Pizza with Pesto and Beppino Occelli Tuma dla Paja

Are you looking for a slightly different pizza? Try to season it with Pesto and Beppino Occelli Tuma dla Paja – una bontà!


5 g of fresh brewer yeast
300 ml water
250 g flour
250 g manitoba flour
10 g salt
35 g of Ogygia Unfiltered Extra Virgin Olive Oil + to grease the pan
250 g of Beppino Occelli Tuma dla Paja
200 g of Genoese pesto

Those who want to speed up the preparation can buy the ready-made pizza dough, even if with a good homemade dough the final result will undoubtedly be better.


Start with preparing the pizza dough. First dissolve the brewer’s yeast in the warm water.

In a large bowl mix the two flours. Then begin to pour a bit of water and start kneading. When you have combined about half the water, also add the salt and extra virgin olive, continue to knead, gradually pouring all the remaining water.

Once you have a dough with an elastic consistency, cover it with a cloth and let it rise for a couple of hours in a warm and dry place (the oven turned off with the light on is ideal).

After the time required for the leavening, take the dough and spread it in a baking pan previously greased with extra virgin olive oil.

Cut the Tuma dla Paja Occelli into chunks. Then season the pizza by spreading a generous and uniform layer of Genoese pesto, then sprinkle the pesto with the pieces of Tuma dla Paja. Complete by drizzling olive oil. 

Bake the pizza in a preheated oven at 180 ° C for about 30-35 minutes.