White pizza with stracciatella, lemons, spring onions and anchovies

Put the flour in the mixer and add the yeast, sugar and oil. Work briefly to mix the ingredients, then add 300 ml of warm water and salt. Continue for 10 minutes and then transfer the dough into a greased bowl with a drizzle of oil and let it rise in the blast chiller with the natural proofing function at 28ºC for an hour. 

Cut the lemons into thin slices and season with salt, pepper and oil. Slice the spring onions thinly and immerse them in cold water until they are used. Wash the capers and cut the anchovies into small pieces. 

Roll out the dough in two buns and let rise in blast chiller at 28ºC for another 30 minutes. Then fill them with lemons, stracciatella, capers, anchovies and onion drained and cook in the preheated oven to 220°C for 15 minutes.

You can freeze pizza, once it is cooked, thanks to the blast chiller's gentle freezing function. This way you can store it in the freezer for up to 6 months. 
When needed, all you have to do is take out the necessary amount and regenerate it in the oven preheated to 150°C for a few minutes.