Pizza dough:

• 250 g wheat flour
• 12 g beer yeast
• 150 ml lukewarm water
• 1/3 tsp. salt (pizza dough is not salted in Tuscany, but naturally you can add some)
• Some olive oil for the pan


• 2 medium eggplants
• 50 g small dried tomatoes preserved in oil
• 200 g fresh ricotta
• 8 tbsp. extra virgin olive oil
• 3 tbsp. coarse salt
• 5-6 tbsp. pesto (home-made or commercial)

Perfect Tuscan Pizza Crust


Pizza dough:

The evening before, make a small, very soft dough by dissolving 25 g flour and the yeast in finger-temperature warm water. Cover the dough and allow to raise in a temperate place. The next day, put the rest of the flour in a mound on the table or counter, make a depression in the middle and then add the raised dough starter. Add the lukewarm water (approx. 37°C) and knead together until a soft, loose dough is formed. Make a ball and then place it in a lightly floured bowl. Using a sharp knife, cut an X on the surface and then allow it to rise for about an hour in a warm place. The dough can be kneaded again a couple of times before rolling it out about 4-5 mm thick in a baking pan (about 30 cm diameter) greased with oil. Let it rise again about 15 minutes. Meanwhile, heat the oven to approx. 250°C.

We love this recipe with pesto, sun-dried tomatoes, ricotta and eggplant:

Slice the eggplants lengthwise into slices, sprinkle with a little coarse salt and allow to ‘sweat’ out the bitter juices in a colander for about an hour. Then arrange the eggplant on the dough with 4-5 tablespoons pesto sauce. Put the baking pan in the oven for 20 minutes. Remove it and dollop the ricotta cheese on top of it using a tablespoon. Put the pizza back in the over for another 10 minutes. Remove from the oven, garnish with a few tablespoons of pesto, the coarsely chopped sun-dried tomato and the remaining oil. Serve immediately.