Pizza with cherry tomato and grana salad

In a bowl, put the flour and yeast, add room-temperature water and the oil.

Gently mix with a spatula until all the water is absorbed.

Let rest for 10 minutes, then add the salt and mix until you have a smooth dough.

During the working process, take two breaks and then continue to avoid stressing the dough.

In a few minutes you will obtain a smooth but still sticky dough.

Pour it onto the work surface with a little semolina underneath and on top, covered with a cloth, and leave it like that for 15 minutes.

After the time has passed, make two folds and place the still hydrated dough in a glass bowl lightly greased with oil and close with a lid.

Keep in the fridge for 12 hours so it can mature slowly.

Take it out of the fridge and leave the dough in the bowl at room temperature for 30 minutes.

Then turn it out onto the work surface sprinkled with semolina and divide it in half.

Make one round of folds to make the dough balls elastic and then gently stretch them with your hands to give them a round shape.

Transfer the pizzas to the already oiled trays and stretch them toward the edges.

Brush with the emulsion and bake in a preheated oven at 230 degrees for about 10 minutes on the middle rack.

Meanwhile, prepare the salad with all the ingredients and season with a little oil and salt.

Toast the pine nuts and set them aside

Once cooked, garnish the pizza with the fresh salad topping, pine nuts and a drizzle of raw oil.