Ingredients:
For the pizza:
- 150 ml. water
- 2 g. dry baker’s yeast
- 2 tbsp. of extra virgin olive oil
- 190 g. flour
- 5 g. salt
For the dressing:
- 100 ml. extra virgin olive oil
- 1 lemon
- 1 tsp. tapenade
- Dried rosemary
- Dried thyme
For the carpaccio:
- Carpaccio of beef sirloin steak
- Grana Padano cheese
- Lamb’s lettuce (corn salad)
Preparation:
- For the pizza: in a bowl, mix the water with the yeast and olive oil and set aside. In a larger bowl, mix the flour with the salt and gradually add the previous mixture while kneading with your hands.
- Knead until the mixture is smooth and leave to rise, covered, for 15 minutes. On a floured table, knead the dough until smooth and leave to rise, also covered, for 3 hours at room temperature.
- After this time, preheat the oven in Maestro pizza mode, roll out the dough and bake for 5-10 minutes.
- For the dressing: place all the ingredients together in a bowl, beat with a whisk to emulsify the mixture and brush the sauce over the freshly baked pizza dough.
- For the carpaccio: Place the slices of beef sirloin on the pizza and garnish with Grana Padano cheese slices and lamb’s lettuce to taste. Before serving, dress again.
