Italian
Sant'Agata Feltria Pizza
by Gambero Rosso · 452K subscribers on YouTube
A pizza dedicated to the ancient cheese of Sant'Agata Feltria, matured in pits since the Middle Ages. The same corn-gel dough is topped with fior di latte, black olives, basil emulsion, toasted pine nuts, and shavings of the cheese.
- Difficulty
- medium
Ingredients
13 items- 70 gCorn Flourfor the corn gel (polentino)
- 140 gWaterfor the corn gel
- 1000 gFlourstrong bread flour for pre-dough
- 600 gCold Waterfor the pre-dough
- 3 gFresh Brewer's Yeast2 g for pre-dough, 1 g for final dough
- 10 gMaltmalt, to feed the yeast
- 20 gOlive Oilextra virgin olive oil
- Salt(optional) — to taste
- Fior di Latteas needed
- Black Olivesblack olives, pitted
- Fresh Basilfor the basil emulsion
- Toasted Pine Nutstoasted pine nuts
- Sant'Agata Feltria Cheeseshavings or slices
Method
- Follow the same dough preparation as for the Vodka and Shrimp Pizza (corn gel, pre-dough, final dough) up to the point of shaping the panetto.
- For the basil emulsion: blanch fresh basil leaves in boiling water for a few seconds, then plunge into ice water. Squeeze out water and blend with olive oil that has been boiled for 2-3 minutes and then cooled.
- Open a dough ball into a round pizza base without deflating it too much.
- Spread a layer of fior di latte on the base, and add some black olives.
- Bake the pizza in a hot oven until the cheese melts and the crust is golden.
- Remove from oven and immediately finish with the basil emulsion, toasted pine nuts, and shavings of Sant'Agata Feltria cheese.
- Serve with San Pellegrino water, as suggested by the chef.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
