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Ingredients
  • subheading: For the dough:
  • 255 g all purpose flour
  • 5 g fine salt
  • 4 g instant yeast or 12g fresh yeast or 6g dry yeast*
  • 175 g lukewarm water
  • 10 g olive oil
  • 5 g sugar
  • semolina or polenta for the base
  • subheading: Toppings:
  • 200 g ricotta cheese
  • 100 g mozzarella I used mozzarella di buffala
  • 50 g freshly grated Parmesan cheese I used Grana Padano
  • 2 garlic confit cloves
  • Salt and pepper to taste
  • Drizzle olive oil
Steps
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