VARIAZIONI SU UN TEMA CAPRESE PIZZA

INGREDIENTS:

Dough Balls (yields about

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

Variazioni Su Un Tema Caprese

Pizza (yields one 12” pizza)

8 grape tomatoes, fresh and 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

31/2 oz. Grande Ovoline Fresh Mozzarella, julienned

5 basil leaves

Olive oil and oregano, to taste

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DIRECTIONS:

Dough Balls:

Pour out 28 oz. of Grande Fior·di·Latte brine and set aside in cooler. 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.

Pour the brine and 5 oz. excess milk into a mixing bowl and add 0.02 oz. sea salt to dissolve. Add 18 oz. flour and mix for 2 minutes. If needed, add 0.01 oz. fresh yeast. Gradually add another 18 oz. flour—it should take 5 minutes.

As the dough forms, start kneading it on a hard surface and gradually add the remaining 18 oz. of flour. Place the dough in a covered bin, leaving at least half of it empty to allow expansion of the dough during fermentation. Rest in a cool ambient or fermentation room for 10 hours. Form 10-oz. dough balls and place them in a covered dough tray for 6 to 8 hours at room temperature.

Variazioni Su Un Tema Caprese Pizza: Mix grape tomatoes, Kalamata olives, capers, minced garlic and extra-virgin olive oil in mixing bowl. Add sea salt and black pepper to taste. Place the mixed ingredients on a sheet tray covered in parchment and pour bread crumbs on top. Cover sheet pan with aluminum foil and bake for 50 minutes at 300°F. Remove aluminum foil and finish baking for 10 minutes at 300°F. Set in cooler for 50 to 60 minutes or until ready to use.

Stretch pizza dough to 12” round. Place the fresh basil on the crust and spread the mixed tomato sauce on top of the basil. Top with Grande Ovoline Fresh Mozzarella and a drizzle of olive oil. Bake at 750°F for 2 to 3 minutes or until crust is golden. Remove pizza from oven and garnish with fresh basil.

This recipe was created by Robin Brown from San Giorgio Pizzeria Napoletana in Milwaukee and was Grande’s 2021 Fior·di·Latte Recipe Contest Winner. It was inspired by Brown’s childhood summer vacations in Sorrento, Italy, where he frequented a nearby pizzeria owned by Nello, an old pizzaiolo who believed nothing should go to waste, including the brine from his Fior·di·Latte. This recipe will create an unforgettable dining experience for your customers and keep them coming back for more.

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