Renamed by the Guardian "the Michelangelo of pizza", Gabriele Bonci manages «Pizzarium», a

restaurant in the Trionfale district of Rome and offers the most famous pizza in the capital. Great

innovator of the dough, over the years he has carried out an important research on the best

flours and throughout his career he has experimented with more than 1,500 types of pizzas.

INGREDIENTS FOR THE MIXTURE:

- 1 Kg of type 0 flour - 700g of water - 40g of oil - 20g of salt - 7g of Dry Brewer's Yeast

INGREDIENTS FOR THE DRESSING:

- 500g of peeled tomatoes - 500 of Buffalo Mozzarella - 100g of fresh basil leaves

- Extra virgin olive oil - Salt

METHOD:

Roll out the pizza dough into the well-oiled pan. Add the peeled tomatoes seasoned with oil and

salt by crushing them with your hands. Bake at 220 degrees for 25 minutes and let cool. With

your hands, chop the mozzarella and spread it on the surface of the freshly baked pizza. Decorate

with fresh basil leaves and complete with a drizzle of oil and a pinch of salt.

If you prefer to melt mozzarella, do not use buffalo mozzarella but a fior di latte cow. The braid

is the best because its pasta was dried during the spinning.