Onion pizza with peppers tomatoes and Mozzarella. One of the questions I am often asked by industry insiders and not, is the following: The peppers should be placed on the pizza cooked, or raw?

It 'easy to find the right answer in this pizza Paulo, Portuguese pizzaiolo, He is preparing in the laboratories of our School pizzaioli during the Our practical courses. Personally, I have very clear ideas about the combination of pepperoni and mozzarella, "Ok" if the peppers are burned in the oven and served, but 'no' to the combination "raw peppers and mozzarella".

Besides blanch the peppers in the oven is quickly accomplished for those who just have an oven wood-fired pizza or electric or gas that is, just buy the yellow and green chilli peppers, cut into rounds, arrange them in a baking container, toss well with extra virgin olive oil, salt and rosemary and let them dry in the oven quickly. This will serve to flavor the peppers perfectly and just enough to wilt the slices of peppers in order to use comfortably as a topping for your pizza.

Onion pizza with peppers tomatoes and Mozzarella

Now for the preparation of the dough. During the course of our practical training as a pizza maker daily we prepare different types of pizza dough, the dough of this pizza with ripe tomatoes peppers tomatoes type, white onion slices and mozzarella cheese is prepared with a medium strength flour, one W270. After the preparation of the dough balls are formed and placed in appropriate containers and placed in cold storage for a slow maturation 24 hours.

Onion pizza with peppers tomatoes and Mozzarella

Once the ripening in the refrigerator at a temperature of 3 Celsius degrees, the dough is left to rise at room temperature. When it perfectly leavened, It will be stretched to form the disks of dough from a diameter of about 33 cm.

The ingredients

With the help of a spoon add the tomato. Adjust the peppers into slices on the pizza, the tomatoes into wedges and white onion into rings. Finally, add a little’ mozzarella, just some cubes, but not too much.