Pizza with 7-grain dough topped with avocado and fresh salmon tartare. Today I suggest a summer seasoning, fresh and gourmet for pizza in a pan or round. And I add another piece to all my PIZZA RECIPES. Obviously also of this pizza you will find a VIDEO TUTORIAL on my You Tube channel. The dough is seven cereals, but you can also use our usual dough for the pizza in long leavening or make a wholemeal one for pizza in a pan like that of the focaccia with mortadella and burrata. The beauty of this pizza is that the seeds are also on the cornice: just brush it with cold water and the seeds will adhere perfectly. I use a mix of mixed seeds: Sesame, poppy, pumpkin and sunflower. The same seeds contained in the flour with 7 cereals with which I prepare the dough.
As always, for the dough process I refer you to the recipe of the pizza in long leavening: instead of type 1 flour and semola, i used flour 00 and flour at seven cereals and find the doses in the recipe. The dough method and rest times. remain the same and i remind you that 1 gram of dry brewer's yeast is equal to a teaspoon of shaved coffee and poor.
The seasoning is simple: little tomato sauce, mozzarella fior di latte, fresh salmon tartare (dejected, I recommend), avocado seasoned with oil and lemon and thin slices of lemon. But lime is also fine, which has a sweeter taste, even if I use the lemon Interdonato messinese which is really sweet.
Do not forget to have a look at all my RECIPES WITH SALMON: you will find many perfect for the summer. And now I give you some practical advice on how to manage the dough for the 7-grain pizza with avocado and salmon.
Maturation and leavening of the dough for pizza
Once the dough has been prepared, cover it on food film and store in the refrigerator for 24 hours at 4 degrees. Then leave it for an hour at room temperature. Finally, divide it into 250 gram pieces each. Put the panetti in a large plastic container well spaced and covered with transparent film. Allow to rise in the oven with a small light burning (at a temperature between 25 and 28 degrees) for 5-7 hours.
Rollout of the dough
With regard to the drafting of the panetto, you can just look at the video tutorial: you just have to remember never, ever crush the cornice with your fingers.
Pizza cooking: in baking tray or on refractory stone
If you have an oven with refractory stone to be placed on the bottom and a pizza shovel the heat conducted by the oven at the base of the pizza reaches about 300 degrees. In this way the pizza is cooked in a total of 4-5 minutes. If you spread the pizza in the pan, you have to grease the baking tray with little extra virgin olive oil. Pumpkin blossom pizza with pecorino cheese and pea cream does not contain tomato: you must then first cook with only the cheese and then a second with the pumpkin flowers and the grated pecorino cheese. The flakes pecorino cheese and pea cream put them at the end, without a further passage in the oven . The real pizza has a high cornice and a very thin disc: if you want a higher dough, the right recipe is that of the homemade pan pizza. Have a good day!
400 grams of flour with 7 cereals
200 grams of double zero flour
1 gram dry brewer's yeast (or 2,5 grams fresh or 30 grams of mother yeast)
10 grams of salt
400 milliliters of natural mineral water
- FOR THE DRESSING
a ripe avocado
300 grams of fresh salmon already culled
extra virgin olive oil, to taste
lemon Interdonato or lime, to taste
salt and pepper, to taste
mixed seeds to decorate the cornice, to taste
400 grams of mozzarella fior di latte
tomato sauce, to taste
FOR THE DOUGH: First you have to prepare the dough of long-leavened pizza recipe using the 7-grain flour and the double zero flour indicated in the ingredients. Follow the instructions and, when the bakeries are almost ready to cook, preheat the oven to the highest possible temperature. If you have refractory stone, remember that it must be inserted in the oven off on the bottom or as close as possible to the bottom and that it must preheat together with the oven, otherwise it may break.
FOR THE DRESSING: For the seasoning: I suggest you slice the mozzarella even the night before and leave it covered in a colander so that it loses as much liquid as possible: I squeeze it slightly before putting it on the pizza.
Eliminate salmon skin, also remove all the bones with a kitchen tweezers and cut it first into strips and then into small pieces. Don't chop it too finely, make it into cubes of homogeneous size. Season fresh salmon with extra virgin olive oil, a little lime or lemon juice, salt and pepper. Clean the avocado, cut it into slices and season the avocado with extra virgin olive oil, a little lime or lemon juice, salt and pepper. Thinly slice lemon or lime.
FORMING AND COOKING: When you have laid out the disc for the pizza as you see in the VIDEO RECIPE, being careful not to crush the cornice with your fingers, brush the cornice with cold water and sprinkle it with a little' of mixed seeds pressing them slightly. Spread a little tomato sauce over the pizza (I simply season it with extra virgin olive oil and salt) and cook the pizza disc on refractory stone for about 3 minutes or in a baking tray for at least 7-8 minutes.
At this point add the mozzarella. Cook again for 2 minutes (4 if baked) and when the mozzarella has melted slightly, pull the pizza out of the oven. Spread the slices of avocado on the pizza, the salmon tartare and complete with the slices of lime or lemon. Serve immediately! Bon appétit!
If you want to skip the 24-hour rest in the refrigerator, the dough will have to rest in its bowl about 2 hours at room temperature. Then it should be divided into 4 250 gram panetti that will have to rise for about 6 hours (and anyway until they're visibly more than doubled), always at a temperature between 25 and 28 degrees.