500 g semolina flour
lukewarm water 1 cube of yeast
olive oil salt
tomato sauce parmesan
Place in planetary flour, baking powder, two tablespoons of olive oil, salt and a some warm water, begin to knead. As the paste is formed add enough water to make this soft but not too slow. When the dough is ready put it in a bowl, make a cross over (as taught by the ancients) and allow to rise for about 2 hours in a warm place, or at least until it has increased its volume. Meanwhile cook some tomato sauce with olive oil and salt, if you want you can use the meat or tomatoes.
When the leavening will come to an end to prepare a large pan with plenty of oil. Derive from small pasta balls to pull by hand until they become of each pizza. Once the chips have Cocola on a platter and season with a tablespoon of tomato and a teaspoon of parmesan cheese.
wheat can be substituted for other cheeses such as Gruyere, provolone, gorgonzola according to our tastes.
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