Fabrizia Meroi
“Per e muss” salad, glazed Montella chestnuts, celery sauce and anchovy saltby Gennaro Esposito
Primo piano Golosi di Identità e il Brain Food Forum S.Pellegrino: ecco le novità appena "atterrate" su Identità Digitali
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
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.
(482)
