Burrata-topped muscle pizza

FOR MASSA

Components

• 3 tea cups of wheat flour
• 1 teacup of water
• One tablespoon of dry active yeast (approximately 10 grams)
• 1 teaspoon of sugar
• 1 teaspoon of salt
• 2 and a half tablespoons of olive oil
• flour the countertop with wheat flour
• cornmeal to dust the baking tray

Ready state

1. In the measuring jar, combine water, yeast, and sugar. Stir thoroughly to dissolve, then let it sit at room temperature until it begins to foam, which usually takes around 10 minutes.

1. In the processor, using the pasta blade, add the flour and salt. Set it to the lowest speed and gradually pour in the diluted yeast through the lid opening to combine. Add 2 tablespoons of olive oil and continue mixing for an additional 5 minutes until a very smooth and elastic dough forms—you’ll know the dough is ready when it detaches from the sides of the processor bowl. Note: hold the processor steady during mixing, as it may cause a mess.
2. Place a large bowl with half a tablespoon of olive oil and transfer the mixture from the processor into the bowl – use a silicone spatula to scrape the mixture from the cup and blade of the processor. Cover with plastic wrap (or a dish towel) and let it ferment at room temperature for about 1 hour and 30 minutes, until the dough has tripled in size.
3. If there are 30 minutes left to finish the dough rising time, preheat the oven to 250 °C (high heat). When using a soapstone baking tray, place it in the oven while it is still cold to allow it to warm gradually, preventing it from cracking due to thermal shock.

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Components

• 1 1/2 cups of finely grated shrew
• 1/2 cup of cherry tomatoes, halved
• 1/4 cup of tomato sauce for homemade pizza
• 1 idiot
• basil leaves as desired
• wheat flour as needed to dust the countertop
• Sprinkle the baking with smoke to enhance the flavor.

Setup phase

1. Dust the countertop with wheat flour. Place the pizza dough on the surface and use a spatula to divide it into two portions. Set one portion aside to roll out, and cover the other with a kitchen towel to prevent it from drying out.

1. Using the noodle roller, roll out the dough into a 25 cm diameter circle – be sure to dust the countertop with flour to prevent sticking. Lightly press the dough with your fingers, making the edges slightly thicker than the center.
2. Use a round baking sheet and evenly spread fuba on the bottom to stop the dough from becoming soggy and to enhance its crispiness. If you are using a soapstone baking sheet, take it out of the oven cautiously to avoid burns and then sprinkle fuba on its surface.
3. Dust the dough with flour, fold it in half, then fold it in half once more. Place it on the baking sheet and unfold it to spread open.
4. Using a spoon, spread the tomato sauce, leaving a 1 cm border of uncovered dough. Sprinkle the shredded mozzarella and add the tomatoes. Place it in the preheated oven and bake for approximately 15 minutes, until the cheese melts and the dough is cooked. If your oven has a grill setting, bake the pizza for 10 minutes at high heat, then grill for an additional 2 minutes until a crispy, golden crust forms.
5. Take out of the oven, scatter the basil leaves, break the burrata into chunks, and serve right away.