Vodka and Shrimp Pizza

Method

1. For the corn gel: heat 140 g water to 70-75°C, add 70 g corn flour (polentino) and stir until it absorbs all the water and swells. Cool to 18°C and let it rest for at least 12 hours, then it can be stored in the fridge.
2. For the pre-dough: in a mixer bowl, combine 1 kg strong bread flour, 600 g cold water, and 2 g fresh yeast. Mix for 3-4 minutes until no dry flour remains and the dough is rough. Let it rest for 12-24 hours at room temperature.
3. The next day, combine the pre-dough with the corn gel. Add 10 g malt, 1 g fresh yeast, and start mixing. When the dough begins to come together, add 30 g flour and 20 g olive oil (salt to taste, if desired). Continue mixing until the dough absorbs all liquid. The final hydration is about 74%.
4. Let the dough rest for 2-3 hours, then divide into panetti (dough balls). Let rise further.
5. For the topping: prepare a scampi sauce by cooking scampi, garlic, chili, olive oil, and white wine, then adding crushed peeled tomatoes and water; cook on low heat for 2.5-3 hours.
6. Open a dough ball into a round pizza base without deflating it too much.
7. Spread a layer of scampi sauce on the base, add a little fior di latte cheese, then place cleaned large shrimp (gamberoni) on top. Drizzle with olive oil.
8. Bake the pizza in a hot oven until done.
9. Finish with a drizzle of cream (crema di latte) and sprinkle with fresh parsley.