Ingredients
Serves: 4
For the dough
- 1kg 00 flour
- 10g fresh yeast/ 5g dry yeast
- 500 ml water
- 50 ml EVO
- 20g fine sea salt
For the topping
- 500g peeled plum tomatoes
- Salt, pepper, origano as per taste
- 200g diced spicy ventricina salame
- 200g julienne cut mozzarella
- 50g n'duja salame
Method
- Pour the flour, the yeast and 100ml of water into the dough machine; start the machine at low speed for 1 minute then add the rest of the water little by little.
- Let spin it for 4/5 minutes at low speed and then turn the speed at medium for other 4/5 minutes.
- Add the salt and spin for 1 minute, then pour Extra Virgin Olive Oil little by little until it's all absorbed by the dough at medium speed.
- Turn it off and take the dough out of the machine.
- Work the dough with your hands until you have a nice round shape.
- Cut in two halves and put them in 2 bowls, cover with cling film. Let the dough proof for 3 hours, in a warm & dry place, until doubled in size.
- In the meantime, put the tomato in a bowl with salt, pepper, oregano and then blend all together. Let it rest in the fridge until the dough is ready.
- Switch on the oven at maximum temperature static.
- Take the dough out of the bowl and place it on an oven tray (35x30cm) on a sheet of baking paper.
- Stretch gently the dough evenly, until you cover all the tray. Cover the tray with cling film for half an hour.
- After that you can start seasoning with the tomato sauce and sprinkle the spicy ventricina salame on top.
- Put in the oven for 20/25 minutes.
- Take out from the oven, put the mozzarella and the n'duja , put back in the oven until the mozzarella is melted.
- Your pizza is now ready, buon appetito!
