This recipe for L’Orto di Gian Piero (Gian Piero’s Garden) from Sa Scolla pizzeria is a testament to fresh, earthy flavors. It utilizes the same expertly crafted biga-based dough as their other pizzas but features a unique topping combination.
Table of Contents
Thinly sliced lardo melts over a base of fiordilatte and boiled topinambur (Jerusalem artichokes), with the final touch of grated bottarga (cured fish roe) and a fresh marinara sauce adding a burst of flavor.
🍕 Dough Ingredients (for 6 pizzas)
- 1000g Type 1 Flour (medium strength, at least 12g protein)
- 700g Water
- 6g Fresh Yeast (or 3.5g dry)
- 21g Salt
- 20g Extra Virgin Olive Oil
🍕 Topping Ingredients
- 100g Fiordilatte Mozzarella
- 20g Very Thinly Sliced Lardo
- 200g Boiled Jerusalem Artichokes (Topinambur)
- Grated Mullet Bottarga to taste
- Marinara Sauce (oil, parsley, salt, garlic) to taste
- Extra Virgin Olive Oil to taste
🍕 Preparation Method
Prepare the dough using the biga method as described in the ‘Bufala Olio e Tamata’ recipe. Let the biga mature for 24 hours in the fridge, then incorporate the remaining ingredients, perform folds, and let the 300g dough balls rise for 5 hours.
Preheat your oven to its maximum temperature with a pizza stone. For the topping, boil the Jerusalem artichokes, cut them into cubes, and season with olive oil.
Stretch a dough ball, preserving the crust. Sprinkle the fiordilatte, cut into strips and drained for a few hours, over the base along with the seasoned Jerusalem artichoke cubes. Bake until the crust is golden.
Once out of the oven, immediately lay the thin slices of lardo over the hot pizza so they melt slightly. Grate bottarga over the top and finish with a drizzle of fresh marinara sauce to taste.
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