From Fabrizio Di Leginio of Trattoria Da Edoardo, this Pizza in Pala La Cicolana is a gourmet creation served on a wooden peel (‘pala’). It features a complex blend of toppings that celebrate rich, earthy flavors: a creamy lentil puree, roasted pumpkin, sharp blue cheese with chestnuts, and savory coppa di testa. The dough is a high-hydration blend of Type ’00’ and Type 1 flours, cold-fermented for 24 hours for a light and crispy result.
Table of Contents
🍕 Dough Ingredients
- 700g Type ’00’ Flour (W320)
- 300g Type 1 Flour
- 750g Water
- 5g Yeast
- 25g Salt
- 25g Extra Virgin Olive Oil
🍕 Topping Ingredients
- Cream of Rascino Lentils
- Roasted Mantovana Pumpkin
- Beppino Occelli Chestnut Blue Cheese (Erborinato)
- Coppa di Testa (cured meat)
🍕 Preparation Method
Combine the flours, water, and yeast in a bowl and mix roughly. After 10 minutes, add the salt and continue to work the dough. Once it comes together, add the oil.
Let it rest for an hour at room temperature, performing 3 sets of folds every 10 minutes. Refrigerate in a covered container for 24 hours. The next day, divide into three 600g portions and let them rise.
To prepare the toppings, cook the lentils with carrots, celery, and onion, then blend into a dense cream. Separately, boil and then roast cubes of pumpkin with salt, pepper, sage, and rosemary. Stretch a dough ball on a semolina-dusted surface and transfer to an oiled pan.
Blind bake the base at maximum temperature for 6-7 minutes. Remove from the oven, spread with the lentil cream, then add the chestnut blue cheese and roasted pumpkin. Return to the oven for another 7 minutes or until golden. Finish with thin slices of coppa di testa after baking.
More Topics
- Authentic Italian Pizza Recipe: Pizza with Roman Zucchini and Speck
- Authentic Italian Pizza Recipe: Nerano with Zucchini Cream
- Authentic Belarusian Recipe: Pyzy (Meat Dumplings)
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- Authentic Belarusian Recipe: Rasstegai (Open-Faced Pastry)
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