Filled Pizza Pie

Name: Filled Pizza Pie
Ingredients: Pesto; Mutti; 24 g Oil; 14 g Salt; 800 g Flour; 6 g Instant yeast; 640 g Water from the fridge; Basil cress; Mozzarella

Stuffed pizza with, among other things, pesto, mozzarella, tomato, and basil.

Ingredients

Pesto

Mutti

24gOil

14gSalt

800gFlour

6gInstant yeast

640gWater from the fridge

Basil cress

Mozzarella

Preparation

Mix the flour and yeast gently in the food processor.
Gradually add the water.
Increase the speed of the dough mixer and add the salt.
Mix until the dough reaches about 22°C.
Add the olive oil.
Mix the dough until it reaches about 24°C.
Let the dough rest at room temperature for about 30 minutes. Shape the dough into a ball and let it rest, well covered, overnight in the refrigerator.
Portion the dough to the desired weight, shape it into a tight ball. Let it rest, well covered, overnight in the refrigerator.
Remove the dough from the refrigerator and let it come to room temperature, covered, for at least 4 hours.
Sprinkle the work surface with a little semola and shape the dough.
Put the pesto (see basic green pesto recipe below) in a squeeze bottle and pipe a 0.5 cm border of pesto around the outside of the pizza. Carefully fold the edge inward and press it down slightly (see video).
Finish topping the pizza with mozzarella, tomato, and basil, and bake for about 4 minutes at 230°C.