Contemporary Sausage and Potato Pizza

Method

1. Prepare the preferment: mix flour, water, and fresh yeast in a planetary mixer for about 4 minutes.
2. Let the preferment rest: 1 hour at room temperature, then 24 hours in the fridge at 4°C.
3. After 24 hours, cut the preferment into pieces and place in the planetary mixer with 3/4 of the water. Start mixing, then increase speed. When the dough pulls away, add salt and remaining water slowly.
4. Mix until smooth and elastic. Remove dough and do gentle folds. Let rest 10 minutes.
5. Divide the dough into balls (250-280g) using the Neapolitan technique. Place in a tray, cover, and let rise for 4 hours at room temperature until doubled.
6. After 4 hours, flour the dough with semolina, extract the ball, and shape by moving gas from center to edges to form the cornicione.
7. Top with sliced and squeezed buffalo mozzarella, baked potatoes, and Neapolitan sausage.
8. Bake in a preheated oven at maximum temperature on a refractory stone (home oven) or at 400°C for 90-120 seconds (professional oven).
9. Finish with fresh basil, fresh buffalo mozzarella bocconcini, and a drizzle of olive oil.