Margherita Pizza

Combine the white flour, water and yeast in a mixing bowl with a whisk. Cover and leave at room temperature for 8-10 hours.
Add 250g white flour, salt and yield out and mix on a stand mixer until the gluten is well developed.
Allow to prove at room temperature for 1 hour until the dough begins to rise, then transfer to the refrigerator overnight.
Shape the dough balls, and allow to double in bulk at room temperature before use (allow up to 3 hours).
Flour the surface top, roll out dough into medium sized circles, add tomato pizza sauce, then add Violife Mozzarella Flavour Grated and olive oil on top.
Place pizza in the oven and bake at 220°C.
After pizza is cooked, add spinach, mushrooms and Prosociano (optional).

Don’t roll out - hand stretch only! Otherwise, dough will become too elastic. Don’t overload with ‘cheeze’ for best eating quality.

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