Pizza – Busti

Pizza Tirrenia

Chiara — Mon, 01 Mar 2021 10:40:11 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time 7 – 8 minutes
	Doses for 1 person
	Cost Medium

Ingredients:

70 g Pecorino Marzolino Bio vegetable rennet Lactose-free
50 g smoked swordfish carpaccio
some lemon thyme
e.v.o. oil

Preparation:

Cut the Pecorino into 4-5 mm cubes. Roll out the dough that you have already prepared. If you are going to bake in a brick oven, top the pizza with the Pecorino cubes and bake for 3 minutes. If you are going to use an electric oven, cook the pizza for 7-8 minutes at 220 °C, then top with the Pecorino and bake until cheese is melted. Remove from oven, then lay the swordfish carpaccio slices on the pizza and garnish with some lemon thyme leaves.
Drizzle with olive oil and serve immediately.

Pizza il Rifocillo

Chiara — Mon, 01 Mar 2021 10:37:33 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time 4 minutes
	Doses for 1 person
	Cost Medium

Ingredients:

80 g Caciotta Nonna Emma
10 cherry tomatoes cut in 4
20 gr rigatino toscano (tuscan bacon)
mesclun salad

Preparation:

Roll out the dough that you have already prepared.
If you are baking in a brick oven, add the Caciotta Nonna Emma, the tomatoes and bake for about 3 minutes at 220 °C. If you are using
an electric oven, bake the pizza for 7-8 minutes at 220 °C, then add the Caciotta Nonna Emma, the cherry tomatoes and cook until melted.
Remove from oven, then lay the rigatino on the pizza and garnish with the salad. Drizzle with olive oil and serve warm.

Greedy Pizza

Chiara — Mon, 01 Mar 2021 10:21:52 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking 7 – 8 minutes
	Doses for 1 person
	Cost Medium

Ingredients:

50 g Pascoli di Pienza e Val D’orcia Stagionato (fondue)
milk
60 g mozzarella
10 cherry tomatoes, cut in 4
40 g lard in slices (italian Lardo di Colonnata)

Preparation:

For the fondue, grate the Pecorino in a little saucepan, then add milk and cook in a bain-maire until cheese has melted. Use a whisk to remove all lumps.
Roll out the dough that you have already prepared. If you are baking in a brick oven, add the mozzarella, the cherry tomatoes and bake for 3 minutes. If you are using an electric oven, bake for 7-8 minutes at 220 °C, then add the mozzarella, the cherry tomatoes and bake until mozzarella is melted. Remove pizza from oven, drop some cheese fondue on it and top with the lard slices.
Serve warm.

Erotic Pizza

Chiara — Mon, 01 Mar 2021 10:19:19 +0000

	Difficulty: Low
	Preparation: 30 minutes
	Cooking time 7 – 8 minutes
	Doses for 1 person
	Cost Medium

Ingredients:

80 g Pecorino con Peperoncino Raw Milk
70 g San Marzano tomatoes
10 asparagus

Preparation:

Roll out the dough that you have already prepared.
Cut tomatoes into pieces, then whisk with a blender and salt to taste. If you are baking in a brick oven add the tomato sauce, the
asparagus, the Pecorino with chilly and bake for about 3 minutes. If you are using an electric oven, bake the pizza with the tomato sauce and the asparagus for 7-8 minutes at 200 °C, then add the Pecorino with chilly and cook until cheese is melted.
Drizzle with olive oil and serve warm.

Pizza from the Vegetable Garden

Chiara — Mon, 01 Mar 2021 10:16:42 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time 7 – 8 minutes
	Doses for 1 person
	Cost Medium

Ingredienti:

80 g Frescopecora Bio vegetable rennet
70 g San Marzano tomatoes
Grilled season vegetables (aubergines, pepper, zucchini…)

Preparation:

Roll out the dough that you have already .prepared
Cut tomatoes into pieces, then whisk with a blender and salt to taste. If you baking in a brick oven, put the tomato sauce, the grilled vegetables and the Frescopecora on the pizza, then bake for about 3 minutes. If you are using an electric oven, bake the pizza with the tomato sauce and the vegetables for 7-8 minutes at 220 °C, then add the Frescopecora and cook until cheese is melted.
Drizzle with olive oil and serve warm.

Pizza Tuscan Hills

Chiara — Mon, 01 Mar 2021 10:02:21 +0000

	Difficulty low
	Preparation 30 minutes
	Cooking time 7 – 8 minutes
	Doses for 1 person
	Cost Medium

Ingredients:

50 g Pecorino al vino Chianti delle Colline Pisane D.O.C.G.
70 g San Marzano tomatoes
50 g mozzarella fior di latte
4-5 slices grilled aubergines
30 g porcini mushroom
1 tuscan sausage
salt
e.v.o. oil

Preparation:

Roll out the dough that you have already prepared.
Cut tomatoes into pieces, then whisk with a blender and salt to taste. If you are using a brickoven, lay the tomato sauce, mozzarella, grilled aubergines, mushrooms and chopped sausage on the pizza and bake for about 3 minutes. If you are using an electric oven put all ingredients on the pizza except for mozzarella, then bake for about 7-8 minutes at 220 °C. Next add the mozzarella and bake until melted. Remove from oven, sprinkle with pecorino flakes
and serve very warm with a drizzle of olive oil.

Pizza Cheese and Pears

Chiara — Mon, 01 Mar 2021 09:58:52 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time 10 minutes
	Doses for 1 person
	Cost Medium

Ingredients:

50 g Il Pepe Nero Pure Sheep
60 g mozzarella
1 pear
e.v.o. oil
pepper

Preparation:

Roll out the dough that you have already prepared. If you are using a brick oven, add the mozzarella and bake for about 3 minutes.
If you are using an electric oven, bake for 7-8 minutes at 220 °C, then add the mozzarella andcook until melted. Remove pizza from the oven, then add the pear slices and the pecorino. Sprinkle with black pepper and drizzle with olive oil.
Serve warm.

Pizza dough

Chiara — Mon, 01 Mar 2021 09:33:28 +0000

	Difficulty Medium
	Preparation 30 minutes
	Cooking time –
	Doses for 1 person
	Cost Medium

Ingredients:

300 g white flour (italian 0)
200 g manitoba flour
400 g water
3 g brsheepr’s yeast (1,5 g dry yeast)
1 tablespoon olive oil
11 g salt
1/2 tablespoon sugar

Preparation

Sift and mix flours for a total quantity of 500 g. Dissolve half the yeast in a little
amount of water if you are using fresh yeast, alternatively add half of the dry yeast
to 400 g of the mixed flour. Add sugar, stir and add the water. Mix with a spoon.
The dough should be soft and sticky. Stir for a few seconds to blend all Ingredientss,
then cover the dough with the plastic film and let it rise at a temperature of
about 22°C in the oven for 6-8 hours until the dough has tripled its volume.
At this point start working the dough in order to strengthen the gluten. You can
proceed either by hand or with a stand mixer

If you work the dough by hand

On a work surface pour the rest of the mixed flours (100 g) and the dry yeast (if
you are using the fresh one dissolve it in some water). Add the pre-ferment and,
using a scraper, beat the dough on the surface. Lift the far edge of the dough
and fold the mass in half towards you, then turn the dough and fold it many times
without adding more flour. Gently press the dough down and away from you with
your hands. The strands of gluten will start tightening up and getting into line.
When you see that the dough will start pulling away from the work surface and
look more compact, add a spoon of oil and the salt. Beat the dough and fold it
many times with the scraper until you obtain a soft and not tacky dough. It will take
approximatively 10 minutes.

If you work the dough with a stand mixer

Add the pre-ferment in a stand mixer, add the 100 g flour and the yeast (if you are
using the fresh one dissolve it in some water). Use the whisk K and mix at medium
speed. After a few seconds the dough will tighten up. Turn upside down, let it mix
with the hook and then add oil and salt. Continue to turn with the hook for a few
more seconds, then the dough will be ready.
Now pour the prepared dough on a work surface covered with flour. Add more
flour little by little. Fold in three, folding the first edge on the other. If the dough is
too soft, dust with flour and fold once again. Repeat folding and pressing until the
dough is smooth and elastic. The amount of flour needed depends on a number of
factors. Sprinkle with flour, wrap with a plastic film and let rise at room temperature
for about 1 hour.
After this time, the dough should look smooth and elastic.
It is now ready to prepare your pizza.

What is needed:

sieve
some bowls
plastic wrap
pastry board or stand
mixer or dough
kneading machine