Preparation
Pour the water into a bowl or stand mixer, add the salt, and mix. When it is completely dissolved, add the flour and knead for a few minutes, then add the yeast and extra virgin olive oil. Knead for at least 10 minutes. The dough should be soft and moist, but it should not stick to your hands. If necessary, add a little flour, form a ball, and begin the proving process. Start the PROVING > IMMEDIATE program, set the temperature to 28°C for 3 hours, and START the LIFE blast chiller. After three hours, divide the dough into two equal parts and spread it into the pans where you will bake it. Start the second PROVING > IMMEDIATE program, set the temperature to 28°C for 1 hour, and START LIFE. Meanwhile, prepare the topping: heat the tomato passata for a few minutes, add a pinch of salt, and, if necessary, adjust the acidity with half a teaspoon of sugar. Slice the mozzarella. Preheat the oven to 225°C and, after the second proving, top the pizzas with tomato, mozzarella, fresh basil leaves, and a drizzle of extra virgin olive oil. It's your choice whether to sprinkle them with oregano before or after baking. Bake in the oven for 15/20 minutes at 225°C. The pizza is well-risen, and air pockets have formed inside the dough because the yeast has worked correctly thanks to the proving function of the LIFE blast chiller. Enjoy!
