4 pizzas
Salsiccia e Friarielli
- Hydration
- 65%
- Dough ball
- 250g
- Fermentation
- 49h
- Salt
- 2.8%
- Bake
- 60–90 sec
- Oven
- Wood-fired oven
- Makes
- 4pizzas
- Active time
- 30min
Ingredients
- Dough ball PizzaLovers house dough 65%, cold-fermented 48 h
- 250 g
- Fior di latte, diced and drained
- 70 g
- Salsiccia, skin removed and crumbled raw, it cooks on the pizza
- 60 g
- Friarielli, blanched and fried with garlic can be swapped for broccolini
- 60 g
- Extra virgin olive oil
- 7.0 g
- Chilli flakes optional
- 0.3 g
Total dough447 g
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Scale up or down — the yeast is recalculated automatically.
Method
- Take the dough balls out of the fridge 2–3 hours before baking and let them sit covered at room temperature.
- Preheat the oven well in advance: 45–60 minutes for a steel in a home oven, 20–30 minutes for a gas oven, longer for a wood oven. Measure the floor with an IR thermometer — you want around 450 °C (840 °F).
- Stretch the ball by hand from the centre outward on a semola-floured surface. Never touch the outer two centimetres.
- Crumble the sausage into hazelnut-sized pieces and spread them out.
- Blanch the friarielli, squeeze out the water and fry them with garlic and chilli before they go on the pizza.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
This is the most Neapolitan combination of them all: crumbled fresh sausage and bitter friarielli on a white base. If you can't find friarielli, broccolini works, but the flavour is milder.
Neapolitan tradition – a classic Neapolitan combination, but not part of the AVPN disciplinare.
Topping order
- Fior di latte
- Crumbled salsiccia
- Friarielli
- Olive oil
Common mistakes
- Friarielli straight from the cooking water, which gives a soggy pizza.
- Sausage pieces too big, which stay raw in the middle after ninety seconds.
- Adding tomato sauce – this is a white pizza.
Tips
- Frozen friarielli are sold in Italian delis and online.
- Use a sausage with a high fat content; that is where the flavour is.
Variations
- With provola affumicata instead of fior di latte.
- With broccolini when friarielli are impossible to find.
Recalculate the recipe
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Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Salumi on pizza – salsiccia, prosciutto, mortadella
- Bianca
- Topping order – what goes on when
