Homemade pizza

Phase A: Pre-fermented dough

Start by placing in a container:

• 400g of water
• 300g of type 0 flour
• 6g of dry sourdough starter
• 2 teaspoons of honey
• Mix well until you obtain a homogeneous dough. Close the container and place it in the refrigerator, maintaining a temperature not lower than 4°C for about 10 hours.

Phase B: Final doug

After 10 hours, take a round bowl-shaped container and pour the pre-fermented dough into it. Add:

• 600g of ice-cold natural water
• 25g of salt
• 30g of extra virgin olive oil
• 700g of flour
• Start kneading until you obtain a soft, velvety, and slightly sticky dough. If necessary, add a little flour to reach the desired consistency. The dough should form a "ball".

After phases A and B, knead by hand for 15 minutes, or if possible, use a mixer to reduce the time to 10 minutes.

Next, place the "ball" in a bowl previously oiled with two or three tablespoons of extra virgin olive oil. Seal tightly with plastic wrap and cover with a cloth. Refrigerate for 20 hours.

After 20 hours, take the bowl out of the refrigerator, remove the plastic wrap, and let it rest at room temperature for 2 hours with only the cloth covering it.

After the rest, the dough is ready to be prepared and topped! You can choose to form classic dough balls like in a pizzeria or roll out the necessary amount without flattening the edges in a pan to obtain the classic pizza. The key to puffing up the edges is not to moisten them.

Cooking temperature: 300°C (even without ventilation).

Cooking time: 3 to 5 minutes.

For the filling:

• 4 medium mozzarellas
• 600g of tomatoes
• 400g of mushrooms in oil
• 200g of ham
• 15 mixed olives
• Other ingredients to taste

Enjoy your meal!