Technique
Making the dough
1) Begin by handmixing all the ‘0’ flour with yeast and 1 cup of lukewarm water. Place the combination in a container with the lid on and let it ferment 16 to 18 hours at room temperature – at round 20 to 22 °C.
2) Add this fermented dough starter to a dough mixer with 1 2/3 cups of water and the ‘00’ flour and begin mixing. This may be accomplished in a bowl utilizing a wood spoon by hand as nicely. As soon as all of the elements are nicely blended and kind a uniform texture, slowly add the salt and on the finish, the remaining 100 millilitres of water.
3) Take the dough out of the bowl and knead it on a counter high. Knead for 1 to 2 minutes to enhance the elasticity of the dough.
4) Portion sections of round 270 grams to 280 grams of dough. This amount ought to make 5 pizza bases.
Making the topping and cooking
1) Mix the tomatoes with salt, olive oil and basil leaves to create the tomato sauce.
2) Hand stretch the pizza dough by urgent the highest of it along with your fingers. Rotate the dough and press additional to stretch it out. Maintain repeating this step till the dough is at your required thickness.
3) Unfold the tomato sauce on high, together with the mozzarella.
4) Prepare dinner for 4 minutes in a house oven at 250 °C.
5) End with including some basil leaves on high as garnish and a drizzle of olive oil.
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