Classic mozzarella pizza

See the recipe by Molino Soncini Cesare

Ingredients
Molino Soncini Cesare Pizza Line Green flour500g
mozzarella250g, sliced
tomato puree300g
water3 litres
salt12g
olive oil20ml
yeast20g

Ingredients for the filling/topping

ham, mushrooms, sausage, wurstel, or as you wish

Recipe:

mix all the ingredients together, keeping aside part of the water (about 1.5 litres) to be added a little at a time, and work to produce a very soft dough (like ciabatta). Put about 1.0/1.2kg of dough into a well-oiled 50cm-wide oven-dish, and leave to rest for 30 minutes at 28°C in a refrigerated cell (or until it doubles in volume).
Roll out well using the fingers at least twice, letting it rest a little between each rolling (around 30 minutes). Make two discs, add the tomatoes, and leave the dough to rise for at least two hours at 28°C in the cell (or until it doubles again in volume). Bake at 210/220°C for 10/12 minutes. When the crust has begun to colour, add the mozzarella and any other toppings to taste.

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