Pizza alla Nerano with stuffed crust

Name: Pizza alla Nerano with stuffed crust
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: Type 00 flour (280 W) 8.8 cups; Water 3 cups; Fine salt 4.4 tsp; Brewer's yeast ½ tsp; Ricotta di bufala cheese 1 ¾ cup; Zucchini 4 cups; Fior di latte mozzarella cheese 14 oz; Provolone cheese del Monaco 10.6 oz; Whole milk 1 ½ tbsp; Mint to taste; Ground black pepper to taste; Peanut seed oil to taste

Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 15 min
Makes: 6 pieces
Cost: Low
Note + rising time (about 9 h)

PRESENTATION

Recipe by
Davide Civitiello

Pizza alla Nerano with stuffed crust is inspired by the traditional Campanian recipe of Spaghetti alla Nerano, combining the pizza dough with the irresistible taste of fried zucchini and Provolone del Monaco to create a dish with a rich and enveloping flavor. The crust, stuffed with creamy buffalo ricotta, adds an extra touch that will make you appreciate every single bite! Perfect for those looking for a dish that combines tradition and innovation, the pizza alla Nerano with stuffed crust can be prepared both in a home oven and a wood-fired oven, for an even more authentic and flavorful final result.

If in addition to classic pizzas like Margherita pizza or Neapolitan pizza, you want to explore other enticing versions, here are some ideas:

Pizza with yellow cherry tomatoes, anchovies, and capers
Pizza with mortadella and buffalo mozzarella
Pizza with salami and olives

INGREDIENTS

for the dough (for 6 pizzas): Type 00 flour 8.8 cups (1 kg) - (280 W); Water 3 cups (700 g); Fine salt 4.4 tsp (25 g); Brewer's yeast ½ tsp (3 g)

for the topping: Ricotta di bufala cheese 1 ¾ cup (400 g); Zucchini 4 cups (500 g); Fior di latte mozzarella cheese 14 oz (400 g); Provolone cheese 10.6 oz (300 g) - del Monaco; Whole milk 1 ½ tbsp (20 g); Mint to taste; Ground black pepper to taste; Peanut seed oil to taste

Preparation

How to prepare Pizza alla Nerano with stuffed crust

To prepare the pizza alla Nerano with stuffed crust, combine the flour and dehydrated yeast in a bowl. Gradually pour in the room temperature water, stirring with a spoon 2 until the flour has absorbed all the liquid 3.

Add the salt and continue mixing to incorporate it 4. Transfer the dough onto a lightly floured work surface 5 and knead by hand for about 20 minutes 6.

Shape the dough into a ball, cover it with the bowl 7, and let it rest for at least 5 minutes on the work surface 8. After this time, use a dough scraper to cut out 6 dough balls of approximately 9 oz each 9.

Form dough balls: slightly flatten the dough 10, fold the dough towards the center 11, and shape into a ball 12.

Place the dough balls on a tray lined with parchment paper 13 and let them rise for about an hour at room temperature, covered with plastic wrap. Then transfer the tray to the refrigerator for a night (about 8-10 hours). Prepare the zucchini alla Nerano: wash and trim the zucchini, then slice them with a mandoline 14 to get thin rounds 15.

Fry the zucchini in vegetable oil at about 320°F, a few at a time and for a short time 16; they should just turn golden 17. Drain the fried zucchini on a tray lined with paper towels to absorb the excess oil 18.

Drain the ricotta well and place it in a bowl with the milk 19. Mix and season with fresh mint leaves 20. Set aside this cream which will be used to stuff the crust 21.

Drain the mozzarella well and cut it into sticks 22. After the rising time, take the dough balls and leave them at room temperature for 30 minutes. Then work them one at a time on the floured work surface 23. Stretch the dough ball with your hands to create a disc about 12 inches, making sure the center is thicker than the edge. Distribute the ricotta cream along the edge 24.

Fold the outer edges inward 25 to cover the filling and form the crust around the entire circumference 26. Distribute the fried zucchini in the center 27.

Add the mozzarella 28 and drizzle with a little olive oil 29. Place a pizza stone in the oven and preheat it in static mode at the maximum temperature (482°F-572°F). Bake the pizza 30 and cook for about 6-7 minutes.

Remove from the oven and immediately add the grated Provolone del Monaco 31, then garnish with fresh mint 32. Proceed in the same way to cook all the pizzas. Your pizza alla Nerano with stuffed crust is ready to be enjoyed 33!

Storage

We recommend enjoying the pizza alla Nerano with stuffed crust immediately.

Once risen, the pizza dough can also be frozen, preferably already divided into portions, and stored in a freezer bag. Later, you will only need to let your portion thaw at room temperature and proceed according to the recipe.

Advice

The zucchini frying process must be very quick, otherwise, they will burn in the oven.

If you can't find Provolone del Monaco, you can replace it with another stretched curd cheese with a strong flavor, such as caciocavallo or aged pecorino.

If you don't have a very powerful oven at home, you can add 1 tbsp of sugar and 2 tbsps of olive oil to the dough.

For the translation of some texts, artificial intelligence tools may have been used.