I wasn't really sure whether to post this under NY Style or here because it's a new recipe and it has some similarities with both styles.
Anyway, I went for Sicilian style, because I think this can be baked as usual in one piece in a rectangular pan, pizzarium style, with great result.
This time, however, I decided to make little round pies, which came out very well!
This is my adaptation of a recipe from Luca Montersino.
Ingredients for the dough (for 8 little pies)
250 g kamut flour
168 g buratto flour
12 g dried sourdough
4 g active dry yeast
10 g salt
30 g evo oil
315 g water
Mix the flour, yeast and 250 g of water. When the dough is smooth, add the remaining water. Complete the dough by adding oil and salt.
Let the dough rest at room temperature for 30 minutes, covering it with a cloth. At this point, create 8 balls from the dough and put them in the fridge for 24 hours in a closed container.
Remove the dough from the fridge and let it stand at room temperature for about 30 minutes. Roll out the balls on a well-floured surface, pressing with your fingers in the middle, leaving the border thick. Arrange the pies on baking sheets and season with tomatoes, olive oil, salt, pepper and oregano.
Let rise again for 20 minutes then bake at 250 °C for 14 minutes. Remove from oven, add diced mozzarella on each small pie and bake again for 2 minutes.