Time: 20 minuti e 6 ore di riposo
Difficulty: media

Today, a jewel of Italian cuisine: pizza.
It's an artisanal product, so there may be slight variations from recipe to recipe.

Characteristics: Pizza is the most popular dish in the world; its name remains unchanged in every language.
Pizza dough is made only with water, salt, yeast, and flour.
History: The first signs of pizza date back to the schiacciata, a dough of water and flour cooked on hot stones. The flour, however, is not made from wheat, but from millet and barley crushed together. The Egyptians later discovered natural leavening processes.
Note: Pizza, according to tradition, must be round, no more than 35cm in diameter, with a raised edge (cornicione) and a center no thicker than 4mm.
It has the characteristic flavor of well-baked bread, mixed with the tartness of tomato, the savory flavor of mozzarella, and the freshness of basil.

Ingredients for 1 kg of dough:
500 g Molino Dalla Giovanna lactose-free bread and pizza mix
420 g water
25 g fresh yeast
30 g sunflower oil
8 g sugar
10 g white wine vinegar
10 g fine salt
Very fine rice and corn flour for dusting (permitted)

For the topping
350 g pizza mozzarella (permitted)
300 g sweet provolone cheese
200 g cherry tomatoes
100 g pitted black olives
3 sprigs basil
Extra virgin olive oil

Method
Place the mix in a bowl or in a stand mixer, pour the water into a second bowl and dissolve the yeast and sugar, stirring with a steel whisk; transfer the resulting liquid to the flour mixture and incorporate it by hand. Finally, add the oil, vinegar, and salt and knead until smooth and homogeneous.
Finally, transfer the dough to a wooden board, dusting it with rice and corn flour. Divide the dough into 340g portions, shape into round balls, and wrap them in plastic wrap.
Place on a tray to rise in the refrigerator for about 5 hours.
Meanwhile, prepare the topping.
Finely chop the mozzarella and provola dolce, and return to the refrigerator until ready to use.
Wash the cherry tomatoes thoroughly, divide into 4 pieces, remove the pulp with the tip of a knife, and create fillets.
Remove the tray from the refrigerator, place the risen dough balls on a pastry board dusted with rice and corn flour, and let rest for an hour.
After this time, use your hands to stretch the pizzas until they are about 28-30 cm in diameter, making sure to leave a thicker edge. Top the pizza bases with mozzarella mixed with provola. Add the tomato slices and olives and bake in a preheated stone oven at 300°C (572°F) for 10-12 minutes.
If using a traditional oven, heat it with a suitable stone slab inside to the highest temperature and then bake the pizza for 12-15 minutes.
When cooked, remove the pizza from the oven and garnish with a tablespoon of oil and a sprig of fresh basil.