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Pizza Bo.Na. (Bolzano-Naples)

A recipe by Pizzeria La Smorfia

Recipe for 1 person
Preparation time: 30 min.

Ingredients for the dough - time needed: 24 h
Water 1 l
Caputo red “00” wheat flour 1150 g
BIO rye flour 400 g
Cumin 5 g
Fennel 50 g
Salt 50 g
Brewer’s yeast 1 g

Ingredients for the toppings - preparation & cooking time: 5 min.
Fresh PDO Piennolo del Vesuvio grape tomatoes 80 g
Agerola cow’s milk mozzarella 100 g
Fresh basil 7 g
As much Extra virgin olive oil as is necessary
PDO smoked Speck ham 70 g
PDO Pecorino Romano cheese 50 g
… of the dough: put the yeast in room-temperature water for 5 minutes and let it sit for 5 minutes, then add half the flour and let sit for another 5 minutes. Then add the sea salt and the rest of the flour, and let it sit for about 10 minutes. Check the dough rise. The temperature of the dough must not exceed 24°C. Take the dough from the kneading machine and form large round loafs. Put the round loafs into containers used for food storage. Let the dough mature and rise in the containers for about 18 hours. Divide the dough into portions of 270 g each, put these into the containers and let the rising and maturing process continue for another 6 hours.
… of the toppings: take a loaf from the table, then flour it with your hands and flatten it, stretching it out into a round. Put the Piennolo del Vesuvio grape tomatoes onto the entire pizza, add basil and the cow’s milk mozzarella with a hint of Extra virgin olive oil.

Put the pizza into the oven on a wooden peel without altering its round shape. When removing the pizza from the oven, form rose petals of Speck ham and put them on the pizza. Then grate the Pecorino Romano cheese into fine pieces.
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