Directions
When I want to eat a good pizza I plan it ahead. I do that cause the pizza dough needs 48 hours to be perfect. You know, good things come to those who wait 😉✨
Pizza dough
500 g italian flour (00) or strong flour
4 g instant dried yeast
1 tsp salt
1 tbsp extra virgin olive oil
300 ml water
Topping
Tomato sauce
Mozzarella cheese, grated
Cheddar cheese, grated
Gorgonzola cheese, crumbled
Camembert cheese, crumbled
Optional
Prosciutto crudo, added as pizza comes out of the oven
Baby arugula, added as pizza comes out of the oven
In a bowl sift the flour, add the yeast, salt, olive oil and water. Knead until well combined.
Cover the bowl with a lid and put it in the fridge for at least 48 hours
Take the dough out of the fridge at least 1 hour (preferably 2 hours) before you bake the pizza. Divide the dough into pieces and leave covered to rest.
Preheat oven 250 C and place a pizza stone on a rack in the lower part of your oven.
On a lightly floured work surface gently flatten the dough into a disc.
Top the dough with the tomato sauce, then the grated and crumbled cheeses.
Bake for 12-15 minutes, then add the prosciutto and arugula.
Enjoy!
