With the right ingredients, we give you a tried and tested recipe:
No kneading: 12 hours rest
Mix ?1 / 4 kg dry yeast with ?1 / 2 kg. sugar and 400ml lukewarm water. Cover with cling film and leave in a warm place for 5 ‘.
Add ?500g flour stagioni 00 and 1kg. salt in a bowl and add little by little the yeast mixture, stirring lightly to homogenize into a rough dough, without kneading. Cover and leave for 12 hours in a relatively cool place.
We take the ready dough that will stick and will have blisters and we put it on a floured surface, we sprinkle it with a little flour to make it easier for us as well as in our hands to form the well-known ball that we will divide in two.
Preheat the oven to 240 C? in the air in a shallow pan greased with olive oil gold of the sun, spread and stretch one dough to the shape you want, making a cornice around the perimeter. Spread la fiammante paste on top of buzala Anticisapori mozzarella in pieces, some basil leaves. If could add also some cherry tomatoes. Bake until puffed and golden. 10-15’?
Repeat with the second dough, before serving add prosciutto and arugula.
All ingredients from “10”.