Friday pizza

Massimo Gatti

For the biga
1,000 g of flour
440 g of water
10 g of brewer's yeast

For the water dough
700 g of butter
200 g of flour

For the dough
330 g of biga
150 g of mother yeast refreshed for the second time
200 g of first clear flour
800 g of high gluten flour
400 g of Lunigiana chestnut flour
45 g of salt
800 g of water

For the filling
100 g of mozzarella stracciatella reduced to cream
80 g of homemade candied orange
40 g of toasted hazelnuts
15 g of capes opened like flowers and dried in a fan oven at 50 °C for 4 hours.
30 g of steamed cauliflower cut into fine slices.
40 g of Taggiasca olives candied in sugar syrup.
20 g of un-crystallised chestnut honey
50 g of beer-flavoured milk ice-cream



For the biga
Mix the ingredients for 3 minutes and leave to rest for 18 hours at 20 °C.

For the water dough
Mix the ingredients and roll out the mixture into a rectangular shape.

For the dough

Place all the ingredients in the mixer, apart from the salt and a small amount of water which will be used later. Mix for 5 minutes on speed 1 and for another 8 minutes on speed 2, until all the mixture is completely smooth (the final temperature of the dough must be 24 °C).
Take the dough out of the mixer and leave it to rest for 30 minutes, shape it into a rectangle and create the puff consistency using the water dough, making the folds: alternate a 3 fold and a 4 fold twice, then roll out the pastry, cut it to the size required and place it to rest on a baking tray. Leave it to rise for 18 hours, then precook at 220 °C for 7-8 minutes and leave to cool.

For the garnish
Bake the pizza base until lightly toasted and crisp on the surface. Then spread the stracciatella cream on the disc and cut it into small morsels. Prepare bowls containing the various ingredients and arrange them around the base, so diners can customise their pizza.