Pizza pesto tomatoes mozzarella parmesan

For the dough

• 180 g Caputo flour, special for pizza
• 125 g room-temperature water
• 3.5 g salt
• 1 g yeast dissolved in lukewarm water

For the topping and pesto

• 150 g diced mozzarella
• 100 g tomato purée
• 20 g pine nuts
• 20 g grated Parmesan
• 20 g olive oil
• 1 garlic clove
• A nice bunch of basil
• 50 g Parmesan shavings
• 4 nice cherry tomatoes

Pizza dough

1. Mix the flour and water with your fingers (frasage). Leave to rest for 1 hour.
2. Incorporate the yeast, add the salt and knead by hand for about 20 minutes until the dough is smooth. Check the gluten development (the dough should form a membrane without tearing).
3. Oil a bowl, place the ball of dough in it, cover with a tea towel and leave to rest in a cool place for 7 hours.
4. Shape the dough into a ball with circular movements and leave to rest for another 45 minutes to 1 hour.

Pesto sauce and topping

1. Roughly chop the basil, pine nuts, garlic and grated Parmesan. Put in a bowl and add the olive oil. Mix.
2. Cut the cherry tomatoes into thin slices.

Stretching and baking

1. Light the Maximus oven and bring it up to over 400°C with a few flames.
2. Stretch the dough with your fingertips while turning it (no rolling pin). Place on the pizza peel.
3. Spread the tomato purée, scatter over the mozzarella, dot with the pesto and arrange the cherry tomato slices.
4. Put in the oven immediately. Turn the pizza a quarter turn every 30 seconds so that the edges puff up. Close the oven and bake for about 3 minutes. Add the Parmesan shavings when it comes out.