Meal Kit Pizza with Casolèt and Mortandela

The Kit contains:

• Storo Agri90 White Flour 1Kg
• Mortandela 300gof the Provincial Breeders Federation
• Casolet 700gof the Trentino Cheese Group
• Organic Tomato Puree 500gof the Val di Gresta Consortium

Ingredients for 4 loaves:

• 500 g of Storo type 1 white flour
• 260 g of warm water
• 6 g of fresh brewer's yeast
• 30 g of extra virgin olive oil
• 1/2 teaspoon fine salt
• 1/2 teaspoon sugar

Procedure:

1. Prepare the pre-dough:
   In a bowl, combine the warm water, fresh yeast, sugar, and 130g of flour. Mix well until the mixture is smooth and homogeneous.
2. Let it rest:
   Cover the bowl with cling film and let it rest for about 30 minutes, until the mixture has increased in volume and bubbles form on the surface.
3. Prepare the main dough:
   Add the extra virgin olive oil, the remaining flour, and, lastly, the salt to the pre-dough. Knead thoroughly until the dough is smooth, soft, and not too dry.
4. Form the loaves:
   Divide the dough into four equal portions, forming loaves. Place them on a lightly greased baking sheet and cover with plastic wrap.
5. Leavening:
   Leave the loaves to rise in the oven with the light on and the door closed, until they double in volume (about 2-3 hours).