ModernVeggie
Catupiry, provolone, fresh tomato, fried garlic, and Parmesan. Inspired by Torinese from the 1900 Pizzeria menu in São Paulo. Use pre-fried garlic, as the menu lists alho frito, not raw cloves.
1
Ingredients
Preparation
Before baking
AI photo
- 1
Slice the tomato thinly and pat dry. Slice the garlic, sauté gently, without letting it burn.
- 2
Stretch a 250 g portion of dough. Leave the base without a separate sauce.
- 3
Before baking, spread the prepared toppings: Catupiry 40 g, Provolone 40 g, Tomatoes 50 g, Garlic 5 g, Parmesan 15 g.
- 4
Bake at a temperature and time appropriate for the dough and oven, until the base and rim are baked.
After baking — finish
- 1
Cut the pizza and serve hot.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
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