Gourmet Pizza

Serves 1
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Directions

  1. 1Make a pre dough with 300g flour, 150ml water and 3g fresh yeast.
  2. 2Make a pre dough with 300g flour, 150ml water and 3g fresh yeast.
  3. 3Make a pre dough with 300g flour, 150ml water and 3g fresh yeast.
  4. 4Let it sit 1 hour at room temperature and 24 hours in the fridge.
  5. 5Let it sit 1 hour at room temperature and 24 hours in the fridge.
  6. 6Let it sit 1 hour at room temperature and 24 hours in the fridge.
  7. 7Refresh the dough with 700g flour, 550ml cold water, 1g yeast and 30g salt.
  8. 8Refresh the dough with 700g flour, 550ml cold water, 1g yeast and 30g salt.
  9. 9Refresh the dough with 700g flour, 550ml cold water, 1g yeast and 30g salt.
  10. 10Let it sit for 1 hour at room temperature.
  11. 11Let it sit for 1 hour at room temperature.
  12. 12Let it sit for 1 hour at room temperature.
  13. 13Make the dough balls, 280g each.
  14. 14Make the dough balls, 280g each.
  15. 15Make the dough balls, 280g each.
  16. 16Let the dough balls sit for 4 hours at room temperature.
  17. 17Let the dough balls sit for 4 hours at room temperature.
  18. 18Let the dough balls sit for 4 hours at room temperature.
  19. 19Cut the ananas in little pieces.
  20. 20Cut the ananas in little pieces.
  21. 21Cut the ananas in little pieces.
  22. 22Stretch the dough.
  23. 23Stretch the dough.
  24. 24Stretch the dough.
  25. 25Add fior di latte.
  26. 26Add fior di latte.
  27. 27Add fior di latte.
  28. 28Add olive oil.
  29. 29Add olive oil.
  30. 30Add olive oil.
  31. 31Add prosciutto cotto.
  32. 32Add prosciutto cotto.
  33. 33Add prosciutto cotto.
  34. 34Add olive oil again.
  35. 35Add olive oil again.
  36. 36Add olive oil again.
  37. 37Bake at 420 degrees.
  38. 38Bake at 420 degrees.
  39. 39Bake at 420 degrees.
  40. 40Add ananas.
  41. 41Add ananas.
  42. 42Add ananas.
  43. 43Add parmigiano.
  44. 44Add parmigiano.
  45. 45Add parmigiano.
  46. 46Add chili oil.
  47. 47Add chili oil.
  48. 48Add chili oil.

Ingredients

  • 300 g flour (W300)
  • 300 g flour (W300)
  • 300 g flour (W300)
  • 150 ml water
  • 150 ml water
  • 150 ml water
  • 3 g fresh yeast
  • 3 g fresh yeast
  • 3 g fresh yeast
  • 700 g flour
  • 700 g flour
  • 700 g flour
  • 550 ml cold water
  • 550 ml cold water
  • 550 ml cold water
  • 1 g yeast
  • 1 g yeast
  • 1 g yeast
  • 30 g salt
  • 30 g salt
  • 30 g salt
  • fior di latte
  • fior di latte
  • fior di latte
  • olive oil
  • olive oil
  • olive oil
  • prosciutto cotto
  • prosciutto cotto
  • prosciutto cotto
  • olive oil
  • olive oil
  • olive oil
  • ananas
  • ananas
  • ananas
  • parmigiano
  • parmigiano
  • parmigiano
  • chili oil
  • chili oil
  • chili oil

Equipment

ovenstand mixer

Tips

  • Pre dough should sit 1 hour at room temperature and 24 hours in the fridge.
  • The dough balls should sit for 4 hours at room temperature.
  • Bake at 420 degrees.