Pear, gorgonzola and walnuts pizza recipe

Pear, gorgonzola and walnut pizza 🍕

Ingredients

For the dough:
636 g flour
445 g water
16 g salt
3 g fresh yeast
Wheat semolina

For the white base:
3 cloves garlic
100 g cream
100 g ricotta
Salt
Pepper

For the toppings:
1 pear
50 g gorgonzola
A handful of walnuts
Arugula
Spicy oil (optional)

Preparation

For the white base:

1.Confit the garlic cloves completely submerged in olive oil in a saucepan on the heat for about 30-40 minutes trying not to exceed 80 degrees. Take the opportunity to make more and save them for other recipes.
2.Mix the well-drained ricotta with the cream and the garlic confit. Season with salt and pepper.

For the dough:

1.Dissolve the yeast in the warm water.
2.Place the flour in the bowl of the mixer, add the salt and add the water with the yeast little by little, while kneading at low speed. Once all the water is incorporated, continue kneading for 10 minutes at medium speed.
3.Form a ball, place in a floured bowl and cover with a clean cloth.
4.Allow to rise for 2 hours at room temperature.
5.Divide the dough into 4 equal parts, roll and leave in floured and covered containers in the refrigerator for 24 hours.
6.Once 24 hours have elapsed, remove from the refrigerator and leave to temper for 30 minutes.
7.Preheat the oven at maximum power with the pizza stone.
8.Roll out the dough on the worktop with semolina wheat leaving a little edge.
10.Bake for 4 minutes on the pizza stone.
11.Place the arugula on top and serve 🍽️

[joosterkamp]

this is one of my favorite pizzas in the world