Time: 10-13 hours
Four pizzas
(Normally use pizza flour from Aldi, but white Coop flour works too)
Remove the discard from the fridge. Let sit in closed jar for 2 hours to reach room temperature.
Open the jar and let the starter double in size for 4 hours. (Alternatively use frozen yeast, refresh 3x, and then let double in size for 4 hours.)
Add to the yeast the water, flour, salt and sugar. Knead (possibly with the machine). If dough is too sticky, add a bit of flour while kneading. Shape into a ball. Sprinkle some olive oil on top, and put in the fridge for 2-3 hours. NB: alternatively leave at room temperature (for how long?).
Divide into 4 balls and place on a cooking sheet. Cover with a tea towel and leave in oven until the dough doubles in size (˜2-4 hours).
Prepare and cook in oven 15’ at 250°.
Use 7 g dry yeast for 500 g flour. Dissolve the yeast in some warm water and a teaspoon of water. Let stand until it foams up. Continue as above.
https://www.cookist.com/pizza-with-dry-yeast-how-to-make-the-dough-with-the-right-suggestions-and-tips/
(Adapt ingredients to taste.)
Prepare tomato sauce
Heat Pizza stone to 245° with Pizza Plus mode for 30-40’. (25-40 m at 225-250°.)
Slice mushrooms and sausage Chop and strain mozzarella Strain olives Wash and dry rocket
Stretch the pizza dough. Take out the hot pizza stone (or tray). Dust with semola or flour. Place the pizza on the stone. Spread tomato sauce and other ingredients (except mozzarella and rocket).
Cook 8-10’, then add mozzarella. Cook for another 4-5’.
Add rocket, slice and serve.
Flatten by hand. Place on board dusted with semola. Stretch out from center. Dust and flip. Repeat.
NB: Do this just before taking out the pizza stone/tray from the oven so it stays hot.
https://gql.masterclass.com/articles/how-to-stretch-pizza-dough#4-tips-for-stretching-pizza-dough
Q? 20’ at 200°, 10’et 180°, 10’ “a spiffero” ?