for 4 pieces

Dough

500 g	white flour (Manitoba)
1 ¾ tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
4 dl	water

To shape

2 tbsp

olive oil

Filling

350 g	Mozzarellas di bufala (buffalo mozzarella), in slices
200 g	Mortadella sausage in slices
120 g	baby lettuce
1 tbsp	olive oil
2 pinch	salt

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Pour in the water, mix with a wooden spoon until the dough is smooth. Cover the dough and leave to rise for approx. 15 mins.

To stretch and fold

Ease four sides of the dough away from the edge of the bowl using a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover the dough and leave to rise again at room temperature for approx. 15 mins. Repeat this step two more times. Cover the dough and leave to rise again at room temperature for approx. 1 hr.

To shape

Place the dough on a lightly floured work surface, divide into 4 portions, shape each into a ball. Place the balls on a floured plate, dust with a little flour, cover and let rise for about 1 hr.

Place a ball of dough on a little flour and flatten it, then stretch it out from the middle until you have a circle of about 25 cm in diameter. Brush one half of the dough with oil, fold the other half over it to form a semicircle. Repeat these steps with the remainder of the dough. Transfer to a baking tray lined with baking paper.

To bake

Approx. 6 mins. per tray on the bottom shelf of an oven preheated to 300 °C (convection and grill, see note). Slide the tray into the centre of the oven and bake for a further 2 mins.

Filling

Carefully unfold the pizzas, fill with mozzarella, mortadella and lettuce. Drizzle with oil, season with salt.

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