Pizza sushi
-
STARTER6 PERS.
-
timing14H
-
preparation time12H
-
Cooking time2H
INGREDIENTS
PIZZA DOUGH
500ml water
25g salt
1.5g brewer’s yeast
800g rice flour
Poppy seeds, to taste
ROLL
Fior di latte mozzarella, to taste
CONFIT TOMATO MAYONNAISE
2 tomatoes
Boiling water, to taste
Water and ice, to taste
Salt, to taste
Sugar, to taste
Thyme, to taste
Extra virgin olive oil, to taste
DECORATION
Edible gold leaf flakes
RECIPE DEVELOPMENT
1 — PIZZA DOUGH
Dissolve the salt in the water. Take care to avoid contact between the salt and the yeast. Start by incorporating 10% of the flour into the water and then add the yeast, continuing to knead and gradually adding the rest of the flour. If sifted, the flour will have more air dispersed in it and make the dough softer. Work the dough until it is soft but not sticky. About 18 sushi pieces can be obtained from a 250g block, the quantity necessary for a classic pizza.
2 — SUSHI ROLL
Spread the dough over the poppy seeds to make them adhere to it and give it the dark colour typical of the nori seaweed that wraps sushi. Cut the dough into strips of about 2.5cm to obtain the roll. Stuff the roll with fior di latte mozzarella and close it before cooking in the woodfired oven.
3 — CONFIT TOMATO MAYONNAISE
Superficially cut the tomato from its more tapered end, pass it in boiling water for a few seconds, immerse it in water and ice. Cut the stalk and remove the peel. Arrange it on the plate. Season with fine salt and sugar, peeled garlic, sprigs of thyme, extra virgin olive oil. Dehydrate in a static oven at 60°C (140°F) for 12 hours. Note: for a pairing with Krug Rosé, use a round yellow tomato.
SERVING INSTRUCTIONS
Decorate with edible gold leaf flakes.
