Pizza bread with tomato pesto

700 g Manitoba flour (type 0)

¼ cube of yeast (about 10 g)

crumbled

1 tsp sugar

480 ml water

20 g fleur de sel

Some Manitoba flour (type 0) for shaping

Some fleur de sel

75 ml olive oil

50 g dried tomatoes preserved in oil

drained, coarsely chopped

4 sprigs of basil

leaves plucked

1 tsp tomato purée

1 clove of garlic

crushed

Put the flour, yeast, sugar and about ¾ of the water in the bowl of the food processor and, using the dough hook, knead on a slow speed for about 5 minutes until a sticky dough forms. Add the salt and continue kneading on a medium speed. Gradually pour in the remaining water and knead for about 5 minutes until the dough is smooth and pulls away from the side of the bowl easily. Place the dough on the work surface, shape into a ball, brush with a little olive oil, then cover and leave to rest for about 15 minutes.

Using a dough scraper, gently ease the dough from the work surface. With lightly oiled hands, pick up the dough in the middle and pull up so that it completely comes away from the work surface. Slap the dough back down onto the work surface while turning the dough over slightly in one smooth motion so that the two ends overlap slightly. Repeat this process until a compact ball of dough forms. Each time the dough is picked up, the ends become shorter and the dough more compact. Place the ball of dough in a lightly oiled bowl, cover and leave to rest for about 1 hour.

Place the dough on the work surface. Lightly brush the top of the dough with oil and divide into four portions. Shape these into compact balls, making sure the oiled top side faces upwards and the bottom stays closed. Place the balls, top-side up, on a baking tray or in a proofing box. Lightly brush the top of the portions of dough with oil again, cover and leave to rest at room temperature for about 30 minutes, then leave to rest in the refrigerator for between 18 and 24 hours.

Put the olive oil together with the rest of the ingredients in a tall vessel and blend to a fine purée with a hand blender.

Put the pizza steel into the cold cooking space and preheat to 350 °C using the Professional pizza mode. Take the portions of dough out of the refrigerator and leave to rest for about 30 minutes. Put some flour in a deep plate. Gently remove the first portion of dough with a dough scraper, coat in flour and place on the work surface. Carefully flatten the dough with your fingers. Place one hand in the centre of the dough and use the other to carefully stretch it outwards until rectangular in shape and slightly smaller in size than the pizza peel. Slide the dough on the lightly flour-dusted pizza peel, spread with a ¼ of the tomato pesto and sprinkle with a little fleur de sel. Transfer the pizza bread straight onto the preheated pizza steel in the cooking space and bake for about 4 minutes.

Put the tray in

(Pre-)heat cooking space to 350 °C with No operating mode

Put the pastry in

No operating mode 350 °C for 4 Mins