Ingredients:
1 1/four tsp. 1 teaspoon dried baker’s yeast
°1 c. Sugar
°a hundred and twenty ml lukewarm water
°240 grams of flour
°1 half of c. corn flour
°three/four tsp. salt
°2 c. tablespoons butter, melted and cooled
°1 c. olive oil
°1 c. rapeseed oil.
To put together the tomato sauce:
°2 c. olive oil
°1 small onion, grated or finely chopped
°1 c. spoons of dried oregano
°half of c. 1 tablespoon pepper flakes (optional)
°three garlic cloves, minced
°1 can (793 g) tomato purée with basil
°2 c. tomato paste.
Decorate:
°one hundred seventy g mozzarella cheese, sliced
°2 Italian sausage, sliced (optional)
°2-three c. Grated parmesan
*Instructions:
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