Per
6pizze da≈280g
1000g··················· | Farina Tipo 0 W270/300700g···················· | Acqua20g····················· | Sale≈3-4g··················· | Lievito di birra························ | Olio di oliva························ | Semola di grano duroFarina (g) = n
n×0.7·················· | Acquan×0.02················· | Salen×0.003-0.004·········· | Lievito di birra65% di idratazione, il lievito e il sale, quindi miscelare.≈1h a temperatura ambiente e ≈16h in frigo.≈4h, finché non saranno lievitati.Infornare a ≈425°C per ≈100sec.
Per
6pizze da≈280-300g
1000g··················· | Farina Tipo 0 W380/400800g···················· | Acqua20g····················· | Sale≈10g···················· | Lievito di birra10g····················· | Malto diastasico························ | Olio di oliva························ | Semola di grano duroFarina (g) = n
n×0.8·················· | Acquan×0.02················· | Salen×0.01················· | Lievito di birran×0.01················· | Malto diastasico45% di idratazione e sciogliere ≈10g di lievito. Versare l'acqua nella farina e mischiare senza impastare in modo che rimangano tanti piccoli pezzi di impasto asciutti.≈16h.80% di idratazione e sciogliere il sale.≈1h.≈2h, finche saranno lievitati.Infornare a ≈425°C per ≈100sec.
························ | Pomodoro························ | Fior di latte (bufala)························ | Pecorino romano (parmigiano reggiano)························ | Olio di oliva························ | Basilico (origano)························ | Pomodoro························ | Fior di latte (bufala)························ | Pecorino di amatrice (pecorino romano) [grattuggiato a scaglie grosse o spezzettato a mano]························ | Guanciale tagliato a fettine························ | Olio di oliva························ | Basilico (origano)························ | Panna [addensata con amido]························ | Fior di latte························ | Prosciutto cotto affumicato························ | Fiocchi di patate [patate schiacciate con lo schiacciapatate direttamente sulla pizza]························ | Pecorino romano (parmigiano reggiano)························ | Pepe························ | Noce moscata························ | Olio di oliva························ | Crema di melanzane························ | Provola affumicataa crudo················· | Chips di melanzane [melanzane infarinate e fritte a 160°C, tagliate molto sottili]a crudo················· | Crema di formaggioa crudo················· | Pomodori confita crudo················· | Basilico frittoFar sciogliere 50g di burro e aggiungere 20g di farina 00. Fare un roux biondo. Aggiungere 75g di panna, 200g di latte. far addensare ed aggiungere 300g di parmigiano. Mescolare con la frusta per 10min per far addensare. Frullare la crema.
Arrostire 2 melanzane per ≈35min a 180°C. Estrarre la polpa e frullarla insieme a parmigiano, pepe, sale ed olio.
························ | Vellutata di patate viola [patate viola, porro, brodo vegetale, pepe, sale, olio]························ | Fior di latte························ | Pecorino romano························ | Pancetta tesa························ | Olio di oliva························ | Basilico························ | Carne alla genovese························ | Provola························ | Pecorino romano························ | Olio di oliva