Pizza with Raschera Dop Valgrana




200 g of Raschera Dop Valgrana
1 kg of flour 00
35 g of brewer’s yeast
35 g of salt
25 g of sugar
550 ml of warm water
½ glass of olive oil
A heart shaped tomato


Mix and work all the ingredients until reaching an elastic dough. Let it rest for about an hour, lay it on a baking plan 2 cm thick and let it leaven for two hours. Spread some tomato sauce on it together with origan and extra virgin oil. Halfway through the cooking add a good quantity of Raschera Dop in pieces and bake in air oven at 160°-170° for about 15-20 minute. Cut in slices and serve very warm.

Chef Paolo Lautero