Pizza dough
For the biga 500 g of soft wheat flour 500 g of Petra 3 flour 250 g of mother yeast 700 g of cold water 10 g of salt
Next dough 1,500 g of Petra 3 flour 500 g of soft wheat flour 800 g of the previous day's biga 40 g of salt 100 g of oil 1,100 g of water at 30 °C
For the garnish Black pig back Salad leaves Mozzarella Spice ground in a mortar: a few juniper berries, black pepper, dried onion, pink peppercorns, dried garlic, marjoram and hot paprika Barbecue sauce: tomato, honey, vinegar, soya and hot paprika Mustard oil
For the biga Mix the flours with the salt. Place the mother yeast in the mixer with a little water and then add the flours, one at a time, with the remaining water. The biga must have a temperature of 23 °C as soon as you take it out of the mixer. It has to prove for 2 hours at 18 °C and then be left for 15 hours at 4 °C
Next dough Mix everything and leave it to rest for about 30 minutes. Shape into balls and leave them to rise for about 6 hours at 28 °C. Roll them out and place them on a baking tray for another 2 hours.
For the garnish Marinate the pork with the onion, rosemary, sage, pepper and garlic for 24 hours. Cook in the oven at 140 °C with 10% humidity and 70 °C at the heart. Grind the spices in the mortar. Cook all the ingredients for the barbecue sauce to obtain a syrupy consistency.
Roll out the pizza dough, top with the mozzarella and bake in the oven. Take out of the oven, cut the pizza into slices and top them with barbecue sauce, salad leaves, mustard oil and slices of pork. Complete with a sprinkling of spices.
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