Strada Nova pizza
“The name is inspired by the street in my home town where everyone walks in the afternoon for the passeggiata.”
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Serves
8
Cooking Time
Prep time 20 mins, cook 30 mins (plus standing, proving)
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200 gm
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parmesan, coarsely grated
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120 gm
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Gorgonzola dolcelatte, coarsely crumbled
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160 gm
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fior di latte, coarsely torn
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12
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thin slices flat pancetta, coarsely torn
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To serve:
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basil leaves
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| Pizza dough |
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3 tsp
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dried yeast
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1 kg
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“00” flour, sieved
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For greasing:
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oil
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1
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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).
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2
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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.
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Note This recipe makes four large pizze.
This recipe is from the August 2010 issue of Australian Gourmet Traveller.
RECIPE Rita Macali, Supermaxi
PHOTOGRAPHY Sharyn Cairns
STYLING Emma Knowles