The day before prepare the dough
Mix 700g of 0 flour with 1 teaspoon of malt powder and 4g of fresh brewer’s yeast. Gradually pour 500g of water at room temperature.
Add 14g of salt, 25g of extra virgin olive oil and knead.
Let the dough rise for 1 hour and a half to 20°C, then cover with film and transfer the dough to a cool place at 10°C for 12 hours.
The day after the preparation of the dough
Pour the dough on a work surface and, with the help of a tarot card, divide it into 300g pieces.
Form 4 balls, cover with film or place them inside a container with a lid lightly greased with oil. Allow to rise for about 4 hours, depending on the temperature, until the dough is doubled.
Peel the red onions and cut them into eighths, wash and remove the stalk from the peppers then cut the layers into thick strips. Season the vegetables with a little olive oil and a pinch of salt. Stir, then place the seasoned vegetables on a non-stick baking tray and cook at 190 º C in ventilated mode for 30 minutes until they are toasted.
Heat a non-stick frying pan, pour 2 tablespoons of oil, brown the crushed garlic clove, then turn up the heat and after 1 minute add the yellow tomato sauce. Cook over medium heat for 5 minutes, add a few basil leaves or a pinch of dried oregano. Let cool and set aside.
Heat the oven in ventilated mode to the maximum power 220°-250°C.
Spread the pizza on a floor abundantly floured with rice flour and, tapping with your fingers from the center outwards, form a flat disc in the center with the highest ledge. With the palms of your hands rotate the dough giving shape to the pizza. Spread a few tablespoons of yellow tomato sauce, then distribute the onion cooked in the oven with the peppers.
Cook at 250°C. for 7-8 minutes, add the diced provolone and cook for another 2 minutes until the edges and base are a nice golden color.