serves
4
prep
20 minutes
cook
1 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
1
minutes
difficulty
Easy
level
Ingredients
- 90 g mozzarella cheese, cut into 1 cm chunks
- 2 tsp thin cream
- 25 g finely grated parmesan cheese, plus extra to serve
- 25 g finely grated pecorino cheese, plus extra to serve
- Salt and black pepper
- ½ small bunch basil, leaves picked
- Extra virgin olive oil, for drizzling
- 400 g mustard greens or bitter leaves (e.g. baby rocket)
- ½ lemon, juiced
- Freshly grated horseradish, thinly sliced cured meat, to serve
For the pizza dough (makes 10 balls)
- 600 g warm water
- 6 g fresh yeast
- 1 kg Tipo 00 flour
- 50 g extra virgin olive oil
- 35 g fine cooking salt
Resting time: 24 hours
Instructions
- Start with the pizza dough. In a large mixing bowl, combine the warm water and fresh yeast. Cover and allow to stand for around 20 minutes (you will start to see bubbles forming). Add the flour to a stand mixer with a dough hook fitted. Mix on low speed, then slowly add the olive oil, followed by the yeast and water mixture. Increase the mixer to higher speed and mix to a smooth dough. Add the salt to the dough and mix for a further 5 minutes. Turn the mixer off and allow the pizza dough to rest for 10 minutes, then mix on high speed for 30 seconds. Repeat this process 3 times, then transfer the dough to an oiled bowl, cover and allow to proof in the refrigerator for 12 hours.
- After the first cold proof has finished, portion the pizza dough into 135 g balls. Place onto a large baking tray, cover and refrigerate for a further 12 hours.
- Remove the dough from the fridge and bring to room temperature. Preheat a pizza oven to 450˚C+.
- Stretch the dough out to a pizza shape, then top with mozzarella cheese, cream, parmesan cheese, pecorino cheese, a pinch of salt and black pepper, basil leaves and a drizzle of extra virgin olive oil. Bake for 60-90 seconds, or until cooked to your liking.
- Combine the mustard greens with lemon juice, a drizzle of olive oil and a pinch of salt and pepper, toss lightly to combine. Slice the pizza, then top with the dressed leaves, a little grated horseradish and drape over with sliced cured meat (if using) and serve immediately.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
