Pizza ad Alta Idratazione (High-Hydration Pizza)

Combine the three flours and dry yeast in a mixing bowl. Add 260 ml water and knead until combined.

Gradually add the reserved 40 ml water, letting each addition absorb before adding more. Stop if the dough cannot absorb more.

Add the salt and olive oil. Knead until the dough is smooth and elastic.

Shape a 650 g portion into a ball; the full batch makes approximately 724 g of dough, leaving about 74 g unused. Cover and proof at room temperature, about 20–21°C, until doubled in size, approximately 4–5 hours.

Dust the work surface with semola rimacinata and stretch the 650 g dough portion to fit a 30 × 40 cm tray. Transfer it to the lightly oiled tray.

Spread the seasoned passata over the dough. Bake on the lowest oven rack at the oven’s maximum conventional temperature for 10–12 minutes.

Add the drained mozzarella, move the tray to a higher rack and bake for approximately 3–6 minutes, until the cheese is melted and golden.