This week's pizza is vegetarian and tasty: pumpkin blossom pizza with pecorino cheese and pea cream. Again, the basic dough is that of the pizza in long leavening but they change the flours. As you can see, the dough has a darker color, because inside there is flour with 7 cereals, which also contains some seeds such as sesame, pumpkin, Sunflower. The mix is with double zero flour. The dough is alveolate and soft, but also fragrant.
The seasoning this time is based on mozzarella, Zucchini Flowers, Sardinian pecorino Dop both grated and flakes. And a pesto of peas that is nothing but my pea pesto perfect for seasoning pasta or bruschetta. Pumpkin blossom pizza with pecorino cheese and pea cream is a white pizza, that is, without the tomato. The base cooks only with mozzarella, which must be well dry. If you prefer, you can use fresh scamorza or even fresh asiago. Is’ important that the cheese does not release much liquid: if you use the mozzarella cut it the night before and leave it in the refrigerator inside a strainer.
This pizza is also part of the recipes of pizzas and focaccia that I audience once a week on Instagram with a short step-by-step tutorial video. 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. Now I'm going to give you some practical tips, that you find in all my pizza recipes.
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.
Drafting of the pizza 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!