With the pizza with smoked scamorza cheese, Modena Ham, and rosemary, we return to the appointment of Special & Good taste pizza, where Gianni Di Lella and I tempt and tell you about our experiments with flour.
This month’s pizza is almost like a focaccia, topped with a generous dose of Modena DOP prosciutto. The smoked scamorza gives it a delicate “smoked” aroma, and the rosemary perfectly enhances the savory taste of the Modena prosciutto.
Here are some tips and ideas for the pizza:
- Difficulty: Medium
- Cost: Affordable
- Rest time: 13 Hours
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 1,121.37 (Kcal)
- Carbohydrates 140.98 (g) of which sugars 3.86 (g)
- Proteins 61.54 (g)
- Fat 37.15 (g) of which saturated 11.75 (g)of which unsaturated 10.25 (g)
- Fibers 5.92 (g)
- Sodium 3,370.57 (mg)
Indicative values for a portion of 495 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the pizza with smoked scamorza
- 6.5 cups all-purpose flour
- 2 1/8 cups water
- 1 tbsp fine salt
- 1/2 tsp fresh yeast
- 2 cups mozzarella
- 7 oz smoked scamorza
- 7 oz prosciutto (Modena DOP)
- to taste rosemary (chopped)
- to taste extra virgin olive oil
Tools
- Baking Stone
Preparation of the pizza with smoked scamorza
Dissolve the yeast in a little water, taking it from the total. Pour the flour into a bowl and make a well. Add the dissolved yeast in the center and the salt on the edge.
Start incorporating the flour, gradually adding the water. Work for a few minutes, then transfer the dough to a wooden board and knead for 10 minutes. During this phase, fold the dough over itself by pushing with the palm of your hand, don’t stretch or tear it. The movement should be almost circular, pushing and folding multiple times. In the end, you should have a smooth and soft dough.Lightly oil a glass bowl, place the dough inside, and cover with plastic wrap.
Let it rise for 1 hour at room temperature.
After this time, transfer the dough to the refrigerator for at least 8-10 hours. Remove the dough from the refrigerator and let it rise for at least 2 hours at room temperature.Transfer the dough onto a floured board and divide it into four parts. Shape the bases, trying to give the pizza a round shape.
Evenly distribute the fiordilatte mozzarella over the four pizzas, add diced smoked scamorza, chopped rosemary, and finish with a drizzle of extra virgin olive oil. Place the pizza on the baking sheet.Bake in a preheated oven at 356°F for about 15 minutes, checking the pizza’s baking until it is golden brown.
Remove the pizzas from the oven and garnish each base with Modena DOP prosciutto ham. Serve immediately while hot.
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