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!
FOR THE DOUGH
600 grams of flour type 00
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
16-30 fresh pumpkin flowers
250 grams of soft cheese
250 grams of cream
200 ml of tomato puree
ground black pepper
Salt, to taste
extra virgin olive oil, to taste
After preparing the dough following the long-leavened pizza recipe but with the double zero flour and let it ripen in the refrigerator first and then rise divided into bakeries, you're well on your way to eating a great homemade pizza.
We prepare the seasoning: season the tomato sauce with extra virgin olive oil and salt to taste. I suggest you season it a couple of hours in advance so that it will taste good. If you prefer to make a white pizza instead, no tomato, omit this step.
Slice the mozzarella and put it in a drain so that it loses as much liquid as possible. I recommend you do this operation a couple of hours in advance. In any case, before seasoning the pizza, it is good to squeeze the mozzarella slightly or dab it with absorbent paper.
Clean pumpkin flowers by eliminating stems, the inside and the small needle-like leaflets on the sides. Wash and dry completely. Remember that you must preheat the oven to the maximum temperature with a reasonable advance: it must be hot.
When you've laid out the pizza disc as you see in this short 30-second video, add the tomato sauce, putting it in the center and scattering it with the back of a spoon without covering the pizza cornice. Cook the pizza on refractory stone for about 3 minutes or in the pan for at least 7-8 minutes. You will see that the edges will swell and change color. Pull the pizza out of the oven and add the mozzarella and pumpkin flowers.
Bake again for another 2 minutes if on refractory stone or 4-5 in the pan. When the mozzarella is dissolved and the pumpkin flowers slightly withered, bake and add the bowed stracchino to the hot pizza. Sprinkle with fresh ground black pepper and sprinkle with extra virgin olive oil. 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.