Capricciosa pan pizza

A scrumptious homemade pizza paired with a refreshing drop of Cerasuolo d’Abruzzo Bio 2020 Chiamami Quando Piove - Valori. The recipe is from Chef Matteo Giudici.

Ingredients for 4 people:

For the dough: 500g 0 flour (medium grade around 260xx); 60g dried potato flakes (those used to make mashed potatoes); 10g corn oil; 10g fine salt; 150g refreshed starter dough or 2g fresh beer yeast; and 300ml cold water.

For the topping: 200g tomato sauce seasoned with oil, salt and oregano; 250g dried mozzarella; 20 taggiasche olives; 20g artichokes in oil; 250g cleaned and sliced champignon mushrooms; 20g dried tomatoes in oil; 200g baked ham; and a few basil leaves.

Directions:

Put the flour, room-temperature starter dough (or the beer yeast), which was refreshed the day before and cut into small pieces, and half the water into a dough mixer. Let the dough blend at medium speed for around ten minutes and then add the salt and the rest of the water and mix for another five minutes at medium speed. Add the oil towards the end.

Let the dough sit in the mixer bowl for around a half an hour.

If you do not have a dough mixer you can knead the dough by hand following the same procedure.

Remove the dough from the mixing bowl and put it in a covered container in the refrigerator for at least 12 hours.

Take the risen dough out of the refrigerator and let it sit at room temperature for at least six hours.

Divide the dough into four equal parts and put each piece into a round 22cm baking pan which has been oiled. Leave the pizza dough in the pans for another six hours covered tightly in plastic wrap.

Spread the dough out in the pans and let it sit for another two hours wrapped in plastic.

Dress each pizza with the tomato sauce, mozzarella, olives, mushrooms and dried tomatoes and then bake them at 250°C on the lower level of a preheated oven for around 10 minutes. Move the pan to the middle level and bake for another three minutes to complete cooking (check the oven regularly since not all home ovens are the same).

Once done, remove the pizzas and, before serving, add the ham and fresh basil on top.

Wine to pair:

(edited by Stefania Vinciguerra)

Cerasuolo d’Abruzzo Bio 2020 Chiamami Quando Piove - Valori

Salmon pink color. Pleasant nose of ripe citrus, raspberry and nectarine, together with notes tones of aromatic herbs and wild herbs. Smooth taste, light, juicy and fruity.

Production area: the Teramane Hills, in one of the best vineyard areas of Abruzzo, between the towns of Sant'Omero and Controguerra. We are in the hills, a few kilometers from the Adriatic Sea, but close to the extreme foothills of the Gran Sasso Mountain.

Grape variety: 100% Montepulciano managed according to the rules of organic viticulture.

Vinification: modern white vinification process. Aging in steel tanks and then in bottle.

Alcohol content: 13% vol.

Serving temperature: 10 °C

Suggested food pairings: suitable as aperitif, it goes very well with white meat dishes as well as with fish dishes and first courses of stuffed pasta or with white fish ragout.

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