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squirrelydan76
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Add the yeast to the water and quick mix to combine.
Add the flours and mix to combine for 5 to 7 minutes. Scrape down the mixer as you go. Rest for 5 mins.
Turn the mixer onto high and slowly add the 30ml of water (not all at once).
Next add the salt and sugar and mix for a further 5 to 7 mins.
Place the dough into an oiled bowl, cover and place in the fridge for an hour.
Ball the dough and place in the fridge for 24-48 hours.
Open up the dough and top with a tomato base, fresh mozzarella, parmesan, olive oil and basil.
Bake in your Gozney Dome or Roccbox at a temperature of 287°C, air temp of 398°C – on a low lame until golden brown. Slice and enjoy!