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Strada Nova pizza

You'll need

200 gm parmesan, coarsely grated 120 gm Gorgonzola dolcelatte, coarsely crumbled 160 gm fior di latte, coarsely torn 12 thin slices flat pancetta, coarsely torn To serve: basil leaves   Pizza dough 3 tsp dried yeast 1 kg “00” flour, sieved For greasing: oil


  • 01
  • For pizza dough, combine yeast and 650ml warm water in a bowl and set aside until staring to foam (10-12 minutes). Meanwhile, combine flour and 3 tsp fine sea salt in a large bowl. Make a well in the centre, add yeast mixture and mix to form a dough. Turn onto a lightly floured surface, knead until smooth and elastic (8-10 minutes), place in a lightly oiled bowl, cover with a damp tea towel and stand in a warm place until doubled in size (1-1½ hours). Knock back dough, divide into 4, then set aside again, covered with a damp tea towel, until doubled in size (45 minutes-1 hour).
  • 02
  • Place a pizza stone or heavy-based oven tray in oven and preheat oven to 220C. Roll one piece of dough into a 3mm-thick disc, transfer to pizza stone, scatter with a quarter of the cheeses and top with a quarter of the pancetta and bake until golden and crisp (10-12 minutes). Repeat with remaining pizze, scatter with basil and serve hot.
Note This recipe makes four large pizze.

This recipe is from the August 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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