iNGREDIENTS:

500GR STRONG WHITE FLOUR (i sometimes use 400gr of strong white+100 semola rimacinata)

330GR WATER

12GR OF SALT

30-40GR OLIVE OIL

150GR LIQUID SOURDOUGH (if you are using the solid sourdough use 475gr of flour and 355gr of water)

METHOD:

mix the sourdough starter with the water

add the flour, mix roughly and keep it rest for 5 minutes

add the salt and mix it

keep it rest for 10/20 minutes

add the oil and knead it, do a couple of rounds of folds (use the stretch and folding technique) (the dough is pretty soft, do not expct the consistency of a bread dough, this is a high hydrated dough)

put some oil in a bowl, put the dough cover and keep it double (based on the streght of your sourdough and the home temperature it might need 12h, you can put the dough in the fridge after 2 hours and keep it there between 8-18hours, once out from the fridge wait 2 hours and then put in the tray )

once doubled use a 30X40cm tray, gently stretch the dough. keep it rest for 1h.

use your favourite ingridients and bake in a static oven (220-250C ) in the lower part of the oven for 20-25 minutes.

if you want to put the mozzarella add it the last 10 minutes