Italian · Italy
Slow-Fermented Cheese Pizza with Herbed Tomato Base
A more complex cheese pizza with a slow-fermented dough and herbed tomato sauce for enhanced flavor.
150 minutes4 servings
Ingredients
Method
- In a bowl, combine whole wheat flour, salt, and a pinch of thyme. Add water and olive oil to form a dough. Cover and let it ferment for 24 hours at room temperature.
- After fermentation, knead the dough and roll it out on a floured surface. Place on a baking sheet.
- In a saucepan, mix tomato paste, chopped basil, minced garlic, and a splash of olive oil. Simmer for 10 minutes.
- Spread the herbed tomato sauce on the dough, top with mozzarella, and bake at 220°C (425°F) for 12-15 minutes.
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