From Santa Pizza in Rome, the Orto-Dossa is a celebration of the garden’s bounty. This pizza features a blend of roasted vegetables, creamy stracciatella from Andria, and sweet yellow Datterini tomatoes that have been slow-cooked into a confit.
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A unique finishing touch is the crispy fried eggplant skins, which add texture and volume. The dough is a blend of ’00’ and Type 1 integral flour, resulting in a flavorful and robust crust.
🍕 Dough Ingredients
- 1kg ’00’ Flour
- 250g Type 1 Integral Flour
- 800g Cold Water
- 2g Yeast
- 40g Extra Virgin Olive Oil
- 40g Salt
🍕 Topping Ingredients
- San Marzano Tomatoes
- Stracciatella di Andria
- Yellow Datterini Tomatoes
- Eggplant, Zucchini, Peppers, Potatoes
- Thyme, Garlic, Salt, Powdered Sugar, EVOO
🍕 Preparation Method
Combine the flours and yeast in a mixer. Add 650ml of water and knead for 6 minutes. Increase speed and knead for another 8 minutes, adding the rest of the water in stages. In the last 2 minutes, add the salt and then the oil.
Let the dough rest for 30 minutes with a couple of folds, then form 210g balls and let them rise for 6-8 hours.
For the toppings, slice the Datterini tomatoes in half and slow-roast them at 140°C for two hours with thyme, salt, and powdered sugar. Peel the eggplants and thinly slice the skin, then fry until crisp. Dice all other vegetables and sauté them with garlic and oil.
Stretch a dough ball to 33cm, top with San Marzano tomato sauce and the sautéed vegetables, and bake at 250°C for about 15 minutes on a pizza stone. After baking, garnish with the tomato confit, dollops of stracciatella, and finally, the crispy fried eggplant skin threads.
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