Focaccia e Pizza



500 gr. white flour, 1 spoon of salt, 25 gr.of brewer's yeast, a pinch of sugar, 2 glasses of water, Ferrari Filtered Extravirgin Olive Oil.


Arrange on a pastry board the flour, add a pinch of salt.

Dissolve the brewer's yeast and sugar in a little water. Pour the solution in the flour; combined with lard and start kneading the dough pouring little by little the rest of the warm water until you get a smooth and elastic dough, very soft.

After that, put in a floured pie dish, and cover with a napkin. Let rise in a warm place.

The dough must double in volume, so wait for about 2 hours.

When the dough is well swelled, pour it in the pastry board and knead it with hands. Roll it out into a sheet about half an inch high and arrange it in a baking tray greased with olive oil.

Now salt the surface and season with Ferrari Filtered Olive Oil. Cook in the oven to 200°C for about 20 minutes.




Ingredients for 4 people:

Base: 1 kg. of bread flour, 30 gr. of salt, 30 gr. of sugar, 1 packet of yeast, water ( about 3/4 lt), 2 spoons of Ferrari Filtered Extra virgin Olive Oil.


Tomato sauce, salt, oregano, mozzarella cheese, fresch basil, and Ferrari Filtered Extra virgin Olive Oil.


Arrange the flour in a quite big pot, add salt, sugar, and yeast; stir very well and add slowly warm water, keep stiring until you get an homogeneous dough not too sticky. Knead vigorously for about 10 minutes.

Add the olive oil and knead for another couple of minutes, until the dough absorb completely the oil.

Let the dough rest in a warm place (for example in the preheat oven to 40°C) for about  an hour (not exceed 2 hours)

At this point the dough must double in volume. Make some pats and roll them out into lightly oiled baking sheets.

Add the tomato sauce, seasoned with salt, oregano and a drizzle of olive oil; bake the pizza in the preheat oven to 180/200°C.

Add the mozzarella cheese halfway through cooking and put the pizza back in the oven util the croust is browned. 

Remove the pizza and add a drizzle of olive oil and fresh basil. Serve hot.