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Amount of pizza's:

6.5-9 hours

Dough recipe

Flour

547 gr

Water

356 gr

Salt

16.4 gr

Fresh yeast

1.12 gr

Flowchart

  • Mixing
    5 min
  • Kneading in bowl
    5 min
  • Kneading & shaping
    10-20 min
  • Resting
    2 hrs
  • Making dough balls
    5 min
  • Rising
    4-6 hrs
  • Shaping
    5-10 min
  • Baking
    60-90 sec

Recipe details

Dough per pizza

230 gr

Total dough

920 gr

Flour: 100%

Water: 65%

Salt: 2.99%

Fresh yeast: 0.2%

Oven & Tools

Oven
Outdoor oven

Tools
Mixing bowl
Kitchen scale
Spoon/spatula
Brush
Cling film/damp towel
Baking tray/dough crate
Pizza peel

Ingredients

  • 4 doughs (Neapolitan dough)
  • 2 fresh Italian sausages
  • 200 gr of peas (fresh or frozen)
  • 2 anchovy fillets
  • 5 gr fresh mint
  • Black pepper
  • 1 lemon (zest and juice of a ½ lemon)
  • Grated Gouda cheese
  • Olive oil

Preparation

For me, Italy is about pizza. But beyond pizza, there are so many other delicious products coming from there, like Italian sausages, for example. They come in many different flavors, like fennel, rosemary, or oregano. I prefer the fennel ones, but you can choose whatever you like!

Begin by firing up your outdoor oven to about 450°C (842°F). Make sure you have your pizza dough balls at room temperature. I recommend using a Neapolitan pizza dough for this recipe. Click here to make (Neapolitan) pizza dough.

For the pea purée, you need a mortar, or if you don’t have one, a bowl and a fork will also work. Start by boiling some water.

Meanwhile, finely chop the mint, grate the zest of the lemon, and mash the anchovies with a fork (don’t worry, it won’t taste fishy). Put your peas in a separate bowl, pour boiled water over them and let them sit for a minute or two. Drain the peas and mix them with the mint, lemon zest, lemon juice, and anchovies; season this with black pepper and some olive oil. Now, use your mortar or fork to mash everything together. Try not to make it too homogeneous; it’s nice if the purée has a bit of a rough texture. Use the tip of your knife to open up the sausage and remove the skin. Use your hands to gently crumble the sausage into small pieces.

Take a dough ball, shape your pizza, and sprinkle it with grated Gouda cheese (check out my tutorial on how to stretch pizza dough). Then spread out the sausage pieces and use a spoon to sparsely add some pea purée on the pizza. Drizzle a little bit of olive oil on top and you’re ready to bake! While baking, keep a close eye on your pizza and make sure to rotate it frequently. When it’s ready, sprinkle some black pepper on top and optionally some fresh basil leaves. The rich and fatty flavor of the sausage combines really well with the freshness of the pea purée.

Now take a bite, close your eyes, and imagine you’re in the Italian countryside. Doesn’t that taste good? Enjoy!

 

By Pieter Städler

Flowcart

  • Mixing
    5 min
  • Kneading in bowl
    5 min
  • Kneading & shaping
    10-20 min
  • Resting
    2 hrs
  • Making dough balls
    5 min
  • Rising
    4-6 hrs
  • Shaping
    5-10 min
  • Baking
    60-90 sec
In this Recipe
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