“The name is inspired by the street in my home town where everyone walks in the afternoon for the passeggiata.”
- 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
- 3 tsp dried yeast
- 1 kg “00” flour, sieved
- For greasing: oil
- 1For 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).
- 2Place 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.
This recipe makes four large pizze.
This recipe is from the August 2010 issue of
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