Pizza with Ice

To make 1kg of dough, combine 00 flour, water, fresh yeast, salt, and olive oil. Knead until smooth.

Place the dough in the refrigerator to ferment slowly overnight.

The next day, remove the dough from the fridge, divide it into portions, and let them rise until doubled in size.

Stretch out the dough to form the pizza base.

Place ice cubes on the center of the stretched pizza dough.

Bake the pizza base with the ice until the crust is golden brown and puffed up.

Once baked, remove the pizza from the oven and spread pesto over the center.

Top with roasted cherry tomatoes.

Gently place a whole burrata in the center, tearing it open slightly.

Drizzle with balsamic glaze and extra virgin olive oil.

Finish with a sprinkle of salt.

Cut the pizza into slices using scissors and serve.