I noticed a recipe for a rose pizza sauce and adopted that as an thought for this pizza with some modifications. I favor prosciutto to genoa salami and added sautéed spinach for some additional color. I’m fairly happy with how this turned out. The whipped ricotta was pretty, if I have been to make it once more I’d add lemon zest to the whipped ricotta to make it a bit extra advanced.
That is the second time I’m making this Roman Pizza method of mine. It makes use of 40% prefermented flour and a tangzhong. The thought behind the tangzhong is {that a} residence oven takes a very long time to bake a pizza. Pregelatinzing among the flour will assist the crumb of the pizza preserve extra of the moisture it would in any other case bake out throughout the lengthy bake instances of a house oven.
For 16.5” x 11.5” pan
WHIPPED RICOTTA
1 cup (250 mL) clean ricotta
1 tbsp (15 mL) additional virgin olive oil
1 tsp (5 mL) heavy cream
Salt and freshly floor pepper to style
ROSÉ SAUCE
1 can (796 mL) complete Italian tomatoes, ideally San Marzano
2 massive basil leaves
Pinch salt
½ cup (125 mL) dry rosé wine
¼ cup (60 mL) heavy cream
¼ onion finely sliced.
1-2 cups of spinach, sautéed
100 g of prosciutto
For the whipped ricotta, mix ricotta, oil and cream in a meals processor. Mix till clean. Season with salt and pepper. Scrape combination right into a bowl. Cowl and put aside.
For the sauce, purée tomatoes and their juices, basil and salt in a meals processor. Switch to a medium-size saucepan over medium warmth. When combination simply involves a boil, stir in wine. Return to a gradual boil. Scale back warmth to low and canopy. Cook dinner, stirring sometimes, for half-hour. Take away from warmth and stir in cream.
Flippantly sauté spinach to wilt and partly cook dinner.
In a single day levain
Period: 12 hours (in a single day) at heat room temperature: 74°–76°F (23°–24°C).
Tangzhong
In a sauce pan set on medium warmth, stir the water and complete spelt flour till blended. Then cook dinner for a number of minutes till properly thickened, stirring often with a spoon or heat-resistant spatula. Let cool within the pan or, for sooner outcomes, in a brand new bowl. Theoretically it ought to attain 65ºC (149ºF) however I don’t discover I must measure the temperature because the tangzhong gelatinizes at this temperature. You may put together this the night time earlier than and refrigerate it, be certain that it’s coated to forestall it from drying out.
For those who plan on utilizing a stand mixer to combine this dough, arrange a Bain Marie and use your stand mixer’s bowl to arrange the tangzhong.
Within the morning combine the dough when the levain is at peak. To the bowl of the stand mixer add water, salt, sugar and diastatic malt, stir to dissolve. Add the tangzhong/Yudane chopping it into small items. Then add the levain, stir to dissolve. Add the tangzhong and break it up into smaller items. Lastly add the flours. Combine on low pace till there isn’t a dry flour then improve to medium and blend till the dough is reasonably developed. Then slowly drizzle within the olive oil stopping till every addition is integrated. Lastly combine till good gluten improvement.
Take away the dough from the bowl and do a bench letterfold. Switch the bowl to an oiled bowl for bulk fermentation.
Permit the dough to relaxation till it reaches 40-50% rise.
Non-compulsory chilly retard. Place the dough within the fridge till the subsequent early afternoon. That is finished primarily for comfort.
As soon as the dough reaches 50% rise proceed to shaping or chilly retard then shaping.
Shaping
Oil the baking pan calmly and brush the underside and the edges with the olive oil.
Totally flour the highest of the dough within the bowl, launch it from the edges of the bowl utilizing a bowl scraper then flip it onto the counter. Flour the uncovered dough properly with flour and flour the counter across the sides of the dough properly. Utilizing your bowl scraper push a few of that flour underneath the perimeters of the dough.
Utilizing your palms, get your fingers properly underneath the dough and stretch it out right into a rectangle. Subsequent utilizing your fingers gently press them into the dough to elongate the dough. Flip the dough over and repeat aiming to get the dough to about 75% of the realm of the pan.
Switch the dough to the oiled pan by folding it in half and unfolding it as soon as within the pan. Gently stretch the dough out to the touch the perimeters of the pan. If it resists stretching, wait 15 minutes and check out once more after the gluten has relaxed.
https://youtu.be/VWfvaNGmVAc?si=s-WkoO49wG03zsRc
Goal to bake the pizza as soon as the full rise is 170%. About 1 hour previous to baking pre-heat the oven to 500°F inserting your baking metal on the lowest rack of the oven.
Bake the pizza.
Drizzle olive oil onto the dough. Then utilizing a big spoon, unfold a skinny layer of pizza sauce over the dough from edge to edge. Slide the baking pan into the oven on prime of the baking floor. Lower the oven temperature to 425°F (220°C) and bake for 10 minutes. Switch the pan to a wire rack and sprinkle on the grated cheese, then put teaspoon dollops of sauce on the cheese. High with the onions and spinach. Slide the sheet pan again into the oven on the baking floor and bake for 15-20 minutes extra. The cheese needs to be melted and the underside crust properly coloured. Take away from the oven.
Dollop pizza with whipped ricotta. Sprinkle basil. Place clumps of prosciutto onto pizza.
We actually loved having a few of this pizza for dinner. The crust stayed delightfully crispy but not dry inside. Regardless of all the rose pizza sauce it didn’t make the crust moist. The ricotta was very very creamy and paired properly with the prosciutto and spinach.
