Difficulty Easy – 24 hours of leavening – Ready in 30 min.
Serves 4
For the dough: ½ L of water | 700 g of flour | 20 g of salt | 2 g of brewer’s yeast (or 40 g of mother yeast)
For the filling: A braid of Sorrento mozzarella (or a fior di latte ) | Lemon peel Igp to taste | Flakes of Provolone del Monaco Dop to taste | Sorrento walnuts to taste
What we need: Bowl, pastry board, cling film, round pizza tray
1. Put the water and flour in a bowl. We combine the yeast and salt. Mix well and then knead vigorously until a soft mixture is obtained. Let’s move it on a floured surface and work it for a few more minutes. Transfer the dough to a bowl, cover it with plastic wrap and let it rise for 24 hours.
2. After the time, put the dough on a floured surface and roll it out to get a disk. We “dress” the pan with the dough and place the sliced mozzarella braid on the surface. Bake at maximum temperature for about ten minutes.
3. Once baked, we will make our pizza with lemon zest and chopped walnuts. We complete with the flaky provolone and serve.