Pizza pesto, burrata e carciofi
A pizza that puts green in the spotlight !
Preparation time : 3h/3h30
Base temperature : 45°C
Ingredients for the dough
1
kg of Pizza Durum Pro
80
g of oil
10
g of yeast
17
g of salt
620
g of water and adjust
Ingredients for the pizza toping (for 1 pizza)
50
g of Pesto Verde de Panzani Solutions
50
g of marinated artichokes
100
g of burrata
30
g of toasted pine nuts
Basil
Preparation
1
Kneading
Knead all the dough ingredients 4 minutes on slow speed, then 8 minutes medium speed.
Dough temperature : 22 à 23°C.
2
Resting in bulk (in prover)
1 heure at 25°C.
3
Division
Divide the dough into 4 pieces of about 250 g.
4
Resting
1 heure.
5
Dusting
Flour with durum wheat (Pépite).
6
Sheeting
Spread durum wheat flour on your work surface.
Flatten each dough piece by hand or with a roller into a circle of about 24-28 cm in diameter and 5-8 mm thick.
7
Shaping
On a flat, floured surface, fill each dough with the Pesto Verde, artichokes and pine nuts.
8
Baking (pizza oven)
Preheat your pizza oven to 320°C (608°F).
Cook for about 2 minutes 30.
Add some basil and burrata cut into pieces.