| n/a | COLORED CHEERY TOMATOES |
| n/a | OLIVES |
| n/a | WATER |
| 10 g. | SALT |
| 50 cc. | OLIVE OIL |
| 30 g. | YEAST |
| 1 kg. | FLOUR 0000 |
Sieve flour and make a crown with it, mixing with salt. Shatter the yeast, add a teaspoon of sugar and a little bit of tepid water. Whip till homogenize. Let it rest for some minutes in a warm place. Place ferment in the center of the crown with oil and water and knead till getting a flat and homogenous mass. Let the mass rest till it doubles its size and divide in two buns. Oil the pizza mold and stretch within it. Place a bit of sauce in the surface and let it doubles its size Bake in an oven at 200 degrees during approximately 10 minutes. Pour more sauce on top, the mozzarella and to the oven till cheese is melted. Finally, with cherry tomatoes of different colors, fresh basil leaves, olives and parsley oil.
Pizza came to our country with Italians who introduce it at the beginning of last century. In the 30’s. it was already present in the hundred quarters of Buenos Aires, thanks to men who made pizza in the streets and offered them in big platters taking them on top of their heads. So, it also came to the football stadiums, where fans enjoyed without cheese, only with sauce. Between goal and goal. Over the years, its consumption and roots grew so much that I became one of the classic of always.
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