INGREDIENTS

1 kg of wheat flour
500ml of warm water
1 generous pinch of sea salt
10g of fresh brewer's yeast
2 tablespoons of extra virgin olive oil

Seasoning 1 pizza margherita

500ml of tomato sauce (better in a glass bottle)
1 big burrata
1 little buffalo mozzarella
300gr of pachino tomatoes (possibly in a different colors)
Extra virgin olive oil, salt and basil

Pour the flour into the stand mixer bowl, add the salt and pour the first 500 ml of warm water. Knead for about 15 minutes with the hook, gradually adding water. When it seems that it requires more flour, add slowly more water, until you get a very soft dough. It must be elastic, so that when you gently pull it, it won't tear. At the end add the yeast dissolved in a little bit of water and the extra virgin olive oil and knead again until they are completely incorporated.

Once the dough is ready, grease the surface lightly with some olive oil, cover it with a rag and put it into the oven with lights on but no heat, for about ten hours.

After that take the dough out, and leave it for another hour.
Heat the oven to 250°C, fan assisted.
Grease with extravirgin olive oil a round pizza pan. Grease your hands with extravigin olive oil and stretch out a portion of the dough into the pan with a thickness of about 5 mm.
Sprinkle the surface of the pizza with tomato sauce, the pachino tomatoes cut, burrata and the mozzarella coarsely torn with your hands. Drizzle with extravirgin olive oil and season with a pinch of salt. Bake in the oven for about 15 minutes, until the edges are golden brown.

Eat it immediately until hot, and enjoy it!

Thanks to our friend Gloria (@gloriett) for making this delicious pizza :)