Sicily
Ingredients
Le 5 Stagioni Superior flour
Mora whole flour
Whole rice flour
water
fresh mother’s yeast
salt
extra virgin olive oil
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Introduction
Let's see how to prepare a dessert pizza with typical Sicilian ingredients.
Proceedings
Dough
Knead all the ingredients in the kneading machine. Finish at a temperature of about 24°C.
PUNTATA Let the dough rest on the counter for about 30 minutes at room temperature, covered.
DIVIDING 250 g portions.
LEAVENING About 24 hours at room and/or controlled temperature (+4°C).
Cooking
Spread the loaves to form disks of about 25 cm in diameter.
Fry in hot oil until completely golden.
Topping
Once it has cooled, sprinkle the pizza with a mix of sugar and cinnamon powder.
Stir 250 g of sheep ricotta cheese in a drip pan to soften it and make it easier to use. Put it into a pastry bag and apply 3/4 dollops on the disk already cut into wedges.
Complete with cannoli flakes, Bronte chopped pistachios and orange zest.
Pizza chef's tips
This pizza was created after a trip to Sicily and it is a tribute to the world's most beloved dessert, which represents the history of this enchanting place that stole my heart and palate. Reinterpreted according to a personal vision of dessert in a pizzeria.
