Ingredients
560g Canadian flour
525ml tap water
6g fresh yeast
30g extra virgin olive oil
17g salt
Topping
Peeled tomatoes
Oregano
Extra virgin olive oil
Salt
Method
The evening before prepare the poolish with 500g of flour, 500ml of water and 2g of yeast. Mix well, cover with a dish cloth and allow to rest at room temperature overnight (About 12 hours). If you use a stand mixer I’ll suggest you use the bowl of the machine to prepare the poolish. In the morning dissolve the remaining yeast in 25g of water. Add to the poolish the remaining flour, yeast, salt and mix for 10 minutes , over a low speed, with the flat beater until the dough comes together around the beater. Add the oil, one spoon at a time, and fit the dough hook. Knead until the dough is smooth and comes away from the sides of the bowl. Cover the bowl and refrigerate at a temperature at 8ºC until 4 pm if the leavening it’s too slow or until around 7 pm if doubled its size. Transfer dough to a well floured surface. Divide dough into two equal parts. Fold the dough twice and move each dough piece to a baking tray, with the folding line facing down. Let rest for 30 minutes at room temperature. Stretch the dough by hand, if too sticky use some flour. Allow to rest for a further 30 minutes.
Meanwhile pre-heath oven at 250ºC. Mix the tomatoes with oregano, salt, a drizzle of olive oil and mash the tomatoes with a fork. Spread the tomatoes on top of the pizzas and bake them for about 10/15 minutes. Add the chopped mozzarella cheese and cook for 5 minutes.