STUFFED CAPRESE PIZZA

Credits: Irene Mattacchioni

Method

Mix the dry yeast and flour. Knead with 700 ml of water. Then add the salt, oil, and another 100 ml of water. Knead for a long time and let it rest for about 10 minutes. Fold the dough several times inward. Place in an oiled bowl and cover with plastic wrap. Let it rise in the refrigerator for 24 hours.

Take the dough out of the fridge, divide it in half, and let it rest at room temperature for about 2 hours. Roll out one half of the dough, spread the other half, and transfer it to the baking tray.

Drizzle some oil on the surface of the dough, spread the other half, and lay it on the first half to form a "kiss".

Bake in the bottom part of the preheated oven at the highest temperature for about 15 minutes, then transfer the tray to the middle part of the oven and finish baking. Remove from the oven, separate the two halves, and fill with tomatoes, mozzarella, and fresh basil.