Pizzettas

• 110 deg
• 250 gr all purpose flour
• 160 ml warm water
• 60 gr polenta
• 30 ml additional water
• 22 ml extra virgin olive oil note (plus)
• 16 gr wheat flour (whole)
• 4 gr dry yeast (active)
• 3 gr rosemary (finely chopped)
• 3 gr coarse sea salt