A high and crispy crust, a soft dough and a creamy and lively filling: these are the ingredients of the wonderful pizza prepared by our friend Alessandra.
With a little patience and following her advice we will enjoy a magnificent pizza, perfect to share with those we love.
Come on, it's time to knead! 📝
Ingredients for the dough
🔹400 gr flour 0
🔹300 g cold water
🔹6 g beer yeast (1/4 cube)
🔹1 teaspoon salt
🔹1 tablespoon oil
For seasoning:
- mozzarella
- ricotta
- nduja cream
- basil
Method:
In a large bowl, put together flour, salt, crumbled brewer's yeast and start mixing with cold water.
Finally add the oil.
When the dough is complete, cover with cling film and leave in the fridge for at least one night. Then take it out and keep it 5-6 hours at room temperature.
👉🏻 If, for example, you knead in the evening, you can keep it in the fridge until 1pm the following day. Then take out the dough and keep it at room temperature until the evening when you will prepare the pizza.Roll out the pizza, moisten it with a steamer and do not add anything else.Cover it with aluminium foil and bake it for 10 minutes on the lowest shelf of the oven at 200 degrees.Remove the foil and you will find the pizza super risen and with a very soft crust.
Make a base with plenty of mozzarella cheese (previously squeezed and set to drip) and bake again this time at half-height for a further 7-8 minutes, or until the mozzarella cheese has melted and the edges of the crust appear golden brown. Remove from the oven and top the pizza with clumps of ricotta cheese (previously sieved to lose water and become creamier).
On each tuft add a little ‘nduja cream. Finally garnish with a few basil leaves.
👉🏻 Baking times may vary depending on the thickness you give your pizza. Keep an eye on it and, as always, lift it with a small spatula to check.