Directions
- 1Prepare the yeast by mixing 100 ml of water, 2 gr of dry yeast, and a pinch of honey.
- 2Add 100 gr of flour 00 and mix well.
- 3Let the mixture rest for 1 hour at room temperature, then 16 to 24 hours in the fridge.
- 4In a separate bowl, mix 10 gr of cold water, 5 gr of salt, 60 gr of flour and the prepared yeast.
- 5Mix until well combined. Let it rest for 15 minutes.
- 6After resting, the dough should be less sticky. Use a spatula to help shape it into a ball. Let rest for 1-2 hours at room temperature.
- 7Once rested, spread out the dough to form a 12-inch pizza base.
- 8Spread pesto genovese over the pizza base. Sprinkle with pecorino cheese and add fresh mozzarella.
- 9Bake the pizza in a wood-fired oven until cooked.
- 10Add prosciutto cotto and fresh basil to the pizza after cooking. Drizzle with extra virgin olive oil and serve.
Ingredients
- 100 ml water
- 2 gr dry yeast
- 100 gr flour 00
- 2 gr honey
- 10 gr water cold
- 5 gr salt
- 60 gr flour
- 1 pesto genovese
- 1 pecorino cheese
- 1 mozzarella cheese
- 1 prosciutto cotto
- 1 fresh basil
- 1 extra virgin olive oil
Equipment
bowlspoonmeasuring cupsspatula
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