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Preparation Time:
30 min
Difficulty:
Medium
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Ingredients
½ liter water -
900 g type “0” flour -
20 g salt -
2 g brewer's yeast -
80 g zucchini flowers -
120 g dry provola cheese -
20 g D'Amico capers
Instructions
FOR THE DOUGH:
Pour the water at a temperature of 22°-24° C into a bowl, add the yeast, dissolving it with your hands, sprinkle in the flour, and knead. Halfway through, add the salt and continue kneading until the dough is perfectly blended and elastic. Leave the dough to rise for about 12 hours at room temperature, covered with a cloth. (This will make about 1.3 kg of dough).
PREPARATION:
Desalt the capers in warm water. Wash and clean the zucchini flowers.
Take 325 g of dough (enough for a 30 cm round baking pan), spread it with your hands in a baking pan greased with olive oil, and let it rest for 10 minutes.
Top with the courgette flowers and D'Amico capers and cover with the provola cheese, cut into small pieces. Bake in a preheated oven at 250°C for 7 minutes.
