Summer pizza, a delicious pizza with fresh toppings for the summer. I know pizza is always good in every season when made, but often in summer, pizza seems too hot to make at home, better to eat it at the pizzeria, sure it’s a good excuse to get out of the house, meet friends, but with this method, I assure you that even in summer it becomes pleasant to make it at home, or better yet outdoors, on the terrace, veranda, or balcony, with cooking in the Ferrari oven, obviously if you don’t have temperature problems it can be cooked comfortably in the home electric oven, in fact, I also cook it there in summer, with double glazing it does not disperse heat into the environment. Mine is an Indesit oven, but back to the pizza, the peculiarity of this pizza lies in the toppings, fresh and light, with raw mozzarella, bresaola, lamb’s lettuce, or valerian and cherry tomatoes, basically a fresh salad directly on the pizza, but at the same time a rich and nutritious topping perfectly balanced for a complete meal.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 7 Minutes
- Preparation time: 1 Hour
- Portions: 2
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for 2 Summer Pizzas
- 3 1/4 cups all-purpose flour for pizza
- 1 1/8 cups water
- 1 1/2 tsp salt
- to taste Extra virgin olive oil
- lamb's lettuce to taste
- 5 cherry tomatoes
- 3 1/2 oz bresaola
- 5 1/4 oz mozzarella balls
- 1/4 tsp fresh yeast
- dried oregano
Tools to Prepare Summer Pizza
- 1 Bowl
- 1 Spoon
- 1 Work surface
- 1 Knife
Steps to Prepare Summer Pizza
Prepare the dough at least 7 hours in advance. In a bowl, dissolve the yeast in the water, then gradually add the flour, working initially with a spoon. Before incorporating all the flour, add the salt and continue working with the spoon. Once all the flour is added, continue by hand until you get a beautiful elastic and smooth dough. Let it rest and knead again 2-3 times, folding it over itself, then cover and let rise for about 3-4 hours away from drafts.
When the dough has risen, divide it into 2 dough balls. Cover and let them rise for another 2-3 hours.
When the dough balls are well risen, roll them out and form 2 discs for our pizzas. Season them in the pan with oil and oregano, or directly on the peel for cooking in the Ferrari, or in the electric oven on the baking stone, preheated for at least 30 minutes at the highest temperature.
Bake for 5-10 minutes at the highest temperature, depending on whether oven, or ventilated oven at 482°F. Remove from the oven and top with the lamb’s lettuce, bresaola, cherry tomatoes, and mozzarella balls. Season with a little oil and salt and enjoy, our summer pizza is ready. If baking in the pan, you can also bake 2 at the same time in the ventilated oven. You can also top them with other ingredients to your taste, even with grilled shrimp, parmesan, and arugula.
