Epiphany stocking pizza

Pour the sourdough starter, half the water, and the malt into the mixer and dissolve. Then add all the flour and mix on medium speed until the dough comes together. Gradually add the remaining water, and finally the salt and oil.

Pour the dough onto the work surface and fold it three times to reinforce it, letting it rest for 30 minutes between each fold, then refrigerate for 36 or 72 hours.

Let the dough double in size at room temperature or in the oven with the light on, then turn it out onto a work surface. Divide it into the desired size and form a strip by stretching the dough with your fingers, without pressing it too hard.

Preheat the oven to 250°C and fill the sock with tomato pulp. Using a peel, slide the sock onto the griddle or baking sheet and cook for 3-4 minutes, then remove it and add the mozzarella or other filling you prefer.

and continue cooking for another 45 minutes.

The chef recommends:

I made the pizza in the shape of a sock so in case he doesn't bring me sweets I can enjoy this delicious pizza .

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