Pizza project

Soy Story

Flour type:

Farina Pietra Tipo 1 30% (Biga)

Farina Costa d’ Amalfi 70% (Closing)

Fermentation method: Indirect – Biga

Hydration: 70%

Maturity time: 48 hours

Ingredients for 1 pizza:

  1. 300 gr. Pizza ball
  2. 120 gr. Tofu cream
  3. 100 gr. Drained San Marzano
  4. 200 gr. Rosolata sauce
  5. 30 gr. Black oil powder
  6. 40 ml Spice oil green herbs-garlic
  7. 50 gr. Onions in pink vinegar
  8. Semola Rimacinata


  1. After carefully removing the stem, finely chop the tomatoes and mix them with the rosolata sauce.
  2. Cover the dough with semola rimacinata so that it does not stick to the counter, and roll out the pizza evenly to a diameter of 30-32 cm, leaving a rim of about 3 cm.
  3. Using a spoon, spread the tofu cream evenly in a circular motion.
  4. Cut the pink vinegar onions in half and place them symmetrically across the surface of the pizza.
  5. Place the pizza on the shovel and stretch it to get the desired shape. Then bake on the oven plate for the required time depending on the temperature and your equipment, until the pizza is completely cooked inside.
  6. After letting it cool for a few seconds, garnish each slice with a quennel of the San Marzano tomato mixture with the rosolata sauce.
  7. Finally, add an even distribution of the green herb and garlic spice oil and the black olive soil.

Special credits to Kitch&Bar for their kind equipment contribution.

Λογότυπο χορηγού Kitch&Bar