Mozzarella, buffalo mozzarella, pancetta, puntarelle, parmesan. Inspired by Pugliese from the menu of Sapori di Grano in Rimini.
Ingredients
Preparation
- 1
Fry the pancetta until browned and drain. Cut the puntarelle into thin strips, rinse in cold water, and dry thoroughly.
Slice the puntarelle thinly and dry before adding after baking. The crispy greens handle rich toppings well, but washing water softens the pizza surface.
- 2
Stretch out a 250 g portion of dough and leave a free rim. This composition does not require a separate base sauce.
- 3
Before baking, arrange the weighed toppings: mozzarella, buffalo mozzarella, pancetta.
- 4
Bake according to the temperature and time appropriate for your dough and oven, until the base is cooked through and the rim is browned.
- 1
Ingredients added after baking: puntarelle, Parmesan.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
