Pizza with cherry tomato and grana salad

Name: Pizza with cherry tomato and grana salad
Prep time: 840 min
Cook time: 10 min
Total time: 850 min
Yield: 2
Cuisine: Italia
Ingredients: 500 g Type 0 flour; 380 g Water; 3 g Dry yeast; 1 tablespoon Extra virgin olive oil; 12 g Salt; 40 g Durum wheat semolina for the work surface; null FOR THE EMULSION OF TWO PIZZAS; 2 tablespoons Extra virgin olive oil; 2 tablespoons Water; null FOR THE TOPPING OF TWO PIZZAS; 80 g Cleaned valerian; 80 g Grana petals; 20 units Red and yellow cherry tomatoes; 30 g Toasted pine nuts; 2 tablespoons Extra virgin olive oil; to taste Salt (optional)

@di_bina_in_meglio

A delicious neutral pizza topped with a salad of colorful cherry tomatoes and a sprinkle of grana.

Difficulty: Medium

Cooking time: 10 minCooking: 10 min

Preparation time: 840 minPreparation: 840 min

Country: Italia

di_bina_in_meglio@di_bina_in_meglio

Ingredients

No. Servings

Type 0 flour500g
Water380g
Dry yeast3g
Extra virgin olive oil1tablespoon
Salt12g
Durum wheat semolina for the work surface40g
For the emulsion of two pizzas
Extra virgin olive oil2tablespoon
Water2tablespoon
For the topping of two pizzas
Cleaned valerian80g
Grana petals80g
Red and yellow cherry tomatoes20unit
Toasted pine nuts30g
Extra virgin olive oil2tablespoon
Salt (optional)to taste

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 16
In a bowl, place the flour and yeast, add the water at room temperature and the oil.
STEP 2 OF 16
Gently mix with a spatula to absorb all the water.
STEP 3 OF 16
Let it rest for 10 minutes, then add the salt and mix until you have a homogeneous dough.
STEP 4 OF 16
During the process, take two breaks and then resume to avoid stressing the dough.
STEP 5 OF 16
In a few minutes, you will get a homogeneous but still sticky dough.
STEP 6 OF 16
Pour it onto the work surface with a bit of semolina underneath and on top, cover with a cloth and let it rest for 15 minutes.
STEP 7 OF 16
After the time has passed, make two envelope folds and place the still hydrated dough in a glass bowl greased with a thin layer of oil and cover with a lid.
STEP 8 OF 16
Keep in the fridge for 12 hours to let it mature slowly.
STEP 9 OF 16
Take it out of the fridge and leave the dough in the bowl at room temperature for 30 minutes.
STEP 10 OF 16
Then turn it onto the semolina-dusted work surface and divide it in half.
STEP 11 OF 16
Make a round of folds to make the dough balls elastic and then gently stretch them with your hands to form a round shape.
STEP 12 OF 16
Transfer the pizzas onto already greased baking trays and stretch them towards the edges.
STEP 13 OF 16
Brush with the emulsion and bake in a preheated oven at 230 degrees for about 10 minutes on the middle shelf.
STEP 14 OF 16
In the meantime, prepare the salad with all the ingredients and season with a little oil and salt.
STEP 15 OF 16
Toast the pine nuts and set them aside.
STEP 16 OF 16
Once cooked, garnish the pizza with the fresh salad topping, pine nuts, and a drizzle of raw oil.

General Information

More information

It is a very light pizza and lends itself to multiple toppings according to personal taste. With this fresh salad, it remains very digestible.

Origin

Italia, Liguria

Analysis

Macronutrients (100 gr)

Attention

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Descrizione

Preparation

STEP 1 OF 16

In a bowl, place the flour and yeast, add the water at room temperature and the oil.

STEP 2 OF 16

Gently mix with a spatula to absorb all the water.

STEP 3 OF 16

Let it rest for 10 minutes, then add the salt and mix until you have a homogeneous dough.

STEP 4 OF 16

During the process, take two breaks and then resume to avoid stressing the dough.

STEP 5 OF 16

In a few minutes, you will get a homogeneous but still sticky dough.

STEP 6 OF 16

Pour it onto the work surface with a bit of semolina underneath and on top, cover with a cloth and let it rest for 15 minutes.

STEP 7 OF 16

After the time has passed, make two envelope folds and place the still hydrated dough in a glass bowl greased with a thin layer of oil and cover with a lid.

STEP 8 OF 16

Keep in the fridge for 12 hours to let it mature slowly.

STEP 9 OF 16

Take it out of the fridge and leave the dough in the bowl at room temperature for 30 minutes.

STEP 10 OF 16

Then turn it onto the semolina-dusted work surface and divide it in half.

STEP 11 OF 16

Make a round of folds to make the dough balls elastic and then gently stretch them with your hands to form a round shape.

STEP 12 OF 16

Transfer the pizzas onto already greased baking trays and stretch them towards the edges.

STEP 13 OF 16

Brush with the emulsion and bake in a preheated oven at 230 degrees for about 10 minutes on the middle shelf.

STEP 14 OF 16

In the meantime, prepare the salad with all the ingredients and season with a little oil and salt.

STEP 15 OF 16

Toast the pine nuts and set them aside.

STEP 16 OF 16

Once cooked, garnish the pizza with the fresh salad topping, pine nuts, and a drizzle of raw oil.

Macronutrients (100 gr)

Energy (kcal)	101.21
Carbohydrates (g)	14.52
of which Sugars (g)	2.68
Fat (g)	3.3
of which Saturates (g)	0.77
Protein (g)	3.7
Fiber (g)	1.05
Sale (g)	0.18