FOR THE DOUGH (approx. 1800 g):
Insert the flour into the spiral kneading machine and add the dry yeast. Mix at speed 1 for 3 minutes.
Add 3/4 of the water (max. temperature 6°C) and continue at low speed for 1 or 2 minutes. Add salt and oil and stir for 4 minutes at speed 1.
Increase the speed of the machine to the maximum for about 10 minutes, adding the remaining water a little at a time (the dough must be stiff and detach from the kneading machine)
Kneed it in the machine:
-start the machine at maximum speed;
-string the dough around the hook (wrapped 2 or 3 times around the hook);
Repeat the operation 3 times at 15-minute intervals.
Put the dough on the previously moistened work area and fold it 3 or 4 folds by hand.
Transfer into a covered container and refrigerate at a temperature of 4°C for 24 hours.
Then break the dough into 255g balls for gourmet pizzas. Cook and put in the blast chiller for a few minutes to reach a suitable temperature.
FOR THE TOPPING:
In the meantime, prepare the Fiordilatte filling: pour the mix into the planetary mixer together with the cream and whip for 2-3 minutes; pour into a piping bag with a smooth tip and let rest in the refrigerator.
Brush the surface of the pizza with Tuttolamponi raspberry juice.
Prepare the crunchy wafers: pour the preparation onto baking paper and bake for 6-8 minutes at 160°-180°C; allow to cool.
Top the pizza with Fiordilatte mousse, fresh wild berries, Tuttolamponi raspberries and the crunchy wafers. Complete with a sprinkling of powdered sugar and a few mint leaves.