The Summer Cold Pizza resembles the spring pizza I used to make when I worked in a bakery. We sold a lot of it during the hot season because it was delicious, and I thought of offering this variant with smoked cheese and tuna. The base is prepared in advance; I bake it in the morning when it’s not too hot to turn on the oven and top it when it’s cold with fresh ingredients.
This dough rises in about 4 hours. You can increase or decrease the amount of yeast based on your needs.
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- Difficulty: Very easy
- Cost: Very cheap
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 7 oz Manitoba flour
- 11 oz all-purpose flour
- 1 1/4 cups water
- 1 tsp compressed yeast
- 2 tsps salt (level)
- 3.5 oz tomato sauce
- 1 pinch salt
- extra virgin olive oil (to grease the pan)
- 3.5 oz cutting lettuce
- 7 oz smoked cheese
- 7 oz tuna in oil
- 1 pinch salt
- 1 dash extra virgin olive oil
How to prepare the Summer Cold Pizza
Put in the mixer bowl the water, all-purpose flour, Manitoba flour, and the crumbled yeast. Start kneading for a couple of minutes, add the salt and continue kneading until you get a smooth and homogeneous dough. It will take about 8 minutes in total.
Form a ball with your hands and let it rest in an oiled bowl covered with a clean cloth. Let the dough rise in a warm place, away from drafts for about four hours, until the volume has doubled. The ideal would be to put it in the oven turned off with the light on.
At the end of the rising time, grease a pan with extra virgin olive oil and turn the bowl upside down, gently detaching the dough. Trying to work it as little as possible, spread it out by pressing with your fingertips. Cover it with tomato sauce, salt and bake for about 25 minutes at 392°F.
Let the pizza cool completely, then add the salad, diced smoked cheese, and tuna. Season with salt and oil and serve.
Advice
Bake the base, let it cool completely, and top the pizza about an hour before serving it.
To save time, you can use ready-made fresh pizza dough.
Bake the base, let it cool completely, and top the pizza about an hour before serving it.
To save time, you can use ready-made fresh pizza dough.
Follow UNA MAMMA CHE CUCINA also on: FACEBOOK INSTAGRAM PINTEREST YOUTUBE
