Combine the flour, all the water, and the fresh yeast dissolved in a little water.
Knead with a stand mixer or a hand mixer, then add the honey and let it absorb.
Add the salt and let it absorb as well.
Let the dough rest for 30 minutes, then give it 4-5 folds for strength.
Repeat the process 2 times with a 25-minute break each time.
Transfer to a well-oiled bowl, cover with plastic wrap, and let rise for 3 hours.
Divide the dough in half, spread it on an oiled baking sheet, season as desired, and let it rest for an hour.
Bake on the bottom of the oven at 250°C for 5-6 minutes.
Add the mozzarella and bake again in the middle with the grill for another 7-8 minutes.
Stand mixer
Baking sheet
Plastic wrap
Gluten-free recipe suitable for celiacs and those intolerant to gluten.
Italia, Emilia Romagna
| Energy (kcal) | 148.56 |
| Carbohydrates (g) | 29.59 |
| of which Sugars (g) | 11.21 |
| Fat (g) | 2.57 |
| of which Saturates (g) | 0.91 |
| Protein (g) | 2.67 |
| Fiber (g) | 1.79 |
| Sale (g) | 0.85 |
