For the pizza dough

Pizza with... cod, sweet potato, confit tomatoes, chives and hazelnut oil

Simone Padoan

INGREDIENTS

For the first refreshing
1000 g of soft stone-ground wheat flour (Petra flour from Molino Quaglia)
500 g of mother yeast
450 g of water

For the second refreshing
1,000 g of Petra flour
1,000 g of mother yeast
450 g of water

For the final dough
12 kg of Petra flour
2.4 kg of mother yeast
60% of water
300 g of salt
a little extra virgin olive oil if liked

For the filling
For 1 pizza
150 g of salted cod fillet
1 sweet potato
8 baby plum tomatoes
chives
hazelnut oil
extra virgin olive oil
salt
 

METHOD

For the first refreshing
Mix all the ingredients together on speed 1 for 10 minutes. When the dough is ready, wrap it in a cloth and leave it to rest for 10 hours at a temperature of 22° C.

For the second refreshing
Take the previous dough, eliminate the outer part and take 1000 g from the heart. Mould for 10 minutes on speed 1 with all the other ingredients.
When the dough is ready, wrap it in a cloth and place it in a cylindrical container in which it can double its volume. Leave it to rise at a temperature of 24-26° C until ripe (about 2 hours).

Mix all the ingredients together for 10 minutes on speed 1 and for 2-3 minutes on speed two.
After making the dough, leave it to rest for 20-30 minutes, then make it into 250 g portions. Leave them to rise for 4 hours, then flatten on a tray and leave to rise for another 4 hours.

Rinse the cod under running water for at least 3 days. Cut it into slices and cook in a frying pan with oil and water for a few minutes.
Wash and cut the date tomatoes in half, roast them in the oven at 100° C for 3 hours with a light dressing of olive oil and salt.
Peel the sweet potato, cut it into cubes, place in a pan of cold water, bring to the boil and continue boiling for 5 minutes.
Finely chop the chives.

Spread the cubed sweet potato on the pizza base, cut it into 8 slices and place a spoonful of cod, 2 confit tomatoes and a pinch of chopped chives on each one. Finish with a drizzle of hazelnut oil.

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 Credits Brambilla-Serrani

Simone Padoan

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