To paraphrase Pino Daniele, eat a pizza and surely you will smile!Davide Civitiello, award-winning Pizzaiolo
(for 4 people)
800g 0-00 flour
25g extra virgin olive oil
Put water in a bowl. Add salt, sugar, half of the flour and yeast. Start kneading ingredients together. You’ll notice that the first lumps of flour begin to dissolve and a cream is created. Add oil and slowly add the remainder of the flour until it becomes doughy. Knead dough for about 15-20 minutes. Once uniform, smooth and well hydrated, leave it to rest (on the cooking surface) for at least 40 minutes, after which we prepare our loaves and leave them to rise for 6-8 hours.
Once ready, roll out loaves with the fingertips pushing the air from the center towards the edge. Spoon on tomato sauce, ideally creating a spiral up to one centimeter from the edge. Add mozzarella (cut 12 hours prior) evenly and without exaggerating. Add basil and extra virgin olive oil. Place on a pizza stone that was heated 20 minutes in advance. Place in oven and cook for about 6-7 minutes. Buon Appetito!