Pizza with Tomato Heart

For 550 g of water you need about 2 kg of cherry tomatoes that you will have prepared and cut the day before and left to macerate in the fridge (2 kg cherry tomatoes, 16 g salt, 23 g oil, 2 g garlic and 2 g pepper).

The next day, take the water and filter it with a sieve, thus obtaining the water that you will now need to prepare the dough.

Mix flours with yeast and then add 300 g of the tomato water. Start kneading and form the gluten net.

After three minutes, slowly pour in the remaining water.

After another 4 minutes, add salt and knead, making the mass reach the temperature of 24 °C.

You will obtain creamy red dough, light and not too intense.

Let the mass rest for 20 minutes and then divide it into 250 g loaves.

Let them leaven in the refrigerator for 24 hours.

Clean the friarielli by removing the excessively hard stems, blanch in water for 30 seconds and then pan-fry with 3 g of salt and a clove of garlic.

Cut the mozzarella in half and let it drain in the refrigerator for 6 hours.

Stretch the pizza using durum wheat flour to dust the counter, tear smoked mozzarella di bufala into small pieces and put them on the pizza, together with friarielli and sausage.

Bake in a wood-fired oven at 350° or in an electric oven at 310°.