Asiago and Chestnut Pizza Preparation

• Pour the all-purpose flour and Manitoba flour into the bowl of the stand mixer. Add the dried sourdough starter and start the mixer.

  Add about 3/4 of the water and knead until all the water is absorbed.

  

• Now stop the mixer, add the salt and the remaining water.

  Restart the mixer and knead until you obtain a smooth and homogeneous dough.

  

• Divide the dough into 2 parts and place them on baking pans lightly dusted with semolina flour. Cover with bowls and let them rise for about 3 hours at room temperature.

• After the rising time, roll out the pizzas using semolina flour if necessary to prevent sticking to hands or the baking pan.

  Cover with plastic wrap or a cloth and let rise for another hour.

  

• After the last rising hour, bake the pizzas in a preheated oven at 450°F/480°F for 7 minutes.

  In the meantime, cut the asiago cheese into cubes of about 0.4 inches, also cut the mozzarella and lightly pat dry with paper towels to remove excess moisture.

  

• Then remove the pizzas from the oven and top with mozzarella, asiago, thyme, and crumbled chestnuts.

  

• Bake again for another 5/7 minutes or until the cheeses are well melted.

  

• And voilà… your asiago and chestnut pizza is ready to be plated and served.