Makes 6
Ingredients
250g Canadian flour (or very strong flour)
50g sourdough (or half sachet of active dry yeast)
190g lukewarm water
1 tablespoon extra virgin olive oil
A pinch of salt
Filling
2 mozzarella (125g each)
Basil
2 tomatoes
Extra virgin olive oil
Method
In the large bowl of an electric mixer add the warm water. Sprinkle on the yeast with a pinch of sugar (or half teaspoon of honey), mix until the yeast is dissolved. Add the strong flour a bit at a time. If you don’t have an electric mixer start mixing with a fork and then knead by hand.
Mix in the olive oil and salt. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes.
Cover dough and let sit in a warm place for 4 hours. Divide dough into 6, and start shaping the pizza. Allow to rest for 1 hour. Brush the top and base of the pizza with some oil. Fold one side of the pizza, as if it is a pocket and bake.
Meanwhile prepare the topping (filling). Slice finely the tomatoes and mozzarella, season with oil and salt. Remove pizza from oven and allow to cool down a bit for 10 minutes. Fill the pizza, decorate with some basil and a drizzle of olive oil.