Add <quantity>300<unit>ml</unit></quantity> of room temperature water and <quantity>12<unit>g</unit></quantity> of salt to a bowl. Mix until dissolved

Add <quantity>450<unit>g</unit></quantity> of all-purpose flour and mix with a spoon until the flour is almost absorbed

Add <quantity>2<unit>g</unit></quantity> of dry yeast and <quantity>50<unit>g</unit></quantity> of all-purpose flour. Mix to incorporate the yeast

Place the dough on a clean, floured surface and knead for 10m to develop the gluten. Dust with flour as needed to avoid sticking. Make a ball with the dough

Grease a bowl and the dough with olive oil. Cover with a damp cloth. Let it rest at room temperature for 12h to rise

Divide the dough in three pieces of approximately <quantity>250<unit>g</unit></quantity>. Form a ball with each piece

Grease containers with olive oil and put the dough in. Cover with cling film and let it rest at room temperature for 12h to rise

Clean <quantity>600<unit>g</unit></quantity> of chicken hearts by cutting the open end and removing any arteries. Put the hearts in a bowl

Roughly chop <quantity>2<unit>tbsp</unit></quantity> of parsley leaves and add them to the bowl

Roughly chop <quantity>2<unit>tbsp</unit></quantity> of sage leaves and add them to the bowl

Peel and roughly chop <quantity>2</quantity> garlic cloves. Add them to the bowl

Add salt and black pepper to taste

Add <quantity>½<unit>cup</unit></quantity> of white vinegar and mix to combine all the ingredients

Cover with cling film and let it rest in the refrigerator for 3h to marinate

Preheat a pizza oven to <temperature>400<unit>°C</unit></temperature> with an iron skillet inside. If using a regular oven, preheat to the highest temperature

Dice <quantity>300<unit>g</unit></quantity> of mozzarella cheese block

Thinly slice <quantity>1</quantity> leek

Trim, peel, and thinly slice <quantity>1</quantity> red onion

Roast the chicken hearts for 6m in a pizza oven until they brown. If using a regular oven, roast them for 14m. Stir every 2m so they brown evenly. The roasted chicken hearts are ready

Dust a clean surface with semolina flour and place the pizza dough on it. Open the dough in a round shape, avoiding pressing the edge so it remains airy

Stretch the dough in the air by rotating it around your fists. Be careful not to tear the dough. Repeat the opening process with the other doughs

Dust a pizza peel or a baking tray with semolina flour and place the stretched dough on it

Add <quantity>⅓</quantity> of the cubed mozzarella

Add <quantity>2½<unit>tbsp</unit></quantity> of the peeled tomato pizza sauce and <quantity>⅓</quantity> of the roasted chicken hearts

Add <quantity>⅓</quantity> of the red onion and the leek

Add black pepper, salt, and olive oil to taste. Repeat the topping process with the remaining dough

Bake each pizza for 6m, turning it every 2m until the edge is blistered and the cheese is melted. If using a regular oven, bake for 10-12m. The chicken heart pizza is ready

Enjoy it fresh out of the oven with your friends!