Pan-cooked pizza with tomato, basil and Grana Padana Riserva
30 min + 14h
4 cups (500 g) all-purpose flour ½ cup (150 g) Grana Padano 1 cup (250 g) water 1 cup (250 g) canned diced tomatoes 1 tsp (5 g) fresh brewer’s yeast 1 tsp (1 teaspoon) cane sugar fresh basil extra virgin olive oil salt
Sift the flour and place in a large bowl. Make a well in the centre and add the crumbled brewer’s yeast, then the brown sugar and some water. Begin stirring with a fork, and gradually add the rest of the water.
When the yeast has dissolved, add the salt and begin kneading the mixture with your hands until the dough is soft and smooth. Make the dough into a ball, cover with cling film and leave to rise for at least 12 hours.
Once the dough has risen, knead again quickly and divide into four balls of the same weight, then leave to rise for another 2 hours.
Roll out one of the balls of dough on a floured worktop, first by hand and then with a rolling pin. Heat up a 20cm (8 inch) pan over a high heat, lay the dough in it and cook for about 5 minutes on each side.
Spread with a quarter of the diced tomatoes, add some of the Grana Padano Riserva shavings, dress with a drizzle of olive oil, season with salt, cover with a lid and continue cooking for a few more minutes.
When completely cooked, add a few basil leaves and serve immediately. Repeat the process with the other three balls of dough.