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2023 Author: Cody Thornton | [email protected]. Last modified: 2023-05-24 11:20
Take some time in the weekend to understand if this blessed gourmet pizza everyone talks about (okay on Dissapore we have been doing it since 2012) is possible replicate it at home with results that put me in direct competition with the pizzeria in the immediate vicinity, often the destination of family members disappointed by my repeated (but they say exhausting) experiments with dough, even 12 hours long.
Which said between us, it also means a nice saving, given the prices of an 8-slice gourmet pizza (to be understood: naturally leavened, with stone-ground flours, with a higher thickness and a different texture) which, with a rich topping, can cost 35 euros.
I did all this preamble to warn you, you understood it, right?
The recipe that I propose to you (from the superb chef / leaven maker / pizza maker Riccardo Antoniolo, stationed at the 800 Simply Food restaurant in Bassano del Grappa) heralds a complicated weekend, both for the dough and for the dressing.
But at least no one will be able to say that I didn't warn him.
INGREDIENTS PHASE 1
Durum wheat flour re-milled 350 gr
wholemeal re-milled durum wheat flour 150 gr
Fresh brewer's yeast 1 gr
Water 275 gr
PHASE 2 INGREDIENTS
Durum wheat flour re-milled 350 gr
wholemeal re-milled durum wheat flour 150 gr
fresh brewer's yeast 5 gr
water 50 375 gr + 50 gr extra virgin olive oil
salt 15 gr
DOUGH
Get a very large bowl and mix the ingredients from step 1 together.
It is enough to use your hands because the idea is to obtain a crumbled dough: when you feel like you've got it all wrong and the dough doesn't bind, that's the time to stop.
Cover the bowl with plastic wrap and leave it aside for at least 20-22 hours at room temperature.
Combine all the ingredients of phase 2 to obtain a sticky dough, you will think you have precipitated the situation by going from a bad dough to an irrecoverable dough. Don't worry, it's not like that.
After about ten minutes of kneading by hand, the situation improves and you can proceed to give the dough a few folds and then let it rest for about twenty minutes.
Make portions of 200 grams each and let them rise in a closed container placed inside the oven, until they double in volume.
At the end roll out some discs of about 30 cm in diameter (with the doses above there are about 5).
FILLING & COOKING
Zucchini 400 gr
Basil 20 gr
Fresh mint 1 leaf
Water 100 gr
Extra virgin olive oil 30 gr
Fiordilatte mozzarella 300 gr
Shrimp 32 approx.
Fleur de sel, oil and pepper to taste
Clean and wash half of the courgettes, slice them into slices and blanch them in salted water for 5 minutes, then add the basil and mint leaves to the boiling water and cook for another 2 minutes.
Drain, spread on a baking sheet and let cool.
It's time to blend zucchini, basil, mint, oil and water together, adding salt. Then cut the raw courgettes into sticks.
Spread the zucchini puree, the hand-broken fiordilatte, the raw zucchini on the discs of the dough. Bake at 270 degrees for 7 minutes.
In the meantime, clean the prawns and sauté them in a pan with a drizzle of oil for 1 minute on the clock.
Garnish the pizza with prawns, add a pinch of fleur de sel, a sprinkle of pepper and a drizzle of extra virgin olive oil.
Here is your homemade gourmet pizza.