4 pizzas
Frutti di Mare
- 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
- Peeled San Marzano tomatoes, crushed by hand
- 70 g
- Mixed seafood: prawns, mussels, squid cleaned and patted dry
- 90 g
- Garlic, finely chopped
- 3.0 g
- Fresh parsley after baking
- 2.0 g
- Extra virgin olive oil
- 8.0 g
- Lemon to squeeze over after baking
- 3.0 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.
- Pat the seafood thoroughly dry and toss it with garlic and olive oil.
- Spread it over the sauce and bake; add the prawns for the last twenty seconds if the oven is very hot.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- Squeeze lemon and scatter parsley over the finished pizza.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
Seafood cooks in seconds and mozzarella dulls its flavour, which is why this pizza is baked without cheese. Anything that needs longer is prepared in a pan first; the rest goes on late.
outside AVPN – a seafood pizza not covered by the disciplinare; cheese is left out on purpose.
Topping order
- Tomato sauce
- Garlic
- Seafood
- Olive oil
- Parsley and lemon after the oven
Common mistakes
- Frozen seafood that hasn't been thawed and dried, which floods the pizza.
- Mozzarella on seafood, which flattens the flavour.
- Overcooked squid rings that turn rubbery.
Tips
- Open fresh mussels in a pan first, then pick them out of the shells.
- Squid should either bake for 40 seconds or braise for an hour – never anything in between.
Variations
- With mussels only, as a pizza cozze.
- With cherry tomatoes instead of sauce.
- With chilli and white wine in the seafood mix.
Recalculate the recipe
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Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Tomatoes for pizza – San Marzano and the alternatives
- Topping order – what goes on when
- Baking temperature and time – from 250 to 485 degrees
