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Ingredients
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Dough Ingredients
Topping Ingredients
Method
Dough Preparation
- 1
Activate the yeast
In a small bowl, combine the active dry yeast with 100 ml of warm water (about 37°C). Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix the dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the activated yeast mixture and the remaining water (200 ml). Stir until a rough dough forms.
- 3
Knead the dough
Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. Add olive oil during kneading to keep the dough moist.
- 4
First rise
Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Assembling the Stirato
- 5
Preheat the oven
Preheat your oven to 220°C (428°F) and place a baking stone or a baking tray inside to heat up.
- 6
Shape the dough
Once the dough has risen, punch it down to release the air. Transfer it to a floured surface and stretch it gently into an oval shape, about 2 cm thick.
- 7
Add toppings
Place the shaped dough onto a parchment-lined baking tray. Top with halved cherry tomatoes, crumbled feta cheese, black olives, and fresh basil leaves. Season with sea salt and black pepper to taste.
- 8
Bake the Stirato
Carefully transfer the baking tray to the preheated oven and bake for about 15-20 minutes, or until the crust is golden brown and the toppings are cooked through.
- 9
Cool and serve
Remove the Stirato from the oven and let it cool on a wire rack for a few minutes before slicing. Serve warm.
