Pizza alla Parmigiana

Method

1. For the dough: mix 1 kg of flour (strength 250–260), 7–10 g fresh yeast (less in hot weather), 700 g water (70% hydration), 30 g salt, and 20 g extra virgin olive oil. Add the salt last.
2. Knead until smooth, then let the dough rest in the refrigerator for at least 24 hours.
3. The next day, divide the dough into balls and let them rise at room temperature for a few hours.
4. Prepare the tomato sauce: crush San Marzano DOP tomatoes with a generous amount of fresh basil, a drizzle of extra virgin olive oil, and salt to taste. Do not cook the sauce.
5. Slice the fiordilatte mozzarella and grate the Parmigiano Reggiano.
6. Slice the eggplants, coat them in flour, and fry in hot oil until golden. Drain on paper towels.
7. Stretch the dough ball into a pizza base (do not use aggressive techniques). Spread a layer of the raw tomato sauce over the base.
8. Arrange the fried eggplant slices on top, then add pieces of fiordilatte mozzarella and a generous shower of grated Parmigiano Reggiano. Drizzle with a little extra virgin olive oil.
9. Bake in a wood-fired oven or in an electric oven (a tutorial for home oven will be covered separately) until the crust is golden and the cheese is melted and bubbly.
10. Finish the pizza with a few drops of homemade basil-infused extra virgin olive oil and serve immediately.