Pesto Pizza
Directions
- 1Prepare the yeast by mixing 100 ml of water, 2 gr of dry yeast, and a pinch of honey.
- 2Prepare the yeast by mixing 100 ml of water, 2 gr of dry yeast, and a pinch of honey.
- 3Prepare the yeast by mixing 100 ml of water, 2 gr of dry yeast, and a pinch of honey.
- 4Add 100 gr of flour 00 and mix well.
- 5Add 100 gr of flour 00 and mix well.
- 6Add 100 gr of flour 00 and mix well.
- 7Let the mixture rest for 1 hour at room temperature, then 16 to 24 hours in the fridge.
- 8Let the mixture rest for 1 hour at room temperature, then 16 to 24 hours in the fridge.
- 9Let the mixture rest for 1 hour at room temperature, then 16 to 24 hours in the fridge.
- 10In a separate bowl, mix 10 gr of cold water, 5 gr of salt, 60 gr of flour and the prepared yeast.
- 11In a separate bowl, mix 10 gr of cold water, 5 gr of salt, 60 gr of flour and the prepared yeast.
- 12In a separate bowl, mix 10 gr of cold water, 5 gr of salt, 60 gr of flour and the prepared yeast.
- 13Mix until well combined. Let it rest for 15 minutes.
- 14Mix until well combined. Let it rest for 15 minutes.
- 15Mix until well combined. Let it rest for 15 minutes.
- 16After resting, the dough should be less sticky. Use a spatula to help shape it into a ball. Let rest for 1-2 hours at room temperature.
- 17After resting, the dough should be less sticky. Use a spatula to help shape it into a ball. Let rest for 1-2 hours at room temperature.
- 18After resting, the dough should be less sticky. Use a spatula to help shape it into a ball. Let rest for 1-2 hours at room temperature.
- 19Once rested, spread out the dough to form a 12-inch pizza base.
- 20Once rested, spread out the dough to form a 12-inch pizza base.
- 21Once rested, spread out the dough to form a 12-inch pizza base.
- 22Spread pesto genovese over the pizza base. Sprinkle with pecorino cheese and add fresh mozzarella.
- 23Spread pesto genovese over the pizza base. Sprinkle with pecorino cheese and add fresh mozzarella.
- 24Spread pesto genovese over the pizza base. Sprinkle with pecorino cheese and add fresh mozzarella.
- 25Bake the pizza in a wood-fired oven until cooked.
- 26Bake the pizza in a wood-fired oven until cooked.
- 27Bake the pizza in a wood-fired oven until cooked.
- 28Add prosciutto cotto and fresh basil to the pizza after cooking. Drizzle with extra virgin olive oil and serve.
- 29Add prosciutto cotto and fresh basil to the pizza after cooking. Drizzle with extra virgin olive oil and serve.
- 30Add prosciutto cotto and fresh basil to the pizza after cooking. Drizzle with extra virgin olive oil and serve.
Ingredients
- 100 ml water
- 100 ml water
- 100 ml water
- 2 gr dry yeast
- 2 gr dry yeast
- 2 gr dry yeast
- 100 gr flour 00
- 100 gr flour 00
- 100 gr flour 00
- 2 gr honey
- 2 gr honey
- 2 gr honey
- 10 gr water cold
- 10 gr water cold
- 10 gr water cold
- 5 gr salt
- 5 gr salt
- 5 gr salt
- 60 gr flour
- 60 gr flour
- 60 gr flour
- 1 pesto genovese
- 1 pesto genovese
- 1 pesto genovese
- 1 pecorino cheese
- 1 pecorino cheese
- 1 pecorino cheese
- 1 mozzarella cheese
- 1 mozzarella cheese
- 1 mozzarella cheese
- 1 prosciutto cotto
- 1 prosciutto cotto
- 1 prosciutto cotto
- 1 fresh basil
- 1 fresh basil
- 1 fresh basil
- 1 extra virgin olive oil
- 1 extra virgin olive oil
- 1 extra virgin olive oil
Equipment
bowlspoonmeasuring cupsspatula