Pizza with cherry tomato and grana salad

In a bowl, place the flour and yeast, add the water at room temperature and the oil.

Gently mix with a spatula to absorb all the water.

Let it rest for 10 minutes, then add the salt and mix until you have a homogeneous dough.

During the process, take two breaks and then resume to avoid stressing the dough.

In a few minutes, you will get a homogeneous but still sticky dough.

Pour it onto the work surface with a bit of semolina underneath and on top, cover with a cloth and let it rest for 15 minutes.

After the time has passed, make two envelope folds and place the still hydrated dough in a glass bowl greased with a thin layer of oil and cover with a lid.

Keep in the fridge for 12 hours to let it mature slowly.

Take it out of the fridge and leave the dough in the bowl at room temperature for 30 minutes.

Then turn it onto the semolina-dusted work surface and divide it in half.

Make a round of folds to make the dough balls elastic and then gently stretch them with your hands to form a round shape.

Transfer the pizzas onto already greased baking trays and stretch them towards the edges.

Brush with the emulsion and bake in a preheated oven at 230 degrees for about 10 minutes on the middle shelf.

In the meantime, prepare the salad with all the ingredients and season with a little oil and salt.

Toast the pine nuts and set them aside.

Once cooked, garnish the pizza with the fresh salad topping, pine nuts, and a drizzle of raw oil.