Ingredients
Dough:
300g 00 flour
197g water (room temperature)
0.45g dry yeast
8g sea salt
Toppings:
2 tbsp crème fraîche (or sour cream)
50g shredded mozzarella
Add as Your Preference
Sliced salami (to taste)
Instructions
1️⃣ Activate the Yeast
Mix dry yeast with room-temperature water and let it bloom for 5 minutes.
2️⃣ Mix & Knead
Combine the water-yeast mixture with 300g flour and 8g salt.
Knead by hand for about 10 minutes, until smooth, elastic, and cohesive.
3️⃣ First Rise
Cover and allow the dough to rise for 3–4 hours at room temperature,
or refrigerate overnight for a slower, more flavourful fermentation.
4️⃣ Shape the Dough
Gently stretch the dough into a rustic round shape using your hands — avoid using a rolling pin to keep the airy texture.
5️⃣ Add Toppings
Spread crème fraîche evenly.
Add shredded mozzarella and sliced salami.
6️⃣ Bake
Preheat your Zachvo Pizza Oven to 450°C.
Bake until golden, bubbly, and crisp at the edges (about 2 minutes).
