Caputo flour: 1000 g
Filtered water: 650 g water at room temp
Salt: 35 g sea salt
Active dry yeast: 5 g
Ricotta cheese: 250 g fresh whole milk ricotta
Grated Pecorino Romano: 110 g
Cream: 50 g of regular heavy whipping cream
Semolina flour: for dusting
Black pepper: Freshly cracked black pepper
Mozzarella cheese: 213 g of grated dry whole milk mozzarella
Cream: 50 g heavy whipping cream
Mozzarella cheese: 207 g fresh mozzarella – grated
Parmigiano Reggiano: 5 tablespoons
Extra virgin olive oil
Parmigiano crema
Kitchen scale
2 pizza stones
Wire cooling rack
Wooden pizza peel
Method
In a bowl, mix the water and flour until it comes together, but is still a little shaggy. Let rest for 30 minutes.
Dissolve the active dry yeast in a small amount of warm water and add it to the shaggy flour and water mix. Knead the dough until the yeast is fully absorbed.
Add the salt and continue kneading the dough for 10-15 minutes.
Cover the dough with plastic wrap and it rest for at least an hour.
Divide the dough into 250g pieces. Shape each piece into a ball and place the balls into a dough tray or plastic container. Cover the trays or container and let the dough proof at room temperature for 5-6 hours. The balls should double in size.
Place ricotta, pecorino and whipping cream in a blender and blend until consistency is super creamy. Place mixture in a squeeze bottle or piping bag.
Let the mixture set in the refrigerator for 2-3 hours before you use it.
Before heating your oven, put your pizza stones on the top and bottom racks of your oven.
Preheat oven for 1 hour at 500 degrees F or on broil.
Dust semolina flour on your pizza peel.
Stretch and form the dough and place it on the dusted pizza peel.
Brush the crust with olive oil and spread 1 1/2 tablespoons of regular heavy cream on dough. Spread to the edges but don’t touch the crust.
Sprinkle the dry whole-milk grated mozzarella and fresh grated mozzarella evenly over the dough.
Evenly spread 1 tablespoon of Parmigiano Reggiano on top.
Place the pizza on the bottom pizza stone and cook for 6-7 minutes or until crust is leopard-spotted.
Put the pizza on a cooling rack for 30-60 seconds.
Cut your pizza and then add Parmigiano crema to each slice.
Finish by cracking black pepper over each slice.
