Double 8 Fior Di Latte Recipe

Method

1. 1

   Prepare dry ingredients

   In a large mixing bowl, whisk together 500 g bread flour, 10 g salt, and 7 g instant yeast until evenly distributed.

2. 2

   Hydrate and enrich dough

   Pour in 325 ml warm water and 15 ml extra-virgin olive oil; stir with a wooden spoon or dough whisk until a shaggy dough forms.

3. 3

   Knead

   Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.

4. 4

   First rise

   Lightly oil a large bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise until doubled in size, about 60–120 minutes depending on room temperature.

5. 5

   Divide and rest

   Gently punch down the dough, divide into two equal portions, shape into tight balls, and let rest for 20 minutes.

6. 6

   Make sauce

   In a small bowl, combine 240 g crushed tomatoes, 3 g minced garlic, 0.5 tsp salt, and 5 ml extra-virgin olive oil; mix to create a bright, simple sauce.

7. 7

   Preheat oven and stone

   Place a pizza stone on the middle rack and preheat the oven to 260°C (500°F) for at least 45 minutes to reach a hot surface.

8. 8

   Shape dough

   Dust a work surface with about 10 g cornmeal (or use flour). Gently press and stretch each dough portion into an 8-inch circle.

9. 9

   Assemble pizzas

   Spread a thin layer of tomato sauce over each dough circle, then top with Fior di latte mozzarella totaling about 100 g per pizza.

10. 10

    Bake

    Transfer pizzas to the preheated stone and bake until the crust is golden and cheese is bubbling, about 8–10 minutes.

11. 11

    Finish and serve

    Remove from oven, drizzle with 5 ml olive oil if desired, scatter 8 fresh basil leaves over the top, slice, and serve.