25 Feb Pizza with Pesto, mortadella, stracciatella and pistachio grains (recipe & photo credits @ emilio.pizza_ IG)
For the dough: (Neapolitan pizza, direct method)
1 kg of medium-high flour W
650 – 680 grams of water
25 – 30 grams of salt
0.5 gr of yeast
For the dressing:
mozzarella Fior di latte
pistachio pesto dop
chopped pistachio dop
Mix all the ingredients starting with the water if you proceed manually and dissolve the yeast in it, slowly incorporating the flour and salt before finishing the dose of flour.
If, on the other hand, you proceed with a mixer, start with the dry elements, adding the water gradually.
Let the mixture mature for about 20 – 22 hours at 20 °. Form the loaves of about 200 250 gr and let them rise for another 2-4 hours at 20 °.
Once the loaves have been rolled out and the classic shape is formed, proceed with the pizza topping in this order:
sprinkle the very dry mozzarella, then spread three or four generous tablespoons of pistachio pesto, followed by the buffalo stracciatella and finally, place the mortadella and chopped pistachios strictly raw.