The recipes


San Marzano Gourmet Pizza


Ingredients: 1 pizza

  • Water for dough 750
  • Salt for dough 20
  • Yeast for dough 8
  • Extra virgin olive oil for dough 30
  • Stracciatella 60
  • Lamb's lettuce 10


FOR THE DOUGH (approx. 1800 g):
Insert the flour into the spiral kneading machine and add the dry yeast.Mix at speed 1 for 3 minutes.
Add 3/4 of the water (max. temperature 6°C) and continue at low speed for 1 or 2 minutes. Add salt and oil and stir for 4 minutes at speed 1.
Increase the speed of the machine to the maximum for about 10 minutes, adding the remaining water a little at a time (the dough must be stiff and detach from the kneading machine)
Kneed it in the machine:

-start the machine at maximum speed;
-string the dough around the hook (wrapped 2 or 3 times around the hook);
Repeat the operation 3 times at 15-minute intervals.
Put the dough on the previously moistened work area and fold it 3 or 4 folds by hand.
Transfer into a covered container and refrigerate at a temperature of 4°C for 24 hours.
Then break the dough into 255g balls for gourmet pizzas. Precook at 250°C for about 2 minutes.
Lightly wet the surface of the pizza with the juice of the San Marzano tomato, position a few open tomatoes on the top then bake. After removing the pizza from the oven, cut it into 6 slices and top each slice with valerian lettuce, small dollops of stracciatella cheese and a slice of smoked beef. Garnish with Lacrima d'Oro chilli peppers and drops of "Parmigiano Reggiano" cream diluted with warm water. If you wish, decorate with mixed flowers.