WHITE PIZZA WITH STRACCIATELLA, LEMONS, SPRING ONIONS AND ANCHOVIES
Preparation time: 40 minutes
Proofing time of the dough: 1 hour and 30 minutes at 28°C
Cooking time pizza: 15 minutes
Delicate freezing time: 1 hour and 50 minutes
- Difficulty: Average
Ingredients for 4 people:
For the dough:
500 gr of flour type “0” (plus the one for processing)
7 gr of dry brewer’s yeast
1 teaspoon of sugar
2 tablespoons of extra virgin olive oil
2 tablespoons of salt
For the topping:
2 untreated sweet lemons
200 gr of Stracciatella
3 fresh onions
8 anchovies
2 tablespoons of capers
Extra virgin olive oil
Salt and pepper
Procedimento
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Proofing
PREPARATION PHASE OF THE DOUGH
Put the flour in the mixer and add the yeast, sugar and oil. Work briefly to mix the ingredients, then add 300 ml of warm water and salt. Continue for 10 minutes and then transfer the dough into a greased bowl with a drizzle of oil and let it rise in the blast chiller with the natural proofing function at 28ºC for an hour.
PREPARATION PHASE OF TOPPING
Cut the lemons into thin slices and season with salt, pepper and oil.
Slice the spring onions thinly and immerse them in cold water until they are used.
Wash the capers and cut the anchovies into small pieces.
PREPARATION PHASE OF PIZZA
Roll out the dough in two buns and let rise in blast chiller at 28ºC for another 30 minutes.
Then fill them with lemons, stracciatella, capers, anchovies and onion drained and cook in the preheated oven to 220°C for 15 minutes.
Suggerimenti
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Delicate freezing
You can freeze the pizza, once cooked, thanks to the delicate freezing function of the blast chiller. This way you can store it in the freezer for up to 6 months.
If necessary, all you have to do is to extract the necessary amount and regenerate it in the preheated oven at 150°C for a few minutes.
