Canotto Pizza

First, add the Lavida salt to 900g of water and stir until fully dissolved.

Add 1400g of Super Nuvola flour to the salted water and begin kneading.

Once the dough begins to loosen, add the Caputo dry yeast and mix well.

Gradually add the remaining 100g of water while checking the consistency of the dough.

Continue kneading until the dough is smooth and the gluten has developed.

Divide the dough into 250g portions, place them in fermentation containers, and let them ferment for 3-4 hours.

Remove the fermented dough, shape it into a round, and top with tomato sauce and cheese.

Bake in a 450-degree oven for 1 minute to 1 minute and 30 seconds.

Remove the baked pizza, check the air pockets, slice into serving sizes, and serve.