75 gr di Mozzarella di Bufala DOP tagliati a cubetti da ½ cm
½ mango maturo ma sodo, sbucciato e tagliato a fette di 3 mm
1 piccola manciata di rucola
25 gr. di tartufo nero estivo fresco o conservato
Tempo di preparazione 45 minuti + 2 ore e mezza per la lievitazione
Tempo di cottura 15 minuti
Tempo totale 3 ore e ½
Place the extended dough onto a pizza pan and evenly distribute the Mozzarella. Bake in a preheated oven for approximately 15 minutes at 200°C.
Remove from the oven and arrange the mango over the pizza and garnish with the arugala.
Shave the truffles over the top eat while piping hot.
For 2 pizzas (30 cm)
300 ml water (room temperature)
500 gm flour (300gm flour 00 and 200 gm flour manitoba if possible) if not 500 gm 00
35 gm extra virgin olive oil
10 gm salt
5 gm yeast dissolved and mixed in a glass with 2 tsps of water
Place the flour(s) in a bowl, make a well and add the yeast. Slowly add ½ the water to the flour all the while mixing either by hand or with a food processor. Add the salt and continue slowly adding the remainder of the water whilst mixing. Continue mixing the flour and slowly add the oil 10 gms at a time. When you see that the flour mixture is smooth and shiny, form the mixture into a sphere and place back in the bowl and cover with plastic wrap and let rise in a warm place (25 °C -for example in a preheated oven) for 2 hours or until the dough has doubled in size.
Remove the dough and divide into 2 parts. Work the divided parts to form 2 spheres. Place the spheres on a smooth lightly floured surface. Sprinkle some flour over the top of the dough and let rest for 30 minutes covered with kitchen towel. Now let’s extend the pasta-on a lightly floured surface extend the dough with your fingers and create a round disc 30 cm in diameter.