This recipe for Sole nel Piatto (Sun on a Plate), from the master pizzaiolo Enzo Coccia, is a radiant and flavorful pizza that celebrates the sweetness of yellow Piennolo tomatoes.
Table of Contents
Designed for a home oven, the dough is prepared to be soft and elastic, perfect for baking in a pan. The toppings are simple yet powerful: sweet yellow tomatoes, creamy buffalo mozzarella, savory anchovies, and fresh herbs to create a pizza that truly tastes like sunshine.
🍕 Dough Ingredients (for 4 pizzas)
- 1600-1650g Flour
- 1L Water (8-12°C)
- 45g Sea Salt
- 5g Yeast
- 2cl Extra Virgin Olive Oil
- 5g Sugar
🍕 Topping Ingredients (for one 32cm pan)
- 10-15 Yellow Piennolo del Vesuvio Tomatoes
- 60-80g Buffalo Mozzarella Campana DOP
- 10 Anchovies
- Oregano and Basil to taste
- Grated Grana Padano Cheese to taste
- Extra Virgin Olive Oil to taste
🍕 Preparation Method
Dissolve the sea salt in 1L of cold water in a large bowl. Add 30% of the flour, the yeast (dissolved separately), olive oil, and sugar. Begin to knead while gradually adding the rest of the flour. Knead for 20 minutes until the dough is smooth, soft, and elastic. Let it rise for 6 hours at room temperature, then refrigerate for another 6 hours.
Finally, let it rest for 2 more hours at room temperature. Divide the dough into four portions, press into oiled pans, and let rest for a final 30 minutes. Preheat your oven to 230-250°C. Garnish the pizza with the yellow Piennolo tomatoes and a drizzle of olive oil. Bake for about 15 minutes.
Remove from the oven and add the buffalo mozzarella, a little oregano, basil, and the anchovies. Return to the oven for another 10 minutes. After taking it out, finish with another drizzle of olive oil and a sprinkle of grated Grana Padano cheese before serving hot.
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