# Neapolitan Pizza with Ricotta, Zucchini Blossoms, and Speck

This recipe will teach you how to make a delicious Neapolitan-style pizza at home with a unique twist, using a special combination of toppings.

- Total time: 168 min
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## Ingredients

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

## Instructions

1. Mix 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. In 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.
3. Add 1050 gr of flour and mix until all ingredients are combined.
4. Add the remaining water gradually, ensuring the dough absorbs it fully before adding more.
5. Once the dough is smooth and the bowl is clean, increase the mixer speed to number four and continue mixing.
6. Lightly grease a surface with olive oil, and place the dough on top to avoid sticking.
7. Divide the dough into 280-gram portions. Create balls by keeping the top part intact, tucking the bottom around until a smooth ball forms.
8. Place 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).
9. Prepare the toppings: mix ricotta cheese, sun-dried tomato pesto, a pinch of salt, and chopped fresh basil.
10. Cut the mozzarella cheese into small pieces, and clean the zucchini blossoms.
11. Fill the zucchini blossoms with the ricotta mixture using a syringe.
12. Preheat the oven to 250°C in static mode.
13. Spread the sun-dried tomato pesto on the pizza base.  Top with ricotta, olive oil, mozzarella cheese, and zucchini blossoms.
14. Par-bake the pizza for 4-5 minutes (depending on how it cooks).
15. Add speck (smoked prosciutto) to the pizza and finish cooking until the mozzarella starts bubbling (around 4-5 minutes).

## Equipment

- mixer
- spoon
- plastic wrap
- bowl
- knife
- oven
- pizza peel
- scale
- pastry scraper
- syringe

## Source

- Original video: https://www.facebook.com/share/v/1DqY7y5gna/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/adbb7141-7916-4ad4-8f80-0bbc8ab0878a
- Extracted: 2025-04-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt