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Prep time
24 hours
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Cook time
10 minutes
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Serves
4
Author Notes
A reference in cuisine with river fishing and a passionate entrepreneur, Lucio Marini began to fantasize during the pandemic about exploring other culinary universes. The result of this “creative spark” opened its doors more than 2 years ago, in the City of Santa Fe. At FORTIS, a Neapolitan-style pizzeria, offers a 100% menu based on organic products from the Coast and invites us to savor the masses. soft as poems. —MarieRose
Ingredients
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1
Strength flour 1 kg
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2 grams
Dry yeast
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700
water (700 CC)
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20 grams
olive oil
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20 grams
salt
Directions
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Procedure.:
Mix the flour with the water and yeast. Knead for about 13-15 minutes, incorporating a little oil in the process and working until elastic. Add the salt and knead a little more.
Let it rest for about 30 minutes and divide into 300 gram buns.
Put in fermenting boxes and put in the refrigerator for 24 to 48 hours.
Remove the dough an hour beforehand and work each dough with your fingertips from the inside out, leaving the edge slightly thick. Spread the tomato with a spoon, add the very drained chopped cheese and a little salt.
We bake at 400 degrees.
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Topin
Pepperoni and olive oil.
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