Pizza recipe and basic ingredients: L’Aquila’s PDO saffron, Campotosto fiordilatte cheese, pork sausage, fresh cream, and champignon mushrooms are the ingredients that give life to the topping of this really tasty pizza.
Today we talk about an excellence of Abruzzo’s capital city, his majesty “La Pizza Aquilana” baked in the Clementi Pulcinella wood-fired oven.
The Food Blogger Wheat&Sesame takes us on a journey of discovery of Abruzzo’s specialties, particularly from Pizza Aquilana.
Its preparation has ancient origins, causing us to rediscover the traditions and cuisine of yesteryear.
The dough for this pizza is made strictly with remilled durum wheat semolina and sourdough, using an ancient leavening technique called “Messitura.”
L’Aquila’s PDO saffron, fiordilatte cheese from Campotosto, pork sausage, fresh cream and champignon mushrooms are the ingredients that give life to the topping of this really tasty pizza.
Difficulty: Medium
Preparation: 1 day and 3 hours
Cooking: 2 minutes
Servings: 4 people
Cost: Inexpensive
Messitura is an ‘ancient leavening technique, now better known as poolish, which involves mixing refreshed sourdough starter with flour and water and letting it rest 12 hours at room temperature. The doses for pooling are: one part sourdough and two parts flour and water.
Let’s take a closer look at the yeast doses for one pound of flour.
Mixing stage:
– 100 g sourdough starter
– 350 g remilled durum wheat flour
– 350 g water
– 1 teaspoon sugar
1) We start with a loaf of sourdough starter that has been refreshed for 4 hours.
2) We take the right amount of sourdough starter from the loaf.
3) We cut the loaf into four equal parts and in a bowl with room-temperature water put a teaspoon of sugar in the bottom.
We soak the yeast parts for twenty minutes.
After the necessary time has passed, we squeeze out the yeast slices. Let us place them in the planetary mixer and add the water.
4) We add the semolina and knead until the mixture is very creamy and smooth.
5) We pour our messiture into a large bowl and cover with a clean tea towel.
Let it rest for 12 hours at room temperature until doubled in volume.
6) After 12 hours, we are ready to pour one pound of semolina into the bowl.
7) We add 35 grams of salt and start hydrating with 600 grams of water.
8) Let’s knead until we get a smooth, homogeneous mass that we will leave in the bowl until the mass doubles in volume.
After rising, let’s form loaves and let them rest for an ‘hour.
1) Roll out the dough by pinning gently until it is oval and thin.
2) Having rolled out the dough, we start layering the ingredients starting with the cream base.
With the help of a spoon, we coat the entire surface with cream.
We add the sausage in pieces previously seared in a pan.
3) Now we put sliced mushrooms (not too thin) on the pizza dough and to finish, hand-rubbed fiordilatte, saffron pistils and EVO oil.
4) Let’s turn on the wood-fired oven and bring it up to 250 to 300 degrees. For this type of pizza it is not necessary to reach too high temperatures.
We are ready to bake. We use the Clementi Pulcinella.
With its patented Air Plus it heats the entire baking chamber evenly and with the orientation of the flame it guarantees perfect baking of both sides of the pizza.
5) It only takes 2, maximum 3 minutes of cooking time.
Remember to turn the pizza so that the cooking is as even as possible. Let’s check with our pizza scoop the whitest areas at the bottom and move them to the fire side from time to time.
Here is our Pizza Aquilana ready to be eaten!
Here you can find our pizza ovens.
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