view on the wonderful San Pietro along Lungo Tevere

Top View




1. Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth.

2. Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base. Roll out the dough: On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin.

3. Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp.

Pizza Napoletana
Spaghetti Cacio e Pepe

cappuccino, caffe lungo, macchiato caldo, caffe corto, espresso, caffe corretto, caffe in crema, caffe schiumato, shakerato con bayles, caffe doppio ristretto, caffe lungo con cacao...

whatever type... #ItaliansDoItBetter


Cannoli Siciliani

Around Italy


Created with images by pascalmwiemers - "colosseum europe italy" • The Wolf - "Tiber"

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