Home / Recipes / Pizza with Galbani mozzarella and olives
The preparation for this dish is quite extensive, but you can save some time by using Galbani’s new shredded range. See our range page for more information.
Time 2 hours and 15 minutes
3kg white flour
150g brewers yeast
1.8 Litres water
1 cup olive oil
3 tsp sugar
360g Galbani Fresh Mozzarella, cut into discs
1.2 Litres Passata
Fresh oregano, chopped
Pitted black olives
Salt and freshly ground pepper
Dissolve yeast and sugar in a cup of warm water. Dissolve salt in separate cup. Pour flour on a flat surface and create a well in the middle. Pour contents of both cups into the well and add olive oil. Knead vigorously until dough is smooth and elastic. Add flour or water if necessary. Flour the bottom of a bowl and place dough in bowl. Cover with cloth until dough has doubled in volume. Roll dough into an even circle.
Divide dough into four pizza discs. Spread passata evenly over each and top with Galbani Fresh Mozzarella. Bake at 250°C for 10 minutes.
Remove from oven and sprinkle pizza oregano and olives. Return to oven for a further 5 minutes.