PIZZA WITH COURGETTE FLOWERS

Ingredients

For the dough

• One litre of water
• 50 g sea salt
• 3 g brewer's yeast
• 1700/1800 kg flour
• 10/12 hours of leavening at 22-25°C

Topping for one 1 pizza in order of addition

• 1 drop of extra virgin olive oil
• 20 g of lard
• 4/5 courgette flowers cleaned by removing the stalk and the stem
• Some basil leaves
• 50 g of buffalo milk provola
• sprinkled parmigiano

Method

Pour one litre of water (at 8-12°C) into a round bowl, melt the sea salt and then the 3 g of brewer's yeast. Add 30% of the flour and start to knead gradually adding the rest until you obtain the right texture, called "punto di pasta". It should take 20 minutes to obtain a compact mix. The dough must not be sticky but “smooth”, soft and elastic. Cover the dough without removing it from the bowl with a damp cloth, and leave to rise. After about 6 hours divide into 10 pieces weighing 230g/250g. Leave them to rise for 6 more hours at 22-25°C.


Handling

Handle the dough with the Neapolitan technique pressing with your fingertips and moving the air towards the outside to create the edge, and then roll it with both hands.


Article by Identità Golose
source: https://www.identitagolose.it/ermes/newsletter/?id=339

- Foto by Luciano Furia

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