Pizza with Pecorino, Figs and Balsamic Vinegar by Ferdinando

Instructions

1. Melt the yeast into a bowl of water (cold at summer and slightly warm at winter) and knead by adding flour slowly, and add salt into the dough by keeping kneading.

2. Add flour until the dough is soft, but not too sticky.

3. When the dough is ready, cover it with a wet cloth and after 4-5 hours waiting, create little balls of about 300 gr each and let them rest for 3-4 hours before rolling them out into a shape of a disc (the typical rounded pizza shape)

4. Put the pizza dough in oven at 200/220ÂșC until it is fully cooked.

5. When the dough is ready take out from the oven.

6. Add on top figs cut into slices, pecorino flakes and a balm of balsamic vinegar.  

Ingredients

  • 1lt of water
  • 20 gr of brewer’s yeast
  • flour type 00 (“tenero”), quantity as needed
  • 60 gr of table salt.
  • 4 Figs
  • Pecorino cheese
  • Balsamic vinegar