Chef Raffaele Pizzoferro presents his Nerano 2.0, a modern interpretation of the classic pizza inspired by the famous pasta dish. This recipe features a highly digestible dough made with a 30-minute autolysis.
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The topping is a symphony of zucchini flavors: a smooth zucchini cream base, golden-brown roasted zucchini pieces, and fresh mint, all balanced by the richness of Fiordilatte and Provolone del Monaco DOP, and finished with a surprising touch of aged balsamic vinegar.
🍕 Dough Ingredients (per 1kg flour)
- 1kg Flour (medium strength, W260-300)
- 680g Water
- 1g Fresh Yeast
- 22g Salt
- 8g Diastatic Malt
🍕 Topping Ingredients (for one pizza)
- 250g Zucchini
- 125g Fiordilatte Mozzarella
- 100g Provolone del Monaco DOP
- Fresh Mint and Thyme to taste
- Asperum Midolini Balsamic Vinegar (5-year aged)
- Extra Virgin Olive Oil and Salt to taste
🍕 Preparation Method
For the dough, perform a 30-minute autolysis with the flour and 400g of water. Then, restart the mixer and incorporate another 180g of water with the yeast dissolved in it.
Add the malt, followed by the salt. Finally, slowly add the last 100g of water. Let the dough rise until doubled, then form 250g balls and let them rise again. For the topping, wash and chop the zucchini.
Season with salt, olive oil, and thyme, then roast in the oven until golden. Blend half of the roasted zucchini into a smooth cream, adding a little water if needed.
Stretch a dough ball, spread the zucchini cream on the base, and add the julienned fiordilatte and the whole roasted zucchini pieces. Bake at maximum temperature (250-300°C) for 6-7 minutes. After baking, finish with plenty of grated Provolone del Monaco, fresh mint leaves, and a light spray of the aged balsamic vinegar.
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