La Rufini Pizza

Method

1. Prepare the dough: mix 1 kg of tipo 1 flour, 700 ml of water, 2 g of beer yeast powder, and 25 g of salt. Optionally add 10 g of olive oil. Form the mass, cover, and refrigerate to mature.
2. Divide the matured dough into balls of your preferred size, cover them, and let them rest (at least an intermezzo).
3. Stretch a dough ball to form the pizza base.
4. Cook the pizza: start with high heat on the oven floor to give an initial sprint, then move the pizza to the front of the oven where the heat is less aggressive to finish cooking without burning.
5. After cooking, cut the pizza into 6 wedges.
6. Drizzle with a little olive oil.
7. Top with arugula, buffalo mozzarella, ventricina salami (spicy), and a cherry tomato in the center.
8. Finish with extra virgin olive oil.