Contemporary Pizza with Sausage and Potatoes
- Difficulty: Average
- Prep time: 45 min
- Cook time: 25 min
- Serving: 6
- Cost: Low
- Note + rising times (29 h total)
PRESENTATION
The contemporary pizza with sausage and potatoes is a recipe by master pizza maker Vincenzo Capuano, one of the leading figures of the new generation of Neapolitan pizza makers. A perfect example of contemporary Neapolitan pizza, characterized by a high-hydration dough, long fermentation, and modern processing techniques, ensuring a soft, airy, and very light base. The cornicione is pronounced but well-balanced, while the center remains thin and soft, ready to accommodate rich and tasty toppings.
In this version, Capuano combines crispy baked potatoes, crumbled Neapolitan sausage, and buffalo mozzarella DOP, finishing it all with fresh basil and a drizzle of raw oil. The result is a gourmet pizza made at home that combines tradition and innovation, perfect for those who want to bring the authentic taste of pizza to the table with a professional touch.
After trying the contemporary pizza with sausage and potatoes, don't miss other delicious pizza recipes with cornicione:
- Neapolitan pizza
- Pizza with pesto and ricotta stuffed crust
- Nerano pizza with stuffed crust
INGREDIENTS
- for the preferment (for 6 pizzas)
- Type 0 flour 8 cups (1 kg) - W300
- Water 1 ¾ cup (440 g)
- Fresh brewer's yeast 0.6 tsp (3 g)
- for the dough
- Water 1.1 cups (260 g)
- Fine salt 5 ¼ tsp (30 g)
- Extra virgin olive oil ¾ tsp (3 g)
- For dusting
- Remilled durum wheat semolina to taste
- for topping
- Potatoes 0.9 lb (400 g)
- Sausage 0.7 lb (300 g) - Neapolitan
- Mozzarella di bufala cheese 1.3 lbs (600 g) - PDO
- for finishing
- Mozzarella di bufala cheese 1.1 lbs (480 g) - bocconcini
- Basil to taste
- Extra virgin olive oil to taste
How to prepare Contemporary Pizza with Sausage and Potatoes
To prepare the contemporary pizza with sausage and potatoes, start with the preferment: place the flour and crumbled yeast in a stand mixer equipped with a hook 1, then pour in all the water 2 and mix just long enough to absorb all the flour; it will take about 3-4 minutes 3.
The dough should be very rough, not smooth, so break it into pieces 4 and transfer it to a bowl. Cover with plastic wrap 5 and let it rest for an hour at room temperature, then place it in the refrigerator for 24 hours. The next day, start by preparing the potatoes: peel them and cut them into 1/2-inch cubes 6.
Season with oil 7, salt, and pepper, then transfer the potatoes to a baking sheet lined with parchment paper and bake in a fan oven at 428°F for about 20 minutes 9.
At this point, retrieve the preferment 10, divide it into smaller pieces 11, and place it in the stand mixer equipped with a hook. Pour in 3/4 of the water required for the dough and start the machine 12.
As soon as the dough has come together, add the salt 13 and the remaining water, pouring it in a thin stream. Work until the dough is smooth, homogeneous, and very strong 14. Transfer it to a work surface 15.
Grease your hands with a little oil 16 and make some strengthening folds 17, then cover the dough with a bowl (or a cloth) and let it rest for 10 minutes at room temperature 18.
With a dough scraper, divide the dough into 6 pieces of about 250-280 g (8.8-9.9 oz) each 19. Work the pieces by pushing the dough downward, then pinch it between your index and thumb and "mozzarella" it to seal it, as you would with mozzarella 20. Round the dough balls and place them in the rising box 21.
Cover with the appropriate lid 22 and let rise for 4 hours at room temperature. Meanwhile, slice the mozzarella 23 and squeeze it carefully to remove excess liquid. After the rising time, dust the dough balls with semolina 24 and gently pick them up to stretch them one at a time.
Stretch a dough ball by hand with a sprinkle of semolina 25. With your fingers, press the center part, pushing the air outward to form the cornicione 26. Flip the dough and repeat the process on the opposite side. Transfer the pizza base onto the peel 27
Top with mozzarella 28, baked potatoes 29, and crumbled sausage 30. Bake in a static oven at 480°F for 5-7 minutes on the preheated pizza stone.
Remove the contemporary pizza with sausage and potatoes 31 from the oven and, before serving it hot, garnish with fresh basil 32, buffalo mozzarella bites, and a drizzle of raw oil 33.