Pizza pumpkin flowers anchovies and stracchino: the dough is very similar to that of my recipe of the pizza in long leavening, a guarantee. Change the type of flour, because depending on the type of seasoning I choose flours that in my opinion match better. The seasoning, on the other hand, is seasonal and takes inspiration from a much-loved pizza in Rome. The freshest pumpkin flowers, the creamy stracchino strictly raw and the anchovies are combined with a margherita pizza base. You will have seen that on the home page of the site there is a space reserved for recipes of pizzas and focaccia: who follows me on Instagram knows i invent one a week. Varying dough and seasoning. From now on you will find these pizzas here too, in a special that will help you find new ideas and inspiration for your Saturday night pizza. Monday!
Let's get down to business: the ingredients you find them in the box below, while for the dough process I refer you to the recipe of the pizza in long leavening: instead of type 1 flour and semola, to make the pizza anchovy and stracchino pumpkin flowers i used a simple double zero flour (00). However, it does not change the method of the dough and does not change the rest times. I remind you that 1 gram of dry brewer's yeast is equal to a teaspoon of shaved coffee and poor, do not abound with yeast otherwise you will not be able to meet the ripening and leavening times of the dough.
Maturation and leavening of the dough for pizza
Once the dough has been prepared, you have to cover it with food film and leave to ripen in the refrigerator for 24 hours at 4 degrees. After the curing time, leave the dough covered with film for an hour at room temperature. Then, divide the dough into 250 gram dough each. Put the pans in a large plastic container or baking tray, previously dusted with flours, well-spaced, and covered with transparent food film. 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).
Drafting of the pizza dough
The drafting of the pizza dough is not difficult, you just have to remember that the disk has to be thin and the cornice instead more often. Sprinkle the work top with reground semolin and spread the dough widening from the center to the edges, leaving about 1.5 and a half or 2 centimetres on board on which you will NEVER have to put your fingers. Look at this very short 30-second video tutorial on pizza pumpkin flowers and anchovies that you find on my Instagram profile.
Pizza cooking: in baking tray or on refractory stone
I have an oven with a specific function for cooking pizzas and, In addition, has provided a great refractory stone to be placed on the bottom and a pizza shovel: with the refractory stone 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. I suggest you precoture the disc with the tomato for 5-7 minutes. Then, at a later time, add the seasoning and complete cooking for another 5 minutes or so. Obviously, the timing of baking depends on the height of your pizza: if you don't lay it out very thin, you may have to cook it a few more minutes. Remember, if you want a higher dough, the right recipe is that of the homemade pan pizza. And now I wish you good day!
