This time I used 18 hours to prove the pizza dough. I have to beat the fig harvest from my tree outside. This years monsoon weather has improved the harvest and the tree is hanging full of fruits. This pizza is a good way to get rid of some.
Figs are doing well with strong cheeses. I am using gorgonzola and fresh mozzarella. A nice salty taste comes from the panchetta.
I am using some of my grown tomatoes for the base. This years harvest is the worst I gad in 8 years. They are in the open unprotected and this monsoon season took their toll. Many tomatoes just rotted on the vines. I hope, next year will be better.
Recipe for the dough:
225 g AP flour, 25 g semolina duro, 3 g salt, 15 g fresh yeast, 1 tbsp olive oil, 130 ml water
Topping:
5 tomatoes, 1 tbsp olive oil, 1 tsp dried oregano, 8 parsley leaves, pinch of salt
65 g mozzarella, 50 g gorgonzola, 50 g panchetta, 5 figs, pepper, parsley
Heat up your oven to the highest temperature possible. Mine only goes up to 250C.
Use a sheet of baking paper and sprinkle a bit of semolina op top. The dough should be out of the fridge at least 2 hours now. Beat it back and get it out of the bowl and spread it out by hand on the baking paper. It does not shrink back.
Put tomatoes, oil, salt, oregano and parsley in a blender and give it a whirl. Spreaf on top of the dough and leave a bit off the side. Rip the mozzarella in small pieces and place all over the dough. Now rip some panchetta apart and spread it out.
Top and tail the figs and quarter them. Cut the gorgonzola in small chunks. All on top and season with pepper. Brush some oil around the edge.
Bake for 11-13 min. Place fresh parsley on top before you serve.
I usually eat seldom pizza crust. But this was so good.
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