“This was one of the first things we offered at the Chiswick restaurant, and it’s one of my favorites,” Pascarella said. “This is something very special and special to us, but it’s easy to do. Once you have the ingredients, you can recreate it at home.”
make
Amount of dough for 6 pizzas
material
for fabric
- 3g fresh yeast or 1g dry yeast
- 700g water
- 1 kg all-purpose flour ‘0’ or ’00’ flour (12-13 percent protein), or more if desired
- 25g fine salt
- 1 tablespoon re-floured semolina
For topping (for 2 pizzas)
- Buffalo ricotta cheese 80g
- 125g buffalo mozzarella cheese (drained and torn)
- Stilton 50g (crushed)
- Buffalo stracciatella 80g
- 40g puffed Parmesan cheese rind (heat a 2.5cm square thin Parmesan cheese rind in the microwave for 1 minute to puff it up)
- 1 tablespoon cherry tomato jam
Method
1. To make the dough, dissolve yeast in water and mix with flour in a large bowl.
2. Once the flour has absorbed the water, add salt and knead on a flat surface for 3-4 minutes. Add a little flour if necessary to prevent it from sticking.
3. Cover the dough and let it rest for 15 minutes.
4. Then knead the dough again for 2-3 minutes. Place in a covered box or bowl and leave for 4 hours.
5. Divide the dough into 260g pieces and ferment at around 18℃ for 8 hours.
6. To make the pizza, preheat the oven to maximum temperature (if you have a pizza stone, place it in the bottom of the oven and heat it at the same time).
7. Sprinkle some semolina flour on your work surface and carefully roll out a portion of the dough with your fingertips from the center outwards until it is about 25cm in diameter and about 1cm thick. Make a nice dough by raising the edges a little (about 2cm thick).