Pizza M'poi Capì

Method

1. Combine 500g flour and 2g dry yeast.
2. Add 350g water (70% hydration) and begin mixing.
3. Gradually add remaining water until all liquid is absorbed.
4. Add 12.5g salt and continue kneading.
5. Knead by hand, folding to strengthen the dough.
6. Form a ball, place in a bowl, cover with plastic wrap.
7. Rest 30 minutes at room temperature, then refrigerate for 24 hours.
8. Remove dough, divide into portions (panetti), and rest for 2 hours.
9. Roll each portion into a disc.
10. Drizzle oil on the edges of one disc.
11. Place a second disc on top.
12. Bake at low temperature (260-280°C) until golden and crispy.
13. Remove from oven and cool on a rack.
14. Fill with mozzarella and pistachio cream.
15. Close and serve.