Calabrese Delight: Ricotta, Ham, Potato, Onion and Spicy Chilli Pepper Pizza
Calabria, a region in the southernmost part of Italy, is known for its breathtaking mountain panoramas and stunning seacoasts – but it also has some fantastic culinary gems: 'Nduja (a spicy, spreadable pork sausage), Tropea onions (a sweet and mild onion named after the small town on Calabria’s east coast) and capocollo (also known as coppa, a cured meat made from pork shoulder or neck), just to name a few.
Inspired by these regional delicacies, Calabria-based Ooni Ambassadors and chefs Cristina and Giuliano (@vuoiassaggiare), have crafted a pizza that showcases the essence of the region.
Their creation begins with a foundation of cheeses: creamy, fresh ricotta and grated, smoked ricotta, followed by delicate slices of black Calabrian ham, potatoes and onions. To further enhance the flavours, generous shavings of Caciocavallo Silano (a semi-hard, stretched cow’s cheese) are sprinkled atop. Adding a fiery touch, vibrant Calabrian chilli strips and a drizzle of spicy oil complete the pizza; with each slice, you’re sure to embark on a culinary journey to Calabria.
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Method
Note
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1
For the biga:
In a medium bowl, dissolve 3 grams of fresh yeast (sub 1 gram active dry yeast or 1 ½ grams instant dried yeast) in 250 millilitres (1 cup) of room temperature water.
Tip: If using fresh yeast, crumble it with your fingers and stir with a fork to avoid lumps.
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2
Pour 4 cups (500 grams) of “00” flour into a large bowl and add the yeast/water mixture a little at a time, mixing with a fork. (The result should be lumpy and not smooth.)
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3
Place the mixture into a large, covered container and store for 13 hours at a temperature between 60 to 65 °F (16 to 18 °C).
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4
For the dough:
Divide your water into 112 millilitres of cold water to use immediately and another 135 millilitres to use later. Pour the flour, malt, biga (breaking it into pieces) and 112 millilitres of water (using a measuring bottle with a narrow spout) into the bowl of the mixer. Turn the machine on at first speed and mix for 5 minutes.
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5
Add the salt and switch to the second rotation speed; add the remaining 135 millilitres of cold water a little at a time, again using a squeeze bottle. When the dough is ready, turn off the mixer and let it rest for 5 minutes. Turn it on and spin 3 more times.
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6
With wet hands, take the dough out of the mixer and place it on your work surface. Let it rest for 10 minutes, then make three folds. Wait another 10 minutes, then make three more folds (this will give greater strength to the dough). Leave the dough to rest in a covered container for 1 hour at room temperature and then for at least 3 hours in the refrigerator.
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7
Divide the dough into four 270-gram ( 9 ½ ounce) dough balls and make 3 folds for each one. Drizzle the bottom of your Ooni glass containers with olive oil, place one ball inside, and let them rise for 3 hours at room temperature.
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8
For the toppings:
If using fresh Calabrian chilis: preheat your home oven to 175 °F (80 °C). Remove the stems and cut each one down the middle and remove the seeds. Rinse them out with cold water; using a potato peeler, cut each into thin strips. Arrange the chilli strips evenly on a baking sheet. Lower the oven temperature to 122 °F (50 °C) and cook for 1 hour, turning them occasionally for an even bake. Once fully dry, remove from the oven and set aside.
Tip: If you have excess peppers, mince them and store in an airtight container for your next pasta or pizza dinner.
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9
As the chilis bake, fill a large pot with water and salt to taste; bring to a boil. Peel the potatoes and cut them into ½ inch (1 centimetre) thick slices; do the same with the onions. Boil the potatoes and onions for about 10 minutes, until the potatoes are soft but not overcooked. Drain the potatoes and onions in a colander and set aside to cool.
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10
In a large frying pan, pour 2 to 4 tablespoons (30 to 60 millilitres) peanut oil, then fry the potatoes and onions together for 20 minutes. Drain the potatoes and onions, then place them on a napkin-covered plate to absorb any excess oil.
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11
For the pizza:
Preheat your oven. Aim to reach 715 to 735 °F (380 to 390 °C) on the baking stone. You can check the temperature quickly and accurately with an infrared thermometer.
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12
Dust some semolina on your work surface; take a dough ball out of the container. Push the air from the center out toward the crust, then use your fingers to stretch the base to about 12 inches (30 centimetres).
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13
Place your dough on a lightly-floured pizza peel and season the base with ¼ of the fresh ricotta.
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14
Launch the pizza into the oven and bake for 30 to 45 seconds; turn halfway and cook for another 30 to 45 seconds. Rotate again if necessary.
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15
Take the pizza out of the oven and garnish it with the optional smoked ricotta, ¼ of the ham, and ¼ of the potatoes and onions, distributing each evenly. As a finishing touch, add the caciocavallo shavings (or provolone) to taste, ¼ dried peppers and a drizzle of spicy oil, to taste.
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16
Slice, serve and enjoy!
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17
Repeat the steps for the remaining pizzas.
For the biga:
- 3 grams fresh yeast (sub 1 gram active dry yeast or 1 ½ grams instant dried yeast)
- 250 millilitres (1 cup) water
- 500 grams (4 cups) “00” flour
For the dough:
- 247 millilitres (1 cup) cold water
- 85 grams (½ cup) “00” flour
- 6 grams diastatic malt
- 14 ½ grams (3 teaspoons) fine sea salt
- Extra-virgin olive oil, for drizzling
For the toppings:
- 15 fresh Calabrian chilis (sub dried Calabrian chilis, or red pepper flakes)
- Fine sea salt, to taste
- 20 grams (1 ounce) Sila potatoes (or yellow potatoes), peeled and cut into ½ inch (1 centimetre) thick slices
- 20 grams (1 ounce) red onions, peeled and cut into ½ inch (1 centimetre) thick slices
- 28 to 56 grams (2 to 4 tablespoons) peanut oil, for frying (sub canola or vegetable oil)
- Semolina flour, for dusting
- 100 grams (6 to 7 tablespoons) fresh ricotta
- Smoked ricotta, to taste (optional)
- 70 gram (2 ½ ounces) black Calabrian ham (sub speck or your favourite ham)
- Caciocavallo silano (sub provolone), to taste
- Spicy oil, to taste (we like Sichuan Chili Crisp)
- Stand mixer
- Measuring bottle with narrow spout (optional)
- 2 Ooni stacks (or any covered containers)
$55.00
$80.00
