Roll out the dough on a pizza pan and distribute the mozzarella evenly. Bake in a preheated oven for about 15 minutes at 200 ° C.
Remove from the oven, add the mango and garnish with the rocket. Garnish with truffle flakes and eat hot.
For 2 pizzas (30 cm)
300 ml of water (room temperature)
500 g of flour (300 g of 00 flour and 200 gr. Of Manitoba flour if possible) otherwise 500 gr. of 00
35 gr. of extra virgin olive oil
10 gr. of salt 5 gr. of yeast dissolved and mixed in a glass with 2 teaspoons of water Place the flour in a bowl, make a well in the center and add the yeast.
Slowly add the water to the flour while mixing manually or with a food processor. Add the salt and continue to knead slowly while adding the rest of the water. Always continuing to mix, slowly add the oil as well, about 10 grams at a time.
When you see that the dough is smooth and shiny, give it the shape of a ball. Put it in the bowl, cover with a plastic wrap and leave to rise in a warm place (25 ° C – for example in a preheated oven) for 2 hours or until the dough has doubled in volume. Remove the dough and divide it into 2 parts. Work the individual portions of dough and form 2 balls. Place the balls on a smooth, lightly floured surface.
Sprinkle the tops of the dough with flour and leave to rest for another 30 minutes covered with a kitchen towel. After the time has elapsed, spread the dough on a lightly floured surface with your fingers, giving the shape of a round disk of about 30 cm in diameter.