Bamboo Charcoal Pizza with Gorgonzola

Method

1. Put 150g of bread flour, 3g of instant yeast, 1g of salt and 3g of bamboo charcoal powder in a bowl and mix well. Add 100ml of warm water at about 43 degrees C, 20g of olive oil and 10g of honey, and mix until everything comes together.
2. Bring the dough together, then work it by folding and pushing: fold the dough over, push it away with the heel of your hand, turn it 90 degrees and repeat for about 15 to 20 minutes, until it is smooth, elastic and no longer sticky.
3. Slice 3 black olives. Mince 2 garlic cloves and fry them in a pan until lightly golden.
4. Knead the proofed dough briefly, flatten it and roll it out to about 5mm. Prick the surface lightly with a fork so it does not puff up in the oven.
5. Mix the fried garlic with 20g of unsalted butter melted over a water bath and brush it over the base. Scatter 50g of mozzarella cheese, 20g of blue cheese, 15g of grated parmesan cheese, 15g of sliced almonds, 15g of raisins and the sliced olives over the top.
6. Heat the oven to 250 degrees C for 15 minutes, then bake the pizza for 12 minutes.

Tips

• Gorgonzola is a blue cheese cultured with Penicillium, the benign mold used in cheese making, and Roquefort or Stilton stand in for it.
• Bamboo charcoal powder only colors the base black, and the pizza works without it.
• Prick the surface lightly with a fork so the base does not puff up in the oven.
• Bases baked ahead can be cooled, stacked with baking paper between them in a sealed bag and kept in the fridge for 1 month.