Cod and Friarielli Pan Pizza

Prepare the dough by starting mixing flour with yeast. Add 90% of the water and start kneading at low speed.

When dough begins to take shape, add the remaining water while increasing the speed of the kneading machine; then, add salt and finally oil. Before adding an ingredient, make sure that the previous one has been completely absorbed.

Let the dough rest for 20 minutes at room temperature; then, divide it into 750 gram dough loaves and let them leaven in a closed container in the refrigerator for 20 hours.

Lightly cook the cod by searing it in a pan with some oil, salt and pepper (the fish should be salted with 8 g of salt per kg).

Cut the tomatoes in half and let them dry in the oven at 150° for 90 minutes, seasoning them with oregano, garlic, pepper, salt and mint.

Mash the peeled tomatoes adding 2 g of salt.

Julienne cut candied lemons, alternatively lemon peel.

Take dough out of the fridge and let it warm for an hour, then stretch it out on the pan and top it with the peeled sauce. Bake for 15 minutes at 250°.

Complete the pizza by adding friarielli, cod and tomatoes.

Top with a julienne of candied lemon to enrich and add flavor to your pizza.