Pizza and focaccia

Pizza with Gorgonzola cheese, walnuts, lard and buffalo mozzarella!!!


For the Italian version click here!!!
Here I am always a bit late with the translations! But I really needed to rest a bit and after I've translated the all new issue of Open Kitchen Magazine by myself I needed a bit of rest! But I'm really proud of the result... Have you check it out yet?
Have a look...very good recipes last minute for your from around the world Christmas Markets and Much more! You will also find an interview with the four finalists of MasterChef Italy! Trust me you will enjoy it!
You can simple go to our website , follow the instructions and download the magazine for free!

But let me give you the recipe of this fantastic pizza! Strong flavours  but so good!!!!

  • 200g strong flour
  • 130g water at room temperature
  • 5g dehydrated sourdough
  • Gorgonzola cheese (or another blue cheese)
  • A handful of walnuts
  • A large buffalo mozzarella
  • Extra virgin olive oil 
  • Lardo di colonnata (or you can use very thin sliced  bacon)

Put the flour, yeast and most of the water on the kneading machine bowl. Knead on low power and then add the salt with the remaining water. Keep kneading, increasing the power gradually, until you get a smooth and soft dough .  Place the dough in a bowl, cover with cling film and allow to rest until doubled in size. It took about 8 hours.Preheat the oven at maximum temperature with the pizza stone inside about 30 minutes before cooking the pizza.Form the pizza by hand, being careful not to brake the gas bubbles. At this point you have to work very quickly. Transfer pizza base immediately onto the hot stone Pay attention as it is very hot!Add the diced blue cheese, chopped walnuts, mozzarella cheese and a drizzle of olive oil. Bake at 220ÂșC on the grill for 4/5 minutes. Top with the lardo di colonnata and serve immediately.   

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