RomanItalian
Pizza A Carciofara (Artichoke, Guanciale, and Pecorino Pizza)
by Marco Rufini · 181K subscribers on YouTube
A classic Roman-style pizza topped with sautéed Roman artichokes, creamy fiordilatte mozzarella, crispy guanciale, and aged pecorino cheese. The dough is made with simple ingredients and matured for 18 hours for an authentic flavor.
- Difficulty
- medium
Ingredients
9 items- 500 gFlour
- 350 gCold Watercold
- 2 gDry Brewer's Yeastdry yeast
- 12 gFine Salt
- 10 gExtra Virgin Olive Oil(optional) — optional
- Fiordilattemozzarella, to taste
- Carciofo alla Romanacooked Roman-style artichokes
- Guancialecured pork cheek, sliced
- Pecorino Stagionato 18 Mesiaged pecorino, to taste
Method
- Prepare the dough: mix 500 g all-purpose flour (00), 350 g cold water, 2 g dry yeast, 12 g fine salt, and optionally 10 g extra virgin olive oil. Knead until smooth and let it mature in the refrigerator for 18 hours.
- Roll out the dough into a thin round base on a floured surface.
- Spread the fiordilatte mozzarella evenly over the base.
- Distribute the cooked Roman-style artichokes (carciofi alla romana) over the pizza, breaking them open if desired.
- Lay slices of guanciale around the pizza.
- Bake in a preheated static oven at 240–250°C: first 10 minutes on the bottom rack, then transfer the pizza to a grid placed in the middle of the oven and continue baking until the crust is golden and the toppings are cooked. Alternatively, bake in a professional oven for about 3.5 minutes.
- Once baked, grate aged pecorino (18 months) generously over the top of the pizza.
- Serve immediately.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
