Gourmet pizza is popular, but for those who want to try it at home, here is the recipe (and advice for the dough) of a modern pizza chef
The Aloes are two Calabrian brothers with a passion for cooking, transplanted to Bologna to study economics, and the two founders of the Berberè pizzerias. In 2010 they gave life to this contemporary pizzeria which combines excellent product and excellent products with particular attention to the decor of the premises – as beautiful as pizza is. After Bologna, they also have pizzerias in Florence, Turin and soon also in Milan, where they continue to serve their pizza cut into 8, to better balance the toppings. They use stone-ground organic semi-wholemeal flours, make 24 hours of slow fermentation at room temperature with live sourdough and the list of toppings include the best ingredients of Italian agri-food. Imitating pizza at home is impossible, but having some advice to make it better is a must. Here is their recipe, and a couple of secrets for the dough.
White pizza with blackberry ham from Romagna, burrata cheese, orange oil
Ingredients
280g of dough
100g of burrata
75gr of fiordilatte
5gr of orange oil
100g of raw ham
To prepare orange oil:
10 oranges, 500ml of olive oil
Peel the oranges with the potato peeler and remove the white part. Blanch for 1 second and cool in water and ice.
Dry thoroughly and blend with oil at maximum speed for 3-4 minutes. Strain through a fine strainer and store.
To prepare the dough:
Everyone has their own home method. The pizza chef Matteo Aloe suggests using the mother yeast and letting the dough rise as long as possible. If you use a 100gr refreshed mother yeast, it can be enough to let the dough rise in 10 hours (with 1 kg of type 1 flour). If you want to use brewer's yeast powder, weigh 2g per 1 kg of flour and leave to rise for 20 hours in the fridge.
In both cases we suggest 80% of water and the use of organic type 1 flour. Salt 23gr per kg of flour.
Roll out the dough into the pan and let stand for two hours.
Bake in the chopped fiordilatte for about 15 minutes at 220 ° C.
On leaving, break the burrata, arrange the slices of raw ham and make a round of orange oil
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