Pizza all’Olio (with Extra Virgin Olive Oil)
Pizza all’Olio is one of the simplest and most delicious pizza variations in Italian cuisine. It was originally created to highlight the quality of olive oil, as extra virgin olive oil is a cornerstone of Italian cooking. The pizza is traditionally baked fresh and eaten hot, allowing the aromas of the olive oil to fully develop. This recipe is perfect for a light dinner or as an appetizer in an Italian menu. The combination of crispy, thin crust and flavorful olive oil makes every bite enjoyable.
Ingredients for this recipe
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Preparation Steps
1
Measure out all the ingredients: flour, yeast, salt, and water. Dissolve the yeast in lukewarm water and let it rest for 5 minutes.
2
In a large bowl, combine the flour and salt, then add the olive oil and the proofed yeast mixture. Knead the dough until smooth and elastic.
3
Cover the dough with a kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
4
Preheat your oven to 430°F (220°C). On a lightly floured surface, roll out the pizza dough to about 1/4 inch (0.5 cm) thickness.
5
Peel and finely mince the garlic. In a small bowl, combine the extra virgin olive oil with the minced garlic, freshly ground black pepper, and coarse sea salt.
6
Brush the pizza dough with the olive oil mixture, then sprinkle with fresh rosemary leaves.
7
Place the pizza on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the edges are golden brown.
8
Remove from the oven and drizzle with a little extra virgin olive oil while still hot. Slice and serve immediately.
