Pizza sour milk cream, salmon and black currant

2_10282 PIZZA SOUR MILK CREAM, salmon and BLACK CURRANT INGREDIENTS for 4 PIZZAS 350 g of sour cream, 350 g sliced smoked salmon, 4 Tablespoons extra virgin olive oil from Liguria, GATT of red currants to decorate.

For the dough: 500 g flour 00, plus one for the pastry Board, 3 dl of mineral water, 2 g fresh Brewer's yeast, 25 g of fine sea salt.

Dissolve yeast in warm water.

Place flour on work surface, pour the remaining water Center and begin to knead with your fingers.

Add the yeast, knead again and add salt.

Work the mixture vigorously until soft, smooth and supple that you detached from my fingers.

Pick up a ball, cover with a damp towel and let it rise from sudden temperature changes and drafts for at least 8 hours, even better for a day and a half or two.

Divide the dough into four parts and appiattitele one at a time on floured pastry Board with a wooden spoon by hand up to the thickness of a couple of inches: then pull it open with his fingers causing them to simultaneously turn first in one direction and then the other to assotitigliarle as much as possible with large disks.

Bake the pasta discs with the shovel in the wood-fired oven at 350ø.

electric or 280ø.

on an oiled pan to pick them up when the edges are well of oratories.

Work the sour cream in a bowl and spalmatela on pizzas.

Arrange the salmon slices, seasoned each pizza with a little olive oil and decorate with currant GATT.