You can make the pizza dough a few hours in advance and let it rise, for the first time, in the fridge in a bowl covered with cling film, the cold temperature will make it rise very slowly. When you take it out of the fridge, proceed as indicated in the recipe, letting it rise until it doubles in volume at room temperature.
You can also make the dough the day before and then place it in the fridge as indicated above. In this case, use less yeast, 4 g of fresh brewer’s yeast enough.
You can also cook the asparagus the day before and keep them in the fridge until ready to use.
Difficulty: medium
Method: 30'
Cooking: 35'
Rest: 60'
Chef Danilo Angè
Difficulty: medium
Method: 30'
Cooking: 35'
Rest: 60'
Method
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01 /
First prepare the dough: knead the flour with the sugar and yeast, add the water and oil and lastly the salt.
Knead until the dough is smooth and even.
Cover it and let it rise at room temperature until the dough doubles in volume.
Wash the asparagus and cut them into pieces, cook them in a pan with a little extra virgin olive oil, season with salt and pepper, turning off the flame when tender.
While the asparagus are cooking, chop the bacon and cheese finely.
Lightly flour the work surface and roll out the leavened dough with a rolling pin to a thickness of about 3 mm.
Stuff the dough with the cooked asparagus, scamorza cheese, speck and chopped basil. Ensure that the filling is about 4 cm from the edge,
Roll it up, closing the edges too so that the filling does not spill out.
Place the roll on a lightly greased baking tray with extra virgin olive oil and brush it with more extra virgin olive oil.
Preheat the ventilated oven to 200° and bake for 30 minutes until the surface is golden brown and the roll is not stuck to the baking tray.
Let it rest for 15 minutes, cut into slices, and serve.
Flour is very important: do not use a weak flour which is low in protein, but a medium-strong one, with 12-13 g of protein per kg of flour. This type of flour absorbs enough water not to make the dough sticky and rise well.
Pay attention to the temperatures: yeasts work well at temperatures between 25° and 28°C. Do not use hot water, but the warmer the room temperature, the cooler the water should be. Do not let your dough rise with a temperature above 28°C. Cold also inhibits rising: if you have no alternative, turn on the oven and then turn it off to have a temperature between 25° and 28°C, then place your dough inside to rise and close the oven to avoid dispersing the heat.
Avoid blunt changes in temperature to your dough: the crust that forms on top could prevent it from rising.
Do not add the water and extra virgin olive oil all at once, but in small doses, always waiting for the dough to absorb a dose before pouring the next one.
The salt inhibits the action of the yeast: do not add it right away with the other ingredients, but when the dough starts to form.
Some pizza is leftover, store it in the fridge for 2 to 3 days. Just leave it out at room temperature when you decide to enjoy it.
You can also use ingredients other than those we suggest: instead of scamorza cheese, mozzarella or another stringy cheese to your taste is fine.
Instead of speck, you can use another cold cut like cooked ham or pancetta.
You can also use dry brewer’s yeast, calculate that 1 gram of dry yeast corresponds to 3.5 g of fresh yeast.
The pizza roll can be served either as an appetiser or as a main course, considering it is a complete dish. Perfect for a picnic, easy to transport and to eat even if not sitting at the table.
Ingredients for 4 people
100 g sliced speck
300 g asparagus
200 g scamorza cheese
1 bunch of basil
40 g of extra virgin olive oil.
Salt and pepper to taste.
For the dough
300 g 00 flour
1.5 dl water
8 g fresh brewer’s yeast
3 g salt
5 g sugar
20 g of extra virgin olive oil
