1 kg ‘00’ Italian milled flour (highly refined flour)
550 ml water
3.5 gms yeast
2 teaspoons of salt
20 gms olive oil
1 tbsp honey
100 gms pistachio paste (store bought)
60 gms crushed, roasted pistachios
1 tsp melted white chocolate
1 scoop of yoghurt gelato (optional)
1. Add flour, 225 millilitres of water, and yeast in a bowl and mix using your hand.
2. Place the dough in the refrigerator for around 18 hours to allow the dough to ferment.
3. Add 225 millilitres of water, honey, olive oil, and salt to the dough and mixe it in a stand mixer, using the paddle attachment. Mix on low speed for 20 minutes. If you do not have a mixer, you can mix the ingredients together and knead them by hand for 30 minutes. The dough should feel a little sticky at this point. If the dough is too moist, sprinkle in a little more flour.
4. Place the dough in a container with a lid or covered with cling film at room temperature for 30 minutes to ferment and rise further.
5. Preheat the oven to 350°C for at least 30 minutes.
6. Divide the dough into circular sections of 250 grams, it should give you about four sections.
7. Place each round ball in its own bowl, cover with cling film and let it sit for 15 minutes.
8. Lightly spread flour on a work surface. Use your fingers and start flattening the middle of the dough, and working towards the edge for it to resemble a pizza shape. Handle the dough gently and keep the edges of the dough thicker than the centre.
9. Shallow fry the pizza base until the crust appears golden. Remove excess oil with a paper towel.
10. Bake it for five minutes at 350°C. The crust should rise and brown from the edges.
11. Spread the pistachio paste evenly on the baked pizza dough. Sprinkle crushed roasted pistachios. Lightly drizzle the white chocolate on the pizza, making a circular pattern. Serve with a scoop of yoghurt gelato on the side.
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