Red pizza with strong Provolone Valpadana P.D.O. and ‘Nduja of Spilinga
For the dough
- 200 g of Manitoba flour
- 200 g of type “00” flour
- 300 ml of water at room temperature
- 2 g of dry brewer’s yeast
- 35 g of extra-virgin olive oil
- 10 g of salt
For the topping
- 200 g of flakes of strong Provolone Valpadana P.D.O.
- 400 ml of tomato puree
- 40 g of ‘Nduja of Spilinga
- 4 tufts of parsley
- 2 cloves of garlic
- Extra-virgin olive oil, salt
- Doses for: 4 people
- Preparation time: 45 minutes + resting time (12 hours) and time to adjust to room temperature (2 hours)
How to make red pizza with Provolone Valpadana P.D.O. and ‘Nduja of Spilinga
Mix the two flours with the dry brewer’s yeast in a bowl. Gradually add the water, beginning to knead with a wooden spoon, then with your hands. Add the salt and oil and transfer to the kneading board.
Knead for about 10 minutes, round the dough and put it back into the bowl lightly greased with oil.
Cover with film and refrigerate for 12 hours.
Remove the dough from the fridge and allow it to adjust to room temperature for a couple of hours, then roll it out into a rectangular pizza about 40×30 cm in size.
Place the pizza in an oiled baking dish and add the tomato puree and garlic clove cut in half. Drizzle with a little oil and bake at 250° C for 15 minutes.
Remove from the oven and place the ‘nduja in pieces on the pizza.
Put the pizza back in the oven for the last time and bake for a couple of minutes, then take it out. Sprinkle with parsley, complete with a final drizzle of oil, the flakes of strong Provolone Valpadana P.D.O. and serve.
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