A typical Italian food – Round pizza with 6 tomatoes – Original recipe of Neapolitan Master Gino Sorbillo.

Ingredients
125 of water
2 gr of brewer’s yeast
250 gr of flour
7 gr of salt
6 types of tomatoes – (Corbarino – yellow tomatoes – pacchetelle – San Marzano Dop – spunzillo – dried tomatoes)
Fiordilatte of buffalo
Provola of buffalo
Fiordilatte of cow
Anchovies
 
Procedure
We start from the base of the pizza: mix 125 gr of water with 2 gr of brewer’s yeast; add 250 gr of flour with 7 gr of salt. Knead all for about 10 minutes, then divide it in 2 loaf ( one must be 50 gr) and let rise up for almost 8 hours.
 
Now, extend the bigger loaf  as a disco. With the loaf of 50 gr, make 3 drawstrings, and put on top of the disco to form 6 wedges that we fill with different ingredients: in every wedges, a different tomato that we accompany with cheeses, with anchovies under oil, fresh basil and all that you prefer.
 
The Master of Pizza Gino Sorbillo propose this combination: San Marzano Dop, fiordilatte and basil; fiordilatte of buffalo with Corbarino and anchovies, provola of buffalo; fiordilatte with yellow tomato; spunzillo and cheese, pacchetelle tomatoes with fiordilatte of buffalo.
 
Put in the oven for 15 minutes at 250°. When it is outside the oven, put on the fresh basil, arugula, speck, bacon and all that you prefer.
 
Wait it hot in a pizza plate of Ceramica Vietrese and you will see that also the Gino Sorbillo’s pizza is better.