Today Pizza in Teglia my lovely Pierinis 😜

Ingredients:
• 750 g of flour Molino Dallagiovanna
• 550 g of water
• 10 g of fresh yeast
• 15 g of salt
• 40 g of extra virgin olive oil

Procedure:
1. Start mixing: Put all the flour and yeast into the dough mixer (planetary mixer). Add 440 g of ice-cold water (by “ice-cold,” I mean with actual ice; I put a bottle in the freezer for about an hour). Start mixing at low speed until the flour absorbs most of the water. This should take about 7 minutes.
2. Increase the speed: Increase the mixer speed (I set it to the highest speed, but be careful not to overheat it). Slowly add the remaining water in small amounts, allowing the dough to absorb the liquid. This should take another 7-10 minutes.
3. Add salt and olive oil: When the dough reaches a temperature of 17-19°C, and it is smooth and well combined, add the salt. Then, add the olive oil slowly, in small amounts, while continuing to mix until fully incorporated.
4. Final temperature: When the dough is ready, its final temperature should be between 22-25°C.

At this point, the dough is ready to be left to rise (about 1-2 hours, or until it doubles in size). Once risen, divide the dough into 3 portions, shape them, and let them rest again until they double in size, about 2 hours depending on the room temperature.
5. Shaping: Dust the dough with semolina flour and place it into an oiled baking tray. Bake in a preheated oven at 250°C for about 12-15 minutes. For the first 7-10 minutes, place the tray on the lower rack of the oven, then move it higher to finish baking.

This method will give you a crisp and soft dough for your pizza!

I dressed it with a buffalo mozzarella and burrata mousse, valerian or rocket salad and San Daniele ham, you can do it however you like

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