Pan Pizza with Wild Herbs and Bottarga

Method

1. Dissolve 25 g of salt in 500 ml of water.
2. Add 0.5 g of fresh yeast to the water and dissolve it (keep yeast away from salt).
3. Add about half of the 750 g flour and mix by hand until the dough starts to come together.
4. Transfer the dough to a work surface and gradually add the remaining flour, kneading gently until the dough is smooth and elastic. Do not overwork.
5. Let the dough rest in a covered bowl in a cool place (20-21°C) for 18 hours.
6. After 18 hours, turn the dough out onto a floured surface and divide it into two equal pieces (about 375 g each). Form each into a tight ball.
7. Place the dough balls in a covered pan or on a tray, cover with a damp cloth or plastic wrap, and let them rise in a warm place for another 5-6 hours.
8. Meanwhile, bring a pot of salted water to a boil, add the wild herbs, and blanch for 5 minutes. Drain (do not squeeze dry) and set aside.
9. In a pan, heat olive oil and grate fresh garlic into it. Add the blanched herbs and cook over high heat until the herbs become slightly crispy. Season with salt.
10. Grease a 32 cm round baking pan (ruoto) generously with olive oil.
11. Take one dough ball, place it in the pan, and gently stretch it out with your fingers to cover the bottom. Do not press out all the bubbles.
12. Cover the pan with a cloth and let the dough relax for 1.5–2 hours at room temperature.
13. Preheat the oven to 250°C (or use the pizza function).
14. Drizzle the dough with a little olive oil and bake for about 10–15 minutes, until the base is golden and the edges are puffed.
15. Remove the pizza from the oven, scatter pieces of fior di latte mozzarella over it, and return to the oven for another 4–5 minutes until the cheese melts.
16. Finish with grated bottarga, fresh chili pepper, and a final drizzle of olive oil. Serve immediately.