Midday in the middle of the vegetable garden

Corrado Assenza - Simone Padoan

INGREDIENTS

For the milk sauce from cow's grazed in the meadows of the Iblei Mountains
0.5 kg of whole fresh milk from the meadows of the Iblei Mountains
40 g of Petra 1 flour
30 g of Furgentini extra virgin olive oil
2 g of whole sea salt

For the pizza base
250 g of mother dough
1 kg of Petra 9 flour
500 g of water
50 g of extra virgin olive oil
25 g of Maldon salt flakes

For the garnish
Late radicchio
Baby artichokes
Puntarelle

 

METHOD

For the milk sauce from cow's grazed in the meadows of the Iblei Mountains
Heat the milk in a saucepan without bringing it to the boil. Heat the oil in a second pan, gently incorporating the flour and salt, keeping the temperature of the oil below 65 °C. Then gradually add the warm milk. Continue stirring with a fine whisk to prevent the formation of lumps. Bring to the boil, take off the heat and pour the mixture into a planetary mixer bowl. Cool in the mixer on the second speed, until the mixture reaches a temperature of 30 °C. Set to one side in the fridge.
Take out of the fridge before serving and heat to 40 °C Immediately before use.

For the pizza base
Place the mother dough in a mixer with all the water. Process on the first speed for 2-3 minutes. Add the flour and process on the first speed. After 2 minutes, add the oil followed by the salt after 2 more minutes. Process for 6 more minutes. Process on the second speed for 3 minutes. Take the dough out of the mixer and leave it to rest at room temperature for 10 minutes, keeping it covered so the outer surface doesn't dry. Use a rolling pin to roll out the dough to a thickness of 4-5 cm and then cut it into pieces and weigh them (each pizza requires a ball of dough weighing about 250 g). Knead them to obtain balls of dough after 6 hours of maturing. Leave the dough to rise in special tins or spaced apart on the work surface, covering with a cloth or a sheet of nylon, at a temperature of 24 °C, for at least 3 hours or until they have increased their volume. At this point, the balls are ready to be rolled out on a lightly greased baking sheet, best round with a diameter of 28-30 cm, to have a 4-5 mm thick pizza.

For the garnish
Cook the pizza in the oven and top each slice with radicchio, puntarelle and baby artichokes.