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Ingredients:• 500g flour (12g protein)• 400ml fresh water• 7g salt• 10g fresh yeast (or 3.5g dry yeast)
Method:1️⃣ In a bowl, combine flour, salt and yeast.2️⃣ Pour the water a little at a time, stirring until all the flour disappears to the bottom.3️⃣ Make 2-3 folds, then rest for 30 minutes.4️⃣ Repeat the folds until you form a ball and let it rest for 60 minutes.5️⃣ Roll out the dough like a sheet, make a fold here and there, roll it up and ball it up to tighten it well.6️⃣ Final rest for 5 minutes, then portion and form the loaves.7️⃣ Leave to rise in a container for 1 hour and half.8️⃣ Roll out starting from the center and with a nice “slap” widen it.9️⃣ Season with peeled San Marzano tomatoes, fior di latte cut into strips, grated pecorino, fresh basil and a drizzle of oil.
Cooking: Bake in an Effeuno oven at 450°C above and 420°C below for just 90 seconds! 🔥🍕And here is the pizza: beautiful as a painting and with the flavor of happiness! 😋
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