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Mescolare le farine, Pasta Madre Viva e acqua a 25°C. Successivamente aggiungere il sale e infine l’olio extravergine di oliva.
Dopo aver fatto riposare l’impasto per 90 minuti in una zona tiepida (26/28°), formare delle palline da 250-270 g e riporle in frigorifero a 4°C per 12-14 ore.
Tirare fuori dal frigo l’impasto e farle lievitare per 4-6 ore (fino al raddoppio) a temperatura ambiente.
Stendere l’impasto, farcire a piacere. È preferibile cuocere la pizza solamente con il pomodoro oppure con poca mozzarella e mettere gli altri ingredienti soltanto pochi minuti a fine cottura.
Infornare a forno statico preriscaldato a 220-250° per dieci minuti circa.
Intanto che la pizza cuoce, preparare un’insalatina con del radicchio Verona e condirla con sale e olio extravergine di oliva. Ottenere delle scaglie di Piora.
Quando la pizza è pronta, sfornarla e guarnirla con l’insalatina radicchio, aggiungere il pepe della Vallemaggia e le scaglie di Piora stagionato.
Ricetta per la pasta madre:
https://www.rsi.ch/s/706953
Ricetta breve - Le pizze di Renato Bosco
RSI Food 22.11.2016, 10:34
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