THENGREDIENTS X 4
For the dough:
1 kg durum wheat semolina
3 g fresh brewer’s yeast
22 g salt
700 g of water.
For the dressing:
mozzarella cheese
smoked burrata
speck
pesto
semi-dried cherry tomatoes
basil.
Fulvio Marino’s Pizza photos @Eunice Brovida, taken from the book “Pizza per tutti” (Mondadori)
Method
Mix all the flour with 600 g of water for 2 minutesin order to form a very grainy dough: it does not matter if there is some free flour left, it is normal.
Leave to rest at room temperature for 2 hours. Once the indicated time has elapsed, add the brewer’s yeast, 60 g of water to the pre-dough and knead until a homogeneous mixture is obtained. Then incorporate the salt and the remaining water and continue to obtain a smooth dough. Let it rise in an oiled container and covered with film for 1 hour at room temperature.
Shape into balls of 250 g, place them in a container with a lid to prevent them from making a crust and leave them to rise in the refrigerator for about 18 hours. Then let them rise again for 1 hour and a half at room temperature.
Spread the pizza on abundant durum wheat semolina. Season with mozzarella and oil and cook at maximum temperature for about 6-7 minutes. At the exit, stuff with all the other raw ingredients.
“Pizza for all” by Fulvio Marino (Mondadori).
The art of dough
Chef Fulvio Marino, author of this beautiful manual Pizza for everyone (Mondadori), is one who knows about flour: the family’s Piedmontese mill has been a jewel of craftsmanship since 1956. Fulvio (who also published From the earth to the bread, Cairo) offers super recipes, explains the cooking methods well. And with intelligence “rejuvenates” the pizza.
The décor idea
Well, here the very rich decoration is that of the pizza: simply placed on a Carrara marble surface, it is a triumph of shapes and colors. To present it, adopt a minimalist criterion: less is more.
iO Donna © REPRODUCTION RESERVED