900 g of flour, 600 ml of water, yeast, sauce, mozzarella, extra virgin olive oil
Knead five hundred grams of flour with 600 ml of water for at least 2 minutes, then we cover the batter with kitchen film transparent and let rest for 30 minutes. Then add the yeast, 150 g of flour and continue to knead when the flour is completely absorbed, add 20 g of salt, gradually add the remaining flour and continue to mix until the mixture is smooth and compact. We spread a little flour on a pastry board and go to work the dough rolling up on itself one way and then the other way around several times, infarinandoci both hands, let the surface, during the process, once completed we cover the dough with oiled plastic wrap and let rise for 2 hours. Now divide the dough into loaves and continue to work it more to give it strength and we place each loaf in a airtight container letting it rise for 5-6 hours. Bake the pastry, and we begin to roll out the dough, widening as it serves and without crushing the edge if you like, now pour the sauce using a spoon, put the pieces of mozzarella, a drizzle of olive oil and put in the oven on the baking stone checking until the cooking is to our liking.