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 that, 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:

Wash and slice the yellow cherry tomatoes. Cut the spicy Gorgonzola into flakes.

Remove the pizzas from the oven and top them with the yellow datterini tomato purée, add the sweet prosciutto, the spicy Gorgonzola shavings, the datterini tomatoes, and the arugula. Brush the edges with extra virgin olive oil and serve.

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
yellow datterini tomatoes
sweet raw ham
Spicy Gorgonzola
rocket
extra virgin olive oil