Cooked pizza with Giovanni Pillitteri on the ESSE Fire Stone
The Pillitteri family are so proud of their products that you are able to visit the production facility and sample a taste of their hand crafted pizzas cooked inside a Fire Stone as proof to their word and corporate philosophy “perfect dough = perfect pizza, first time, every time”.
Ingredients
- Dough ball pizza (Caputo dough ball approximately 210g)
- San Marzano tomato
- Buffalo Mozzarella cheese
- Sun blush tomatoes
- San Danielle parma ham
- Fresh wild rocket
- Parmigiano Reggiano
Method
- Shape dough ball by hand using a stretch and turn mechanism (anti clock wise) until you have achieved the desired size approximately 9″-10″
- Add chopped san marzano (or equivalent) to your base leaving 1cm for crust.
- Add Buffalo mozzarella (approximately 1 ball) ensuring all water is drained, tear into small pieces and place desired amount.
- Add sun blush tomatoes then bake in a pre-heated ESSE wood-fired oven approximately 400-450 degrees Celsius ensuring you turn the pizza regularly until golden brown.
- Remove the pizza then decorate with a few slices of San Danielle parma ham, wild rocket and shavings of Parmigiano Reggiano.
