During this weeks at home we are all experiencing a different way of perceiving relationships, organising work and, above all, managing the available time. Someone spends his time discovering authors that never read, someone is catching up with old friends and someone else is testing delicious recipes.
Just like in our today’s recipe, in which time plays an essential role.
We are talking about our Pizza Bufala DOP, that we leave to rise slowly for 48 hours, made with stone-ground Flour and - of course - the high-quality ingredients always featured in our cuisine.
Now that we have time for longer preparations, you can try at home the most famous Italian dish in the world. You just have to be patient, because good things need time.
In the recipe we indicate the ingredients we usually use here at Obicà, but if you can’t easily find them, you can use similar products - just remember to always choose the best quality.
Are you ready?
for two people
For the Poolish:
500 gr of Flour
500 ml of Water
1.5 gr of Yeast
For the Dough:
425 gr of Flour
20 gr of Fine Salt
20 ml of Extra Virgin Olive Oil
For the Pizza:
50 gr of Durum Wheat Semolina
300 ml of Tomato Sauce
300 gr of Mozzarella di Bufala Campana DOP
PREPARATION OF THE POOLISH
Let's start with the pre-ferment for our Pizza.
Sift the Flour in a large container. Here at Obicà we use Petra 3 Flour from Molino Quaglia, a high quality stone-ground flour to best preserve the properties of the wheat. But you can use any type of refined Flour, preferably with Italian wheat.
Add a bit of Water in the middle of the Flour and the Yeast.
Let the Yeast recover for a couple of minutes and then add the rest of the Water.
Then knead until all the ingredients are well combined.
Cover the container with cling film and let the pre-ferment rest for at least one hour at room temperature.
Then put it to the fridge for at least 24 hours.
PREPARATION OF DOUGH
After 24 hours, remove the Poolish from the fridge and add more Flour (425 gr), Extra Virgin Olive Oil and Salt.
Then mix vigorously until all the ingredients are well combined.
In the end, cover the dough with cling film and let it rest in the fridge for another 24 hours.
At this stage, you could also separate the dough into two balls to make two Pizzas, depending on the size of your oven. Here we go on with one large Pizza.
PREPARATION OF PIZZA
Now we are ready to cook the Pizza.
First of all, slice the Mozzarella and let it drain for a few minutes, so that it doesn’t lose water during cooking. You know, at Obicà we use Mozzarella di Bufala Campana DOP only, but, if it’s easier to find at the local supermarket, you can also use Cow Milk Mozzarella.
Pre-heat the oven to 220 degrees.
Then sprinkle a baking tray with Durum Wheat Semolina: it will help you spread the dough more easily and it also gives the Pizza a touch of grainy crunchiness, typical of the Obicà Pizza.
Take the dough out of the fridge and spread it in the baking tray, starting from the center and spreading it out with the help of your fingers.
Pour the Tomato Sauce (preferably Organic) and spread it evenly with a spoon.
Now put the Mozzarella slices over the Tomato Sauce.
The base of our Pizza is ready: you can now garnish to your taste, with the ingredients you prefer, either before or after cooking.
Bake the Pizza in the oven for about 20 minutes - remember to check it sometimes.
Once you reach the desired crunchiness, you can take the Pizza out of the oven!
HOW TO SERVE
Once it is cooked, add a dash of Extra Virgin Olive Oil and the unmissable touch of Fresh Basil leaves.
You can also garnish with cold cuts, such as Prosciutto Crudo di Parma DOP or others that you have at home.
And now you can enjoy the delicious taste of our Pizza!
Be creative and make new combinations with your favourite ingredients: share with us your creations on Instagram by tagging @obicamozzarellabar!
Do you want to test other recipes?