RomanItalian
Pizza Carciofara
by Marco Rufini · 181K subscribers on YouTube
A tribute to Rome: pizza topped with Roman-style artichokes (carciofi alla Romana), guanciale, fiordilatte mozzarella, and pecorino romano, baked at high temperature for a crispy yet soft crust.
- Servings
- 4
- Difficulty
- medium
Ingredients
10 items- 200 gFlourType 1 flour
- 325 mlCold WaterCold water
- 10 gSaltSalt
- 5 gDry Brewer's YeastDry yeast
- 250 gFiordilatte MozzarellaFiordilatte mozzarella
- 4 pcsRoman-Style ArtichokesPre-cooked Roman-style artichokes
- GuancialeThin slices
- 60 gGrated Pecorino RomanoGrated, to taste (50-70g)
- 2 tbspExtra Virgin Olive OilExtra virgin olive oil
- Salt and Pepper(optional) — To taste
Method
- Prepare the dough: mix 300g type 0 or 00 flour with 200g type 1 flour, 325ml cold water, 10g salt, and 5g dry yeast. Knead until smooth and let rise.
- Divide the dough into 250g balls. Stretch each ball by hand, leaving a slightly thicker edge.
- Place fiordilatte mozzarella on the base.
- Arrange the Roman-style artichokes: place the stem in the center and scatter the leaves over the pizza.
- Add thin slices of guanciale on top.
- Grate pecorino romano (or caciotta di pecora) over the pizza.
- Drizzle with extra virgin olive oil.
- Bake in a preheated oven at 350°C (if using a home oven, preheat to maximum, place pizza on the bottom rack for 10 minutes, then move to 3/4 height for another 10 minutes).
- Once out of the oven, add a final sprinkle of pecorino romano.
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
