Pizza "Doppio Gusto"

07/10/2013 - Ingredients:

- 500 g of wheat flour "00" - "Pan di Verona"
- 500 g of Manitoba flour "Spadoni"
- 10 g of brewer's yeast
- 800 ml of water
- salt
- Smoked Campanian buffalo Provola "Casearia Sant'Antimo"
- Pancetta "Macelleria Balestri"
- Gare potatoes
- Tomato sauce "Casa Morana"
- Campanian buffalo mozzarella "Casearia Sant'Antimo"
- black pork 'Nduja "Consorzio Nero di Calabria"
- Gorgonzola DOP
- Extra Virgin Olive Oil FRESCOLIO "Frantoio Cutrera"

Articolo tratto da: Anne to London

Ingredients:

- 500 g of wheat flour "00" - "Pan di Verona"
- 500 g of Manitoba flour "Spadoni"
- 10 g of brewer's yeast
- 800 ml of water
- salt
- Smoked Campanian buffalo Provola "Casearia Sant'Antimo"
- Pancetta "Macelleria Balestri"
- Gare potatoes
- Tomato sauce "Casa Morana"
- Campanian buffalo mozzarella "Casearia Sant'Antimo"
- black pork 'Nduja "Consorzio Nero di Calabria"
- Gorgonzola DOP
- Extra Virgin Olive Oil FRESCOLIO "Frantoio Cutrera"

Dissolve the brewer's yeast in a little water. Mix flour, water, yeast and salt. Let the dough raise for 3 hours.

Roll out the pizza dough. Top some pizzas with the chopped Provolone cheese, cooked potatoes and pancetta.

Top the other pizzas with tomato sauce, buffalo mozzarella and the 'Nduja. Sprinkle both varieties with a little olive oil.

Preheat the oven as hot as possible and bake until the pizzas are golden brown.