Sweet pizza with strawberries and ricotta

Procedure

For pizza dough with dry brewer's yeast. In a large bowl or in a planetary mixer put the flour, the dry yeast, 380 milliliters of water and start to knead. Dissolve the salt in the remaining 20 milliliters of water. Add the water and salt to the dough. Knead the dough for at least 15 minutes until the mixture is elastic, even and smooth. If you use the kneading machine , once the dough is finished I suggest you work at the end anyway a little' the dough by hand, on a lightly greased surface oil.

For pizza dough with sourdough or fresh brewer's yeast. If you have decided to use fresh brewer's yeast or sourdough to prepare pizza, you must first dissolve them in the water and then add them to the dough and proceed with the processing, adding salt after first working the mass coarsely.

Cover dough with a cloth moistened. Leave for half an hour. Working for even a minute the dough and put it in a plastic bowl. Cover with plastic wrap and let it sit in the refrigerator for 24 hours. Then leave the dough covered with film for an hour at room temperature. Finally, divide it into 5 loaves of 250 grams. I would put loaves in a baking sheet, previously dusted with durum wheat semolina, well spaced from each other. Cover with transparent film for foods. Allow to rise in the oven with a small light burning (at a temperature between 25 and 28 degrees) until the dough will have tripled their volume (about 5-7 hours).

Preheat the oven to the maximum temperature (230 degree static). While the loaves rise, clean strawberries, remove the petiole and cut them in half and then into quarters. For the cream cheese, work the ricotta with icing sugar and vanilla until you get a smooth and homogeneous cream. Melt the dark chocolate in the microwave or in a water bath and chop the almonds, pecans or hazelnuts.

As you can see in the video step by step recipe on my YouTube channel, at this point you have to roll out the dough on a work surface sprinkled with semolina using your fingertips. You need to get a thin disc and a pronounced edge. Brush the disc with water and sprinkle with brown sugar: this will serve both not to inflate the disc during cooking, both to make it sweet and crunchy, slightly caramelized.

Bake and bake for 5-7 minutes or until the pizza is golden, with a swollen and well-developed cornice. At this point you just have to garnish the pizza as you see in the video step by step recipe. Spread the ricotta in small tufts using a pastry bag, decorated with fresh strawberries, sprinkle with melted chocolate and sprinkle the cake with chopped almonds or walnuts. A little fresh mint and icing sugar to complete and immediately enjoy your sweet pizza with strawberries and ricotta. Bon appétit!