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Variazioni su un tema Caprese Pizza

Recipe created by Robin Brown from San Giorgio Pizzeria Napoletana in Milwaukee, WI
2021 Fior·di·Latte Recipe Contest Winner

This recipe is inspired by Robin's childhood summer vacations in Sorrento, Italy, when he frequented a nearby pizzieria owned by Nello, an old pizzaiolo. Nello revealed to Robin his aversion to waste & how he mastered reinventing dishes that would have otherwise been thrown away. This includes the brine from the Fior·di·Latte that he incorporates into his dough recipe. Robin has successfully combined the dough with toppings that evoke memories of summers on the Amalfi coast.
Course: Pizzas
Products used: Fior·di·Latte

Ingredients

Directions

Ingredients

Dough Balls Yield: Approximately 7 dough balls
  • 53 oz. 00 Flour
  • 29 oz. Grande Fior·di·Latte brine
  • 5 oz. Excess milk, strained cheese
  • 0.01 oz. Fresh yeast, if needed
  • 0.02 oz. Sea salt

Directions

Dough Balls
  1. Pour out 28 oz. of Grande Fior·di·Latte brine and set aside in cooler.
  2. Cut Grande Fresh Mozzarella and place in cooler for 4 hours to let excess milk separate from cheese. Mix the excess milk from the cheese into the brine and place in cooler until needed.
  3. Pour the 28 oz. Grande Fior·di·Latte brine and 5 oz. of excess milk into a mixing bowl and add 0.02 oz. sea salt to dissolve. Add 18 oz. of flour and mix for 2 minutes. If needed, add 0.01 oz. of fresh yeast. Gradually add another 18 oz. of the flour – it should take 5 minutes.
  4. As the dough forms, start kneading the dough on a hard surface and gradually add the remaining 18 oz. of flour.
  5. Place the dough in a covered bin leaving at least half of it empty to allow expansion of the dough during fermentation.
  6. Rest in a cool ambient or fermentation room for 10 hrs.
  7. Form dough balls of 10 oz. and place them in a covered dough trays for 6 to 8 hours at room temperature.

Ingredients

Variazioni su un tema Caprese Pizza Yield: One 12" Pizza
  • 8 Grape tomatoes, fresh, halved
  • 5 Kalamata olives, pitted
  • 1 tsp. Capers
  • 1/2 tsp. Garlic, minced
  • 1 tbsp. Extra virgin olive oil
  • 1 tsp. Bread crumbs, unseasoned
  • Oregano, to taste
  • Sea salt and black pepper, to taste
  • 3 1/2 oz. Grande Ovoline Fresh Mozzarella, julienned
  • 5 basil leaves
  • Olive oil and oregano, to taste

Directions

Variazioni su un tema Caprese Pizza
  1. Mix grape tomatoes, Kalamata olives, capers, minced garlic and extra virgin olive oil in mixing bowl.
  2. Add sea salt and black pepper to taste.
  3. Place the mixed ingredients on a sheet tray covered in parchment and pour breadcrumbs on top.
  4. Cover sheet pan with aluminum foil and bake for 50 minutes at 300°F.
  5. Remove aluminum foil and finish baking for 10 minutes at 300°F.
  6. Set in cooler for 50 to 60 minutes or until ready to use.
  7. Stretch pizza dough to 12” round.
  8. Place the fresh basil on the crust and spread the mixed tomato sauce on top of the basil.
  9. Top with Grande Ovoline Fresh Mozzarella and a drizzle of olive oil.
  10. Bake at 750°F for 2 to 3 minutes or until crust is golden.
  11. Remove pizza from oven and garnish with fresh basil.