Easy and quick pizza star bread with tomato and mozzarella
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PIZZA STAR BREAD

A funny way to present pizza: quick and easy pizza star bread to eat as an appetizer (or however you prefer!)
Prep Time 15 minutes
Cook Time 35 minutes
Leavening 2 hours
Total Time 50 minutes

Ingredients

  • 500 gr Spelt flour
  • 300/320 gr Lukewarm water
  • 6 gr Sugar
  • a packet Dry yeast (Approximately 7 gr)
  • 12 gr Salt
  • 12 gr Extra virgin olive oil

For the filling:

  • one can Whole peeled San Marzano tomatoes (approximately 400 gr)
  • Salt
  • Extra virgin olive oil
  • Oregano
  • One mozzarella (optional. I've tested both with and without mozzarella)

Instructions

  • Combine lukewarm water and dry yeast, let it set aside for 5/10 minutes.
  • Using a stand mixer (or a bread machine, like I always do), combine flour and sugar (you can use caster sugar or brown sugar). Activate the machine.
  • Pour the water + yeast mixture, and let absorb.
  • Add salt and let it combine, finally drizzle in the extra virgin olive oil and let absorb.
  • Once the dough forms into a ball, let the mixer knead for approximately 15 minutes.
  • Put your ball into a deep bowl, cover with a lid or plastic and let it raise for 2 hours or until doubled in size.

If you want to use mozzarella:

  • Cut your mozzarella into very little pieces and let the excess liquids drain.

For the tomato sauce: (you'll have some leftovers)

  • Let your whole peeled San Marzano tomatoes cook into a pan with salt, oil and oregano for about 10 minutes or until most of the water has evaporated. 
  • If you still have tomatoes chunks, blend with an immersion blender.
  • IMPORTANT: the sauce must be as thick as possible.

To create the star/snowflake shaped pizza:

  • Preheat the oven at 200°C (400°F).
  • Divide the risen dough into three equal pieces.
  • Onto a floured surf, roll out each piece of dough into 23 centimeters discs.
  • Spread some tomato sauce and mozzarella onto one circle and add another layer of dough. Add sauce and mozza and the last circle.
  • NOTE: it's very IMPORTANT that you add flour onto every disc, so it will absorb the excess liquids and the dough will be workable. 
  • Place a round cutter in the center of the circle and cut the dough into 16 wedges (if you watch this, it'll be easier)Gently twist each piece one away from each other 2 or 3 times, then seal pinching the ends.
  • Brush with extra virgin olive oil and bake for 35 minutes.