Ingredients:
- 750g very strong flour (00 type)
- 5g dry yeast
- 1tbsp sugar
- 20g salt
- 30g olive oil
- 500g filtered water (no chlorine)
- The day before, prepare the poolish: dissolve the yeast and sugar in the lukewarm water, wait until it activates (about 15 mins). Mix with the flour (it’s ok if it’s a bit lumpy), salt and oil. No need to knead, but the flour should be incorporated to the water. Cover with clingfilm and leave to rise an hour at room temperature before transferring to the fridge for 18-24 hours.
- Take the dough out of the fridge, and punch it to take the air out. Divide in 4 balls, grease with oil and leave to rise for 2 hours in a warm place.
- Preheat the oven at maximum temperature (250 °C at least). With each ball of dough, form a pizza by pushing the dough with the tips of your fingers. Transfer to a dish and add the toppings.
- Cook at 250°C. It takes about 7-8 mins for each pizza. One at a time in the oven!
For the tomato: choose a VERY good Italian/Spanish passata, in a glass jar (I find tin gives a metallic taste), sieve it for 15 mins, then add a bit of oil, salt and a bit of dried oregano.
Toppings:
- Gorgonzola+mascarpone
- Cream, ham and mushrooms
- Tomato + buffalo mozzarella at the very end
- Spicy salami (no chorizo) + gorgonzola