Let's think about the weekend! Given the weather forecast, I think we have to stay at home, but we won't give up on Pizza! We make it at home, I really like the homemade one, already from the scent that spreads throughout the house, not to mention the flavor! I've already offered you many versions, high, low, soft, crunchy, with bubbles, in a pan, on the plate, stuffed and not... in short, you have a wide choice, I'll leave you the pizza link below!
Today I use BROCCOLETTI DI RAPA as a filling for a good seasonal vegetable (which, depending on the regions of Italy, change their name but those are, Cime di rapa, broccoli, etc ...) and if I say Broccoletti I cannot help but say SAUSAGE (in Calabria they must be combined is one of the typical dishes)!
A nice ROLLED PIZZA nice "chiena" to share with the family!
It's CROCCANT outside (as you'll hear on video) and fluffy and honeycomb inside (thanks to hand drafting) do it again then you'll tell me!

Let the dough grow first for about 30 minutes (we make the folds) let it grow for 2-3 hours or until it triples in volume!
Then after giving it the shape we let it grow for about 45 minutes 1 hour!

🌡 In the oven already at a temperature of 200° Static 195° Ventilated for about 20-25 minutes

📝 Ingredients:
250 g flour 0
150ml Water (slightly warm)
8 g fresh brewer's yeast (or 4 g dry)
1 teaspoon sugar
1 teaspoon salt
1 tablespoon extra virgin olive oil

To season;
Turnip broccoli (sautéed in a pan)
Caciocavallo
Seasoned sausage