This is a restyling of the famous pizza Salsiccia e Friarielli (Sausage and Rapini), called Silver of Naples.
5 L water
8.5 kg flour
1 kg natural yeast
1 g fresh yeast to activate the fermentation
250 g salt
20 g fresh tomatoes
150 g smoked buffalo mozzarella, cutinto 5 medallions about 8 mm high
4-5 g extra-virgin olive oil
½ Sicilian broccoli
100 g buffalo-milk ricotta
1 handmade sausage with wild fennel,lightly cooked in a skillet
800 g friarielli (typical Neapolitan rapinisauteed with olive oil, garlic and chili)
Lardo di Colonnata
This mixture does not contain any type of added fat and is made without using refrigeration. I formed the dough balls 18 hours after mixing the dough, and then I let the dough rise again for about 6 hours at room temperature. The real difference from a normal Neapolitan STG dough is that there’s an addition of a portion of natural yeast obtained from a 30-year-old Apulian natural yeast that I had from a bakery in Puglia. This kind of yeast (it’s like a dough made only with water, flour and honey) accelerates the maturation of the dough, giving the pizza more lightness and digestibility.
For this recipe I used a base made with a cream of Sicilian broccoli and buffalo-milk ricotta to avoid the dough dehydration that a low-temperature oven can give to the pizza (the final goal of a Neapolitan pizza is a soft crust, not a crunchy one). At the midpoint of cooking, I placed on the pizza 5 medallions of smoked buffalo mozzarella, topped by the friarielli and handmade sausage. Then I added Vesuvio tomatoes in the spaces and, at the very end, strips of Lardo di Colonnata. The name, Silver of Naples, is derived from the addition of powdered edible silver placed over the medallions to give a very bright result.
I cooked the pizza in a gas oven set at 600°F. This is not the perfect temperature for this kind of dough, so I shared the cooking of the pizza in two parts: the first one of about 1 minute, just with the cream; and the second of about 75 seconds with all of the other ingredients. This is because I didn’t want the smoked mozzarella to fuse with the other ingredients, but I wanted it to be soft and still in the shape of a medallion.