Roman-style pizza with Dreamfarm Stracciatella

  • Prep: 1 hour

  • Cook: 45 minutes

  • Difficult: Medium

  • Serves: 4 people

Ingredients

For the biga (prepare the night before):
• 117 g all-purpose flour
• 0.67 g yeast
• 50 ml water

For the dough (next day):
• Fermented biga
• 1.67 g sugar or malt
• 0.17 g yeast
• 33 ml water
• 3.3 ml oil
• 2.5 g salt

For topping:
• Extra virgin olive oil
• 150 g Dreamfarm stracciatella
• Semolina flour (for rolling out)
• Cherry tomatoes

Preparation

Prepare the biga the night before by mixing flour, yeast, and water. Let it ferment for 24 hours at 18°C. The next day, knead the biga with sugar, yeast, water, oil, and salt.

Fold the dough, form a ball of about 180–200 g, and let it rise until doubled. Roll out the dough on semolina flour, drizzle with olive oil, add halved cherry tomatoes, and bake at 250°C until golden. Garnish with more olive oil and Dreamfarm stracciatella.