From Francesco Arnesano of Lievito Pizza Pane, this pan pizza masterfully combines the fresh flavors of Roman zucchini with creamy ricotta, smoky speck, and a hint of mint.
Table of Contents
The recipe features a high-hydration dough using a mix of Type 1 and semolina flours, developed through an optional but recommended autolysis process to create a light, airy, and delicious base perfect for these complementary toppings.
🍕 Dough Ingredients (for 3 30x20cm pans)
- 850g Type 1 Flour
- 150g Durum Semolina Flour (rimacinata)
- 800ml Cold Water
- 30g Extra Virgin Olive Oil
- 25g Salt
- 8g Fresh Yeast (or 2g dry)
🍕 Topping Ingredients
- Thinly Sliced Roman Zucchini to taste
- 300g Sheep’s Milk Ricotta
- Smoked Paprika to taste
- 300g Sliced Speck
- Fresh Peppermint Leaves to taste
🍕 Preparation Method
For the dough, start with a 1-hour autolysis by mixing the flours with 520ml of water. Then, add the yeast (dissolved in a little water if fresh) and knead. Gradually add another 140ml of water, followed by the salt. Once the dough is smooth, add the olive oil, and finally the remaining water.
Perform 2 sets of reinforcement folds every 15 minutes. Refrigerate the dough for 24 hours. The next day, remove the dough from the fridge, divide it into 3 balls, and let them rise until doubled (about 2 hours).
To assemble, gently stretch the dough into a pan and arrange the raw, thinly sliced Roman zucchini over the entire surface. Bake at maximum temperature for 15-18 minutes. Let the pizza cool slightly on a rack, then distribute the sheep’s milk ricotta. Sprinkle with a touch of smoked paprika, arrange the slices of speck, and finish with fresh peppermint leaves.
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