4 pizzas
Primavera
- 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
- 75 g
- Asparagus or sugar snap peas, thinly shredded after baking
- 30 g
- Cherry tomatoes, halved after baking
- 40 g
- Rocket after baking
- 15 g
- Grated parmigiano after baking
- 8.0 g
- Extra virgin olive oil
- 7.0 g
- Sea salt on the vegetables
- 0.5 g
Total dough426 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.
- Bake the pizza with only the cheese and oil on it.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- Top the freshly baked pizza with the fresh vegetables, salt lightly and drizzle over some oil.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
Primavera is built on the contrast between a hot base and cold, raw vegetables. Almost everything goes on after the oven, which makes it one of the easiest pizzas to get right.
outside AVPN – a modern vegetable pizza with no connection to the disciplinare.
Topping order
- Fior di latte in the oven
- Vegetables after the oven
- Parmigiano
- Olive oil
Common mistakes
- Vegetables in the oven, where they turn limp and watery.
- Too much rocket, which makes the pizza impossible to fold.
Tips
- Only salt the vegetables once they are on the pizza, or they start to weep.
- Shave the asparagus into ribbons with a vegetable peeler; then it doesn't need blanching.
Variations
- With bufala instead of fior di latte.
- With tomato sauce as the base.
- With lemon zest and ricotta for a tangier version.
Recalculate the recipe
Want a different number of pizzas, a different ball weight or a different time in the fridge? The calculator is prefilled with this recipe’s values.
Open the calculator with the Primavera settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Caprese
- Topping order – what goes on when
- Mozzarella for pizza – choosing, drying and portioning
