Midday in the middle of the vegetable garden

Corrado Assenza - Simone Padoan

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


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.