325g water at 110 degrees in a bowl
Add 5g active yeast
Add 500g OO double O flour
Add 10 g salt
Use dough hook on mixer 1-2 min. On low until a ball
Do 8 minutes with mixer on medium
Put Dough into oiled bowl to let it rise 1-1.5 hours and cover with plastic wrap, leave at room temp
When dough has doubled in size and is fluffy remove.
Put dough into a floured surface and divide into 3-4 dough balls. Roll into balls and tuck under. Don’t work it too much.
Let rest covered with plastic wrap in the fridge for 30 minutes at least.
Top with bresaola with porcini and pepper Brooklyn cured, or salami finocchiona Levoni, fresh mozzarella, red pizza sauce by rustic crust or urbani black truffles and mushrooms sauce.. yum!
