Serves 1
Directions
- 1Form the polish with flour, water, and fresh yeast.
- 2Leave the polish to rest at 18-22 degrees Celsius for 18-22 hours.
- 3Mix the yeast into some water.
- 4Add flour, the polish, and the water with yeast in a terrine and mix.
- 5Add water gradually.
- 6Knead the dough by hand or with a mixer.
- 7Add salt.
- 8Let the dough rest for half an hour.
- 9Knead the dough.
- 10Let the dough rest for a quarter of an hour in the fridge.
- 11Repeat kneading and putting it in the fridge 2-3 times.
- 12Let the dough rise.
- 13After the dough has risen, stretch it in a tray with some olive oil.
- 14Make dimples in the dough with your fingers.
- 15Add the cherry tomatoes and basil.
- 16Cover with tomato water.
- 17Bake at 230-240 degrees Celsius for 10-15 minutes.
- 18Add olive oil and some salt after taking out of the oven.
Ingredients
- 150 g farina w280
- 150 ml acqua
- 0.5 g lievito
- 3 g lievito birra fresco
- 12 g sale
- 200 ml acqua
- 320 g far tipo 1
- pomodorini
- basilico
- aglio
- olio
Tips
- Use a rolling pin.
- If you do not have a mixer, after kneading for a while and the dough becomes sticky, cover it and put it in the fridge for half an hour.
- Also keep the water cold.
- If it's winter and you are kneading by hand, it is even better!
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