Homemade Pizza

Method

1. In a large bowl, combine room temperature water (640 ml), yeast (8 g), and 3 tablespoons of extra virgin olive oil. Add the flour (800 g) and mix just until the flour absorbs the liquids. Do not form a smooth dough. Let rest for 15 minutes.
2. Add salt (18 g) and mix. Wash your hands and the bowl. With wet hands, fold the dough from the edges toward the center. Let rest another 15 minutes.
3. Drizzle olive oil over the dough and in the bowl. Cover and let rise in a warm place (such as a turned-off oven with the light on) for 3 hours.
4. Preheat the static oven to 250°C (482°F).
5. Lightly oil a 30x40 cm baking sheet and dust with semolina.
6. Divide the dough into two equal portions and place each on a prepared baking sheet, stretching gently to cover the pan.
7. For the first pizza: top with sliced provola affumicata (130 g), crumbled sausage (3 sausages), and thinly sliced red potatoes (seasoned with salt and squeezed). Bake on the lower rack for 10-12 minutes, then move to the middle rack for 6-8 minutes.
8. For the second pizza: top with crushed tomato (400 g, seasoned with salt) and a drizzle of olive oil. Bake on the lower rack for 10-12 minutes. Then add mozzarella (250 g) and bake on the middle rack for 5-6 minutes.