Serves 1
Directions
- 1Put 100 ml of water in a bowl
- 2Put 2 grams of dry yeast in the water
- 3Mix it up a little bit and melt the dry yeast
- 4Add 1 to 2 grams of honey
- 5Add 100 grams of flour
- 6Mix it up for a couple of minutes
- 7Let it rest one hour at room temperature and 16 to 24 hours in the fridge
- 8After 24 hours, add 10 grams of cold water, 5 grams of salt and 60 grams of flour to the polish
- 9Melt a little bit of salt in the water
- 10Mix everything
- 11Dump everything on the counter
- 12Work the dough
- 13Close it and let it rest for 15 minutes
- 14After 15 minutes, let it rest for one hour to two hours at room temperature
- 15Stretch the pizza on the flour with semolina
- 16Put pesto, pecorino cheese and mozzarella on the pizza
- 17Cook it
- 18Add prosciutto cotto and fresh basil after the pizza is cooked
- 19Put a bit of extra virgin olive oil on top
Ingredients
- 100 ml water
- 2 gr dry yeast
- 1 gr honey
- 2 gr honey
- 100 gr flour
- 10 gr water cold
- 5 gr salt
- 60 gr flour
- pesto genovese
- pecorino cheese
- mozzarella
- high quality ham
- fresh basil
- extra virgin olive oil
Tips
- Every flour is different, so it might be more sticky to you
- If you be gentle on the pizza, the pizza will be gentle to you
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