Folded Pizza with Mortadella, Eggplant and Stracciatella

Method

1. Prepare the preferment: mix 1 kg flour, 440 g water, and 3 g fresh yeast in a planetary mixer for 2–3 minutes.
2. Let the preferment rest at room temperature for 1 hour, then refrigerate at 4°C for 24 hours.
3. The next day, break the preferment into small pieces and place in the planetary mixer.
4. Add a little more than half of the remaining water (from the 260 g total) and start mixing at low speed.
5. When the dough begins to come together, add 30 g fine salt and the rest of the water gradually.
6. Once the dough is smooth, oil your hands and divide into 6 balls (criscitilli): shape each with the smooth side out and pinch off.
7. Let the balls proof for 4 hours at room temperature (covered).
8. After proofing, dust the work surface with semolina, flatten each ball completely (no rim), and oil the base.
9. Fold the dough over to seal the filling inside (like a calzone).
10. Bake at the highest oven temperature (preferably on a pizza stone) for about 6 minutes.
11. Open the baked pieghina and fill with mortadella, grilled eggplant, stracciatella, and basil. Serve immediately.