Made a basic Leopard crust pizza dough con Metodo Diretto, using Caputo Blue (farina) and lievito di birra (fresco). (Only using 0.27 g of LdB and around 63% hydration) and a 24 hr RT fermentation. One of the pizzas was a Margherita with Pomodoro San Marzano dell’Agro Sarnese-Nocerino D.O.P., fresh stracciatella and basilico. I usually make it with mozzarella di bufala or burrata but was trying something new. The other was a pepperoni pizza made with Grande brand mozzarella and Ezzo pepperoni.
by ferrarapizza
7 Comments
just call pepperoni “salame piccante” and nobody will blink an eye.
edit: pizza with salame piccante is also called “diavola”
Diavola!
Looks amazing.
Also, burrata and stracciatella are pretty much the same. Burrata is basically a mozzarella outside with stracciatella inside
Looks really good, and no, pepperoni is American only in name, pizza alla diavola is a classic in Italy
Looks really good, but put the basil on the pizza after heating
Yeah we have not similar to pepperoni in Italy… not at all…
What dough recipe do you use? These look amazing!!