Pizza with San Marzano tomatoes mozzarella, prosciutto, salami,  fresh basil, hot peppers & white truffle oil  🥰😀😋

I love summer for its fruits, the variety of fruits and vegetables that I find at the greengrocer and I love the colors of the fruit, portrayed over and over again. I also love the glitter of the sea when it "plays" with the sun's rays, a sparkle that is only seen in this period. But I love that there is, because I love the alternation of the seasons, I love the freedom that this season gives, I love breathing the salty air of the sea, pulling the dawn to the sound of chatting with friends when I am at the house by the lake. I love summer and I greet it in my own way. That is a leavened pizza with mozzarella, tomatoes and basil. A simple pizza, a pizza that I usually make but that I decided to photograph and post just as a greeting to this summer.

Ingredients for the dough

1 kg of flour 

4 gr Fresh brewer's yeast

650 ml water 

Salt 30 gr

2 tablespoons of extra virgin olive oil 

2 teaspoons of sugar 

Ingredients for the pizza

San Marzano tomatoes

Buffalo mozzarella

Extra virgin olive oil

Basil

Prosciutto

Salami

Hot peppers

White truffle oil

Preparation

Add water and salt in a bowl, and stir so as to dissolve everything

add the yeast in the flour crumbling it with your fingers. Add the flour little by little and knead well (The use of hands or a mixer is allowed to knead) then add the flour little by little while kneading then add the sugar and continue to knead. When the dough is workable, add 2 tablespoons of olive oil extra virgin olive oil or 1 tablespoon of lard. Knead until it takes on a smooth, soft and elastic consistency for at least 15-20 minutes. After obtaining a fairly soft dough, let the dough rest for 2 hours at a temperature of about 25 ° C. covering it with a clean cloth. After 2 hours take the dough and make the portions to prepare and let them rest for another 6-8 hours covering it with a clean cloth. Preheat the oven at least half an hour before preparing the pizza. Roll out the dough well exclusively with your hands on a pastry board or a lightly floured marble table start from the center to the outside tapping with your fingertips and gradually widen the dough with your hands, with circular movements it must be in the center stretched out and thin and at the edges a little higher and press with the fingertips in order to create the cornice. Put a non-stick lava stone pan on the fire and bring it to a temperature of at least 350 ° C you can measure the temperature with a kitchen thermometer. Season the pizza with  prosciutto, salami, tomatoes,  hot peppers, diced mozzarella, and a drizzle of white truffle oil. Once the temperature is reached, place the pizza in the pan and cook it for 1 minute – 1 minute and a half if necessary (check that it is not too burnt) at this point remove the pan from the heat and then remove the pizza from the pan and place it in the oven and cook it under the grill on the top floor for 1-2 minutes (check yourself until the cornice forms and the mozzarella melts.) Serve with fresh basil