Mozzarella
Concepts
Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.
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Galbani® Now That's Apizza
INGREDIENTS
Donatella’s Homemade Apizza Dough
510 g | Tap or spring water |
17 g | Fine sea salt |
4 g | Instant dry yeast or baker’s yeast |
750 g | Bread flour |
Apizza Toppings
2 tbsp. | Extra virgin olive oil (plus more for garnish) |
2 large | Fresh garlic cloves, finely chopped |
½ tsp. | Calabrian chili paste |
8 oz. | Chopped clams, drained |
3 tbsp. | Clam juice |
Splash | White wine |
½ cup | Galbani Premio Mozzarella, shredded |
⅓ cup | Galbani Parmesan, shredded |
2 tbsp. | Leaf parsley, chopped for garnish |
¼ cup | Croutons for garnish |
¼ cup | Cooked bacon, chopped for garnish |
1 | Galbani Fresh Mozzarella Ovoline, torn for garnish |
Flour for sprinkling | |
Corn meal for sprinkling | |
METHOD
Donatella’s Homemade Apizza Dough
- In a stainless steel mixer bowl, add water, then add salt, and whisk together.
- Pour flour into the salted water, and sprinkle yeast evenly over flour. With a wooden spoon, combine mixture gently for 30 seconds.
- Place the bowl on your mixer. Using a dough hook set on your mixer’s lowest setting and mix number, mix the dough about 90 seconds, until you reach oatmeal consistency.
- Allow the dough to sit for 20 minutes, then turn on the mixer for another 20 to 30 seconds at low setting, until the dough is smooth.
- Flour a wooden board and remove dough from the mixer. Flour the top of the dough as well, and cut into 3 equal portions.
- Form each portion into a dough ball, pinching them beneath. Store the dough balls in a container in the fridge for 24 hours.
- Remove dough and leave at room temperature for 3 hours before making pizza.
Apizza and Toppings
- Over medium low heat, add olive oil, fresh chopped garlic, and Calabrian chili to a moderately deep pan. After a couple of minutes and before garlic starts to color, add in chopped clams, strained clam juice, and a splash of white wine. Raise heat and cook, uncovered, until liquid evaporates. Set aside.
- Roll the apizza dough on the floured counter to create a 11-inch circle.
- Generously sprinkle some corn meal on your pizza peel. Transfer the pizza dough to the pizza peel.
- Sprinkle the Mozzarella cheese in the center of the dough, leaving a 3/4-inch edge to form the crust.
- Add Parmesan shreds to the dough, sprinkling on the center and crust. Then, sprinkle the clam mixture to the center of the pizza, spreading it evenly.
- Bake at around 700 degrees F until the crust is golden brown and the cheese is melted.
- Immediately garnish with parsley, croutons, bacon, and torn pieces of Ovoline. Drizzle with extra virgin olive oil, and serve.
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Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments