Time: 30 minuti più riposo
Difficulty: facile

Ingredients for 1 kg of dough
For the dough:
500 g Molino DallaGiovanna Bread and Pizza Mix
390 g Water
19 g Fresh Yeast
8 g Fine Salt
40 g Seed Oil

For the Filling
250 g Mutti Tomato Pulp
200 g Block of Mozzarella
Extra Virgin Olive Oil
Salt
Olives and Prosciutto, to taste

Dough Preparation
Place the mixture in a bowl and mix well. Make a well in the center, dissolve the yeast in the water, and pour it into the flour. Knead until all the liquid is absorbed, creating a smooth dough. Then add the oil and salt and knead for two minutes until well combined.
Shaping and Rising Procedure
Divide the dough into balls weighing 430/450 g each and place them in a basket or on a floured cutting board to rise.
Let it rest for about 60-90 minutes.
Meanwhile, chop the mozzarella and place it in a separate bowl. Season the tomato with oil, salt, and pepper.
After this time, stretch the pizza dough by hand, starting from the center with your fingertips and rolling it out until you obtain a well-stretched circle with higher edges. Sprinkle with a little tomato pulp, or leave it plain.
Cooking Method
Using a peel, take the pizza, prick the bottom, and bake on a stone (stone oven or a refractory oven preheated to 250°C) for about 7 minutes.
Remove from the oven and top with mozzarella. Return to the oven for another 3-4 minutes.
Chop the mozzarella and place it in a separate bowl. Season the tomato with oil, salt, and pepper.
Remove from the oven and serve.