Time: 40 minuti più lievitazione
Difficulty: Media

There's no ideal time for pizza; we love it any time of day!
Today I'm sharing a delicious recipe with a light and digestible dough, but with a mouth-watering filling thanks to radicchio.

Characteristics: Red radicchio is a vegetable characterized by its typical bitter flavor. It's rich in minerals, including potassium, phosphorus, sodium, iron, magnesium, and calcium, making it an ideal food for those suffering from demineralization.
Historical Notes: Radicchio first appeared in Italy in the 16th century, in the province of Treviso, where it was a staple food and then became a prized vegetable.
Note: In Italy, the best-known radicchio is Treviso radicchio (protected by the Protected Geographical Indication certification) and comes in two varieties: early and late. Early red radicchio generally has broader leaves and is more bitter than late radicchio, which is more prized and expensive.

Ingredients for the poolish:
100 g Molino Dalla Giovanna bread and pizza mix
110 g water
4 g yeast

Ingredients for 1 kg of dough:
500 g Molino Dalla Giovanna bread and pizza mix
390 g water
12 g fresh yeast
8 g fine salt
40 g sunflower oil
For the filling:
Tomato puree
Mozzarella
Vegetables and cured meats to taste

Procedure for making the poolish:
Pour the mix into a stand mixer and mix for a few seconds. Dissolve the yeast in room-temperature water and pour it into the mix all at once.
Knead for a few minutes at medium speed with the stand mixer, or by hand, until the dough becomes smooth. Refrigerate for 4 hours.
Procedure for making the dough:
Pour the mix into a stand mixer and mix for a few seconds. Add the poolish and mix until the dough becomes lumpy.
Dissolve the yeast in room-temperature water and pour it into the mixture all at once.
Knead for a few minutes until the dough is smooth.
Then add the oil and salt and knead for at least 5 more minutes. Place the dough on a cutting board and shape it into small loaves of 200g each.
On a lightly floured surface, roll out the pinsa lengthwise, then let it rise for 1 hour and 30 minutes, wetting the surface with water and oil to prevent it from drying out.
Once the rising time is up, preheat the oven to 250°C (480°F), roll out the pinsa strips so as to leave a higher edge that will puff up during baking.
Place on a baking sheet lined with parchment paper and fill with seasoned tomato.
Bake for about 20 minutes, remove from the oven, and fill with the other desired ingredients.
Bake for another 5 minutes and then serve.
N.B. The ideal cooking would be on stone or in a wood-fired oven