Neapolitan Pizza with Ricotta, Zucchini Blossoms, and Speck

168 mins
Serves 1
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Directions

  1. 1Mix 300 gr of cold water, 300 gr of flour 00, 5 gr of dry yeast (or 10 gr of fresh yeast), and 5 gr of honey with a spoon until well combined. Cover with plastic wrap, making a few holes on top (or use a lid), and set aside.
  2. 2Mix 300 gr of cold water, 300 gr of flour 00, 5 gr of dry yeast (or 10 gr of fresh yeast), and 5 gr of honey with a spoon until well combined. Cover with plastic wrap, making a few holes on top (or use a lid), and set aside.
  3. 3Mix 300 gr of cold water, 300 gr of flour 00, 5 gr of dry yeast (or 10 gr of fresh yeast), and 5 gr of honey with a spoon until well combined. Cover with plastic wrap, making a few holes on top (or use a lid), and set aside.
  4. 4In a mixer, combine the poolish, 700 ml of cold water, and 35 gr of salt. Mix briefly at speed number one until the poolish is melted and the mixture is the color of milk.
  5. 5In a mixer, combine the poolish, 700 ml of cold water, and 35 gr of salt. Mix briefly at speed number one until the poolish is melted and the mixture is the color of milk.
  6. 6In a mixer, combine the poolish, 700 ml of cold water, and 35 gr of salt. Mix briefly at speed number one until the poolish is melted and the mixture is the color of milk.
  7. 7Add 1050 gr of flour and mix until all ingredients are combined.
  8. 8Add 1050 gr of flour and mix until all ingredients are combined.
  9. 9Add 1050 gr of flour and mix until all ingredients are combined.
  10. 10Add the remaining water gradually, ensuring the dough absorbs it fully before adding more.
  11. 11Add the remaining water gradually, ensuring the dough absorbs it fully before adding more.
  12. 12Add the remaining water gradually, ensuring the dough absorbs it fully before adding more.
  13. 13Once the dough is smooth and the bowl is clean, increase the mixer speed to number four and continue mixing.
  14. 14Once the dough is smooth and the bowl is clean, increase the mixer speed to number four and continue mixing.
  15. 15Once the dough is smooth and the bowl is clean, increase the mixer speed to number four and continue mixing.
  16. 16Lightly grease a surface with olive oil, and place the dough on top to avoid sticking.
  17. 17Lightly grease a surface with olive oil, and place the dough on top to avoid sticking.
  18. 18Lightly grease a surface with olive oil, and place the dough on top to avoid sticking.
  19. 19Divide the dough into 280-gram portions. Create balls by keeping the top part intact, tucking the bottom around until a smooth ball forms.
  20. 20Divide the dough into 280-gram portions. Create balls by keeping the top part intact, tucking the bottom around until a smooth ball forms.
  21. 21Divide the dough into 280-gram portions. Create balls by keeping the top part intact, tucking the bottom around until a smooth ball forms.
  22. 22Place the dough balls in a container, sprinkle with flour to prevent sticking, and let them rest for 1 to 2 hours (depending on room temperature).
  23. 23Place the dough balls in a container, sprinkle with flour to prevent sticking, and let them rest for 1 to 2 hours (depending on room temperature).
  24. 24Place the dough balls in a container, sprinkle with flour to prevent sticking, and let them rest for 1 to 2 hours (depending on room temperature).
  25. 25Prepare the toppings: mix ricotta cheese, sun-dried tomato pesto, a pinch of salt, and chopped fresh basil.
  26. 26Prepare the toppings: mix ricotta cheese, sun-dried tomato pesto, a pinch of salt, and chopped fresh basil.
  27. 27Prepare the toppings: mix ricotta cheese, sun-dried tomato pesto, a pinch of salt, and chopped fresh basil.
  28. 28Cut the mozzarella cheese into small pieces, and clean the zucchini blossoms.
  29. 29Cut the mozzarella cheese into small pieces, and clean the zucchini blossoms.
  30. 30Cut the mozzarella cheese into small pieces, and clean the zucchini blossoms.
  31. 31Fill the zucchini blossoms with the ricotta mixture using a syringe.
  32. 32Fill the zucchini blossoms with the ricotta mixture using a syringe.
  33. 33Fill the zucchini blossoms with the ricotta mixture using a syringe.
  34. 34Preheat the oven to 250°C in static mode.
  35. 35Preheat the oven to 250°C in static mode.
  36. 36Preheat the oven to 250°C in static mode.
  37. 37Spread the sun-dried tomato pesto on the pizza base. Top with ricotta, olive oil, mozzarella cheese, and zucchini blossoms.
  38. 38Spread the sun-dried tomato pesto on the pizza base. Top with ricotta, olive oil, mozzarella cheese, and zucchini blossoms.
  39. 39Spread the sun-dried tomato pesto on the pizza base. Top with ricotta, olive oil, mozzarella cheese, and zucchini blossoms.
  40. 40Par-bake the pizza for 4-5 minutes (depending on how it cooks).
  41. 41Par-bake the pizza for 4-5 minutes (depending on how it cooks).
  42. 42Par-bake the pizza for 4-5 minutes (depending on how it cooks).
  43. 43Add speck (smoked prosciutto) to the pizza and finish cooking until the mozzarella starts bubbling (around 4-5 minutes).
  44. 44Add speck (smoked prosciutto) to the pizza and finish cooking until the mozzarella starts bubbling (around 4-5 minutes).
  45. 45Add speck (smoked prosciutto) to the pizza and finish cooking until the mozzarella starts bubbling (around 4-5 minutes).

Ingredients

  • 300 gr cold WATER
  • 300 gr cold WATER
  • 300 gr cold WATER
  • 300 gr FLOUR 00
  • 300 gr FLOUR 00
  • 300 gr FLOUR 00
  • 5 gr DRY YEAST (10 gr of fresh yeast)
  • 5 gr DRY YEAST (10 gr of fresh yeast)
  • 5 gr DRY YEAST (10 gr of fresh yeast)
  • 5 gr HONEY
  • 5 gr HONEY
  • 5 gr HONEY
  • 700 ml cold WATER
  • 700 ml cold WATER
  • 700 ml cold WATER
  • 1050 gr FLOUR 00
  • 1050 gr FLOUR 00
  • 1050 gr FLOUR 00
  • 35 gr SALT
  • 35 gr SALT
  • 35 gr SALT
  • 1 olive oil
  • 1 olive oil
  • 1 olive oil
  • 1 ricotta cheese
  • 1 ricotta cheese
  • 1 ricotta cheese
  • 1 sun-dried tomato pesto
  • 1 sun-dried tomato pesto
  • 1 sun-dried tomato pesto
  • 1 fresh mozzarella cheese
  • 1 fresh mozzarella cheese
  • 1 fresh mozzarella cheese
  • 8 zucchini blossoms
  • 8 zucchini blossoms
  • 8 zucchini blossoms
  • 1 Speck (Smoked Prosciutto)
  • 1 Speck (Smoked Prosciutto)
  • 1 Speck (Smoked Prosciutto)
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 flour
  • 1 flour
  • 1 flour

Equipment

mixerspoonplastic wrapbowlknifeovenpizza peelscalepastry scrapersyringe
Neapolitan Pizza with Ricotta, Zucchini Blossoms, and Speck | Clip Recipe