«Last year I played a lot with toppings, unearthing great artisanal products to season my pizza.This year, I focused mostly on dough, to present different types based on seasonality» says Antonio Polzella, born in 1973, from La Ventola in Vada (Li).

At the latest Identità Milano congress he presented a special pizza with low fat, a lower content of carbohydrates compared to fibres and proteins and a low glycaemic index,  which Gambero Rosso in 2016 awarded as the Best gluten free pizza in Italy. In the past few months he pulled out different types of dough with lupins, ioquat, strawberries, spirulina sea weed…

He basically adds these elements to his classic dough (which includes Petra 1 and Petra 9 flour – the latter for the whole wheat version – mixed with flour from an ancient Tuscan wheat variety «which guarantees crispiness and a special aroma» as well as wheat from stone milled Tuscan rye, all with mother yeast), in varying percentages, so as to get the best result.

«This allowed me to present pizzas in which the dough and topping are a perfect match. For instance, if the seasoning is with fish, the disc will have sea water, plankton and spirulina seaweed flour».

A nice idea. A few months ago we tasted a sweet-savoury pizza: the dough had melon essence, ricotta with melon pulp, fior di latte, burrata, Tuscan prosciutto and sage with melon, and before that the fantastic Mirea, dedicated to his daughter, with whole wheat dough with spirulina seaweed, plankton, organic quinoa and sea water;

on top, fior di latte, onion from Certaldo, tuna from Isola d'Elba, yellow Piennolo cherry tomatoes, crispy capers from Salina and carrot sprouts (and then: the delicious version of Livorno’s 5 e 5 and the lovely Portoferraio with home made pesto, steamed octopus, nostraline olives, basil, Tuscan pine nuts and potatoes cooked under the embers).

There’s more: Polzella recently invented a dough with Corvino corn, one of the most ancient varieties, now rediscovered thanks to talented and young Carlo Maria Recchia in Formigara (Cremona).

Polzella says: «Making dough with Corvino wasn’t easy; cornflour is grainy, it absorbs lots of water, it “closes up”. So I add flour (Petra 1) and use the dough with pizzas made with the shovel, because they require a higher hydration, so I can have 60% Corvino flour».
It works perfectly in the Mirea version presented above, with organic oats instead of quinoa.


Carlo Passera
source: http://www.identitagolose.it/news/view.php?id=47

Photos from the Facebook page (ed)

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