Perfect recipe for homemade pizza with Provolone Valpadana DOP
Homemade Pizza, discover the recipe with Provolone Valpadana DOP
Round, sliced, tall, short, soft, crunchy. The important thing is that it is pizza, the Italian dish par excellence, loved all over the world.
Appreciated by many, customizable according to your tastes and preferences, we turned a blind eye, maybe even two, to seeing it seasoned with the most unlikely ingredients.
Because, after all, as Pino Daniele said:
Make a pizza there at pummarola 'ncoppa
you'll see that the world will smile at you.
Pizza is, laughter with friends.
Pizza is, the mother's hands kneading the dough, the rolling pin covered in flour and the smell of the oven on that invades the whole house.
Pizza is competing to see who can eat other people's crusts.
Feelings aside, did you know that pizza is a UNESCO World Heritage Site?!
Since 2017, the traditional art of the Neapolitan pizza maker It has been recognized as an intangible heritage of humanity by UNESCO. Same fate as the Mediterranean diet, which received the same recognition in 2010.
The “true Neapolitan pizza”, Neapolitan Pizza STG it is a typical product prepared according to a strict specification (https://www.pizzanapoletana.org/public/pdf/Disciplinare_AVPN.pdf) which provides that a pizza, to be declared as such, must satisfy certain criteria regarding dough, handling, cooking, products used, etc.
And when we say that pizza is a masterpiece – created in Naples in 1889 in honor of the Queen – loved and recognized throughout the world, it is not just an understatement, on the contrary!
The most assiduous consumers of this delicacy, in fact, are not Italians, but Americans.
Have you ever heard of meatball pizza? The variant with a main ingredient: meatballs. Or the much-debated pineapple pizza, as loved as it is hated by some, like the Icelandic president who in 2017 proposed abolishing it.
Oddities aside, there are tons of ways to make homemade pizza.
Take inspiration from our recipe to cook homemade pizza, as good as in a pizzeria.
Homemade Pizza, the Secret is in the Dough
When making homemade pizza, especially when the craving comes at the last minute, there isn't a lot of time to let the dough rise.
In this case, if you prefer a 2-3 hour leavening, it is better to choose a weak flour such as 00.
If you prefer a long leavening of 24 hours, the important thing is to reduce the dose of yeast and use a strong flour such as Manitoba or 0 for pizza and bread.
If pizza is a must for you but always lightly, you just have to opt for sourdough. Soft, fragrant and crunchy, but not only that, also more digestible and nutritious. During leavening, in fact, the lactic bacteria "eat" the gluten proteins making the dough more digestible, helping to reduce the glycemic index.
Furthermore, the sourdough dough stays fresher for longer.
In any case, the ingredients for a soft and delicious homemade pizza like in a pizzeria are simple:
- 400 g of 0 flour, or 250 g of 00 flour, or 150 g of Manitoba flour
- 240 g of water
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon salt
- 10 g of brewer's yeast.
Preparing the pizza dough
Pour the flour, sugar, yeast into a bowl and gradually add the water starting to knead. Then add salt and oil and work until the dough becomes elastic and soft.
If you prefer to work the dough on a work surface, sprinkle a little flour on it to prevent it from sticking.
Once everything is worked, pour it into a bowl greased with a little oil and cover with cling film. Consider that the dough must rise about double.
Once the time necessary for the dough to rise has passed, roll out the dough into a more or less thin layer according to your taste and transfer it to the pan.
Homemade pizza, the personal touch of the seasoning
Like a painter with his canvas, you are ready to show off your creativity to top your homemade pizza.
You can also opt for different pans, with different toppings to please everyone.
Want a different pizza? We have some ideas for you.
Provolone Valpadana comes to you with some simple but tasty recipes for your homemade pizza.
Pizza with sweet Provolone Valpadana DOP, sautéed chard and baked cherry tomatoes
If you want a tasty but healthy pizza, topped with fresh vegetables and that goes beyond the usual "ortolana" we recommend you try our proposal based on Sweet Provolone Valpadana DOP, chard and baked cherry tomatoes.
The secret to making it as tasty as the one you eat at the pizzeria? Discover it by consulting the recipe.
Pizza Recipe with Sweet Provolone Valpadana DOP, Swiss chard and baked cherry tomatoes.
Pizza with sweet Provolone Valpadana DOP, sautéed chard and baked cherry tomatoes
If you prefer the white version of pizza and want to try making it at home, we can tempt you with the recipe for Focaccia with sausage, broccoli and spicy Provolone Valpadana DOP.
Sautéed and flavoured broccoli in a pan, delicious pieces of sausage and none other than Her Majesty Spicy Provolone Valpadana DOP lying in flakes over the entire surface.
What do you think, did we do it?
Focaccia with sausage, broccoli and spicy Provolone Valpadana DOP
Do you want to try it yourself?
Have fun combining the two variants of Provolone Valpadana DOP, sweet and spicy, with the ingredients of your favorite homemade pizza.
Provolone Valpadana is well suited to multiple combinations! Let your creativity run wild, we can't wait to taste your creation.
