Eccellenza Campana Pizza
From the founders of Pizza Pilgrims comes this Neapolitan style pizza, using an authentic Contemporanea dough for a puffy crust and topped generously with buffalo mozzarella and grana padano.
Ingredients
| Contemporanea pizza dough | |
|---|---|
| For the pre-ferment | |
| 300g (10½oz) | 00 flour |
| 1g (¼ tsp) | fresh yeast |
| 150ml (5fl oz) | water |
| For the dough | |
| 750ml (25¼fl oz) | water |
| 1g (¼ tsp) | fresh yeast |
| 450g (1lb) | pre-ferment (see above) |
| 700g (1½lb) | 00 flour |
| 20g (¾oz) | fine sea salt |
| 10g (⅓oz) | extra virgin olive oil |
| Tomato sauce | |
| 50ml (1¾fl oz) | extra virgin olive oil |
| 2 | garlic cloves, chopped |
| 400g (14oz) | Piennolo tomatoes, halved |
| To make the pizza | |
| contemporanea pizza dough | |
| tomato sauce | |
| buffalo mozzarella | |
| Grana Padano | |
| basil | |
| extra virgin olive oil |
Method
*Note: This pizza can be made in a traditional or portable pizza oven, or in a normal oven using a pizza stone. We suggest following manufacturer instructions.
For the Contemporanea pizza dough:
Makes 6 dough balls.
Begin by making your pre-ferment. Combine the flour, yeast and water in a bowl and mix until it becomes a rough dough. Cover and leave to ferment at 16ºC (60ºF) for 24 hours.
After the 24 hours, make your dough. Add the water to a large mixing bowl (or the bowl of a stand mixer), then rub the yeast between your fingers under the water to dissolve it.
Add the pre-ferment and massage it into the water using your hands. Add half the flour and mix until smooth, then add the salt and oil and mix well to combine. Add the remaining flour in two batches, mixing until you have a scraggly dough.
Tip the dough out onto a clean work surface (if kneading by hand) and stretch and knead the dough for 10–12 minutes until elastic and smooth (if using a stand mixer, mix on slow for 10 minutes using the dough hook). Cover the dough with a cloth and leave to rest for 30 minutes.
Use a dough scraper to divide the dough into 250g (9oz) portions, rolling each into a tight ball. Place the dough balls seam-side down in a large airtight container, then cover and leave to prove in the fridge for 10–12 hours until the dough has doubled in size, and you can smell a mild acidic fermentation.
Remove the dough from the fridge and allow it to come up to room temperature for 2–3 hours before using. The dough can now be used immediately or kept in the fridge for 1 day.
For the tomato sauce:
Makes enough for 4 pizzas.
Heat the olive oil in a pan with the garlic until the garlic starts to take on some colour.
Add the tomatoes and season with salt to taste. Cook for 5–7 minutes until the tomatoes soften and the sauce reduces slightly. Leave to cool completely.
To make the pizza:
Stretch a ball of dough out and spoon on some tomato sauce.
Top with the buffalo mozzarella and a generous sprinkle of grated Grana Padano.
Bake in the oven and finish with basil and olive oil.
Reviews
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