Galbani Mozzarella Taglio Pizza

Mix the flour, yeast and salt together and add between 250-270ml of tepid water. Mix well until the gluten has formed and you have a nice smooth dough. Set to one side and allow to prove.

Knead the dough. Then roll out the dough to fit the size of your baking tray. Cover and leave for another two hours.

Roast the peppers and mix with extra virgin olive oil, a dash of vinegar and a pinch of salt. Chop fine. Cook the sausage

Spread the base of your pizza with tomato passata. Then add the sausage, pepper and basil before baking for 12-15 minutes at 180°C.

Before serving, top with fresh Galbani Mozzarella Maxi.