Drive away with green broad beans and ricotta
single courses from Italy
translated by Italian with
With a giant cornice, as good as in a pizzeria!
Dissolve the yeast in a little warm water with malt and sugar and let it react for 10 minutes.
Add 150g of flour and the rest of the water, mix with a spoon and let rise the preferment covered in the oven turned off with the light on for 3 hours.
On a surface put the remaining flour, pour in preference and mix also salt and oil. String the dough: beat it, turn it over and fold it over on itself. Make the 3 folds adding a little flour if necessary.
Put in a floured bowl, cover, and let rise again 2 hours.
Turn on the static oven at maximum power. Heat a large pan, roll out the dough by pressing from the center outwards leaving the edge 1 or 2cm thick. When the crust has formed on the bottom, put the tomato and a drizzle of oil in it and transfer the pan to the oven
When it is almost cooked, add the dried mozzarella and cook in grill mode until it has melted.
Enjoy it hot !!