Pizza “Italia”

Preparation

1. Sift and mix the flours together.
2. Dissolve the yeast in a little water and take 400 g of flour from the total.
3. Add the sugar, the dissolved yeast and add all the water. Stir with a spoon. The dough will be soft and sticky but don’t worry. Turn a few seconds until all the ingredients are combined.
4. Cover the dough with cling film and let it rise at a temperature of about 22 ° C.
5. Let it rise for 6 to 8 hours until the dough has tripled its volume.
6. After the time has elapsed, insert the dough in a planetary mixer, add the other 100 grams of flour, give it a few turns at medium speed. Add the oil and salt, stir a few more seconds with the hook and the dough will be ready.
7. Turn it over on a surface dusted with flour. Give two wallet folds and then another round with the three folds. Let it rest for 10 minutes and then give two more rounds of wallet folds.
8. Divide the dough into 4 loaves, cover with plastic wrap and let rise at room temperature for about 1 hour.
9. Turn on the oven at 250 ° C. Leave the pan inside to cook the pizza in order to heat it.
10. Prepare the tomato sauce to spread over the pizza by seasoning it with salt, oregano and oil. Cut the mozzarella into cubes and wash the basil.
11. Roll out the pizzas using your hands by gently squeezing the center and spreading the dough until it is the right size. Take the pan from the oven, paying attention, and place the pizza on it, spread the sauce quickly, sprinkle with a little oregano and bake. Cook for about 8-10 minutes, remove from the oven, spread the mozzarella and bake for another 5 minutes.
12. Remove from the oven, arrange a few basil leaves on top of the pizza, a drizzle of oil and serve immediately. Proceed like this with all 4 pizzas.