Preparing the pizzas:

Take a bowl and add all the flour, the dry yeast and 190 g of water, start kneading.

Once the dough has absorbed the water, let it rest for 20 minutes.

Then add the salt and the remaining water little by little until you obtain a stringy dough.

Take another 20-minute break.

Then fold the dough 3 times every 15 minutes, 2 times until you get a smooth dough.

Place in an oiled container and leave to rise for 2 hours at room temperature,

after which transfer the bowl with the dough to the refrigerator for 18 hours.

After 18 hours, divide the dough into two loaves of approximately 250g each.

Once you have made the balls and given them a circular shape, let them rise for the last time in a container at room temperature for 4/5 hours.

Take a loaf with the spatula and transfer it upside down onto the semolina, gently press the loaf with your fingers from the center outwards, turn it 90 degrees and repeat.

Once it has expanded sufficiently, insert your hands inside and gently rotate the pizza, continuing with small rotations until it has reached a diameter of about 28 centimeters.

Bake at 280° in a static oven, preferably on a refractory stone, until completely cooked.

Filling:

Take the pizzas out of the oven and fill them with the yellow datterini tomato puree, the Cantabrian anchovies and the sweet Gorgonzola cut into pieces.

Add the Taggiasca olives and capers.

Bake in a preheated oven for one minute, just long enough for the Gorgonzola to melt. Remove from the oven and garnish with fresh basil leaves and brush the edges with extra virgin olive oil.

Ingredients for two pizzas:
300g Flour 0 W260/280 for pizza
195g Water
1g dry brewer’s yeast or 3g fresh brewer’s yeast
8g salt
Semolina flour
Ingredients for the filling:
yellow datterini tomato puree
Sweet Gorgonzola Igor
Cantabrian anchovies
Taggiasca olives
capers
basil
extra virgin olive oil