Ingredients
- 600 g flour 00 (strength 220)
- 400 g flour 00 (strength 300) or type 1 (strength 300)
- 300 g fresh tomato sauce
- 300 g buffalo mozzarella
- 10 g fresh brewer's yeast
- extra virgin olive oil
- malt
- basil
- salt
Knead flour with 600 g of water at a temperature between 3 and 4 ° C.
United 1 g of malt and yeast and knead quickly. Let the dough rest at room temperature for 30 minutes.
United then another 100 g of water, again at 3-4 ° C, in three strokes, waiting every time it is well absorbed: it will take about 20 minutes by kneading by hand, 7-8 minutes with a planetary mixer.
Place the dough in the fridge for 20 minutes.
Add then 20 g of oil and 20 g of salt and knead again until you get an elastic and compact mass; put it to rest in the refrigerator for 12-16 hours.
Divide the dough into 2 loaves and double in volume on the oven tray at room temperature for about 3 hours and 30 minutes.
Roll out then the loaves, cover them with plastic wrap and let them rest for another 1 hour. Roll them out again for the last time.
Bake when the oven is already hot, in static mode, at 260 ° C for 12 minutes; Remove from the oven, stuff with tomato sauce and finish cooking for another 3-4 minutes.
Complete with mozzarella, broken with your hands, and basil leaves.
Trick: to make the pizza more crunchy, immediately after the first cooking put it in the blast chiller for 15 minutes.
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