👩‍🍳 Dough Preparation

Start by pouring the water into a large wooden dough trough (madia), then dissolve the salt and sugar in it. Once fully dissolved, add more than half of the flour.

Hold the yeast in one hand and dust the other with flour. Rub the yeast between your palms and let it fall over the flour. Start mixing with one hand, allowing the flour to gradually absorb all the liquid.

Continue adding flour in stages, mixing until a rough dough forms. Add the olive oil and continue kneading with one hand until fully absorbed.

Transfer the dough to a work surface and knead with both hands for 20–25 minutes. Add just a dusting of flour if needed — the dough should be smooth and not sticky. Shape it into a ball, cover it with the dough trough, and let it rest for 15 minutes.

⏲️ First and Second Rise

After 15 minutes, lightly knead the dough again, form a smooth ball, place it back in the trough, cover it, and let it rise for 40 minutes at room temperature.

Now divide the dough (called staglio). For a professional method, divide into two parts, form a log, and shape into balls by pinching between thumb and index finger. Alternatively, simply divide the dough into 250–260 g portions.

Roll each dough ball gently on the work surface to seal the bottom and shape into a sphere. Place each ball in the dough box or back into the trough, spaced apart, cover, and let rise for 8–12 hours at 18–24°C.

🍅 Sauce & Toppings

In a bowl, crush the peeled tomatoes by hand. Season with salt, a drizzle of olive oil, and torn basil leaves.

Slice the fiordilatte in half lengthwise, then into strips that are not too thick or too thin.

🔥 Stretching & Baking

As the dough nears the end of its rise, preheat your oven with a pizza stone for at least 30–60 minutes at max temperature.

Dust a dough ball with flour on both sides. Stretch it gently by overlapping your index fingers and thumbs to form a triangle shape and press from the center outwards to push air into the crust. Flip and repeat the pressing two more times on each side.

Avoid pulling the dough too harshly. Gently transfer it to your counter by pinching opposite edges and laying it down. Place one hand in the center while using the other to pinch and stretch an edge slightly, then rotate and repeat.

The goal is to stretch the dough halfway — not fully — before adding toppings.

🧀 Topping & Cooking

Spoon the tomato sauce in a spiral motion, leaving the edges clean to form the crust.

Add sliced fiordilatte sparingly, sprinkle grated Parmigiano, fresh basil, and a drizzle of olive oil.

Transfer the pizza to the oven using a peel, stretch gently if needed, and bake until bubbly, with a leopard-spotted crust:

• 60–90 seconds at 450–500°C
• 7–8 minutes at 250–280°C, on a hot stone
  

🇮🇹 Buon Appetito!