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Combine the white flour, water and yeast in a mixing bowl with a whisk. Cover and leave at room temperature for 8-10 hours.
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Add 250g white flour, salt and yield out and mix on a stand mixer until the gluten is well developed.
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Allow to prove at room temperature for 1 hour until the dough begins to rise, then transfer to the refrigerator overnight.
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Shape the dough balls, and allow to double in bulk at room temperature before use (allow up to 3 hours).
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Flour the surface top, roll out dough into medium sized circles, add tomato pizza sauce, then add Violife Mozzarella Flavour Grated and olive oil on top.
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Place pizza in the oven and bake at 220°C.
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After pizza is cooked, add spinach, mushrooms and Prosociano (optional).
Don’t roll out - hand stretch only! Otherwise, dough will become too elastic.
Don’t overload with ‘cheeze’ for best eating quality.
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Cooking time6 minutes
Preparation time20 minutes
DifficultyMedium
Servings4
