Ingredients: tomato sauce, mozzarella, gorgonzola, red ‘Nduia.
- 2 kg of flour for pizza “Spadoni”
- 2 kg flour Manitoba “Spadoni”
- 25 g yeast (cube)
- 3.5 liters of water
- 1 tablespoon of sugar
- Extra virgin olive oil
Begin 3 days in advance with the pizza flour, 2.5 liters of water and 1/2 cube of yeast. Knead the ingredients well to make a soft dough. Now add half of the sugar and let the dough rest for 24 hours. The next day, add 1 kg Manitoba flour and the remaining water and sugar.
On the third day, add the last kg of Manitoba flour and the remaining yeast, dissolved in a glass of water and the salt dissolved in half a glass of water. Knead the dough well and let it rest for at least another hour.
Form balls of dough of 200/250 g each.
Cover and let rest for 3 hours.
If you have a professional oven, set a temperature of 340°C and bake the pizza in it.
If you have a normal oven, set the maximum temperature. Spread the dough and garnish the pizza with your favorite toppings and bake them for about 20 minutes.