Gastronomy: The 4-season pizza of an Italian chef – weather excerpt à la carte streaming

Gastronomy: The 4-season pizza of an Italian chef – weather excerpt à la carte streaming

ingredients :

– 500g flour

– 350ml of water

– 300 grams of salt

– 3 grams of yeast

– 2 potatoes, 2 carrots, 2 green onions

– Cream, basil, pine nuts, sun-dried tomatoes, olive oil

– 1 burrata + 1 smoked mozzarella (scamorza)

preparation :

1. Dilute the salt in the water and add ¾ of the flour. Mix gently and add the yeast. Pour in the rest of the flour to get an even paste. Make a ball by folding the dough.

2. Cut the carrots and boil them in boiling water. Then mix them with cream to get a puree. Pass the potatoes through a mandolin and fry the thin slices in boiling oil.

3. Roll out the dough into a large circle. Spread carrot puree. Add chunks of smoked mozzarella and a drizzle of olive oil. Bake at 460°C for one minute.

4. Then add sundried tomatoes, potato chips and new pickled onions. Then add burrata pieces, pine nuts and fresh basil leaves.

Chef: Marco Casola