4 pizzas
Ortolana
- 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
- 60 g
- Fior di latte, diced and drained
- 70 g
- Courgette, grilled in slices
- 35 g
- Aubergine, salted and grilled
- 35 g
- Red pepper, grilled and peeled
- 30 g
- Extra virgin olive oil
- 7.0 g
- Fresh basil after baking
- 2.0 g
Total dough489 g
Open this recipe in the calculator
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.
- Salt the aubergine for 30 minutes, pat it dry and grill it together with the courgette.
- Let the vegetables cool completely before they go on; warm vegetables steam the dough.
- 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.
Ortolana is the market gardener's pizza, and it turns soggy if the vegetables go on raw. Grill them first, salt them first, and let them cool before they meet the dough.
outside AVPN – a vegetable pizza outside the disciplinare, built on Neapolitan dough and technique.
Topping order
- Tomato sauce
- Fior di latte
- Grilled vegetables
- Olive oil
- Basil after the oven
Common mistakes
- Raw vegetable slices, which neither soften nor release their water in time.
- Slices that are too thick – 3 mm is the maximum.
- Too much oil on the vegetables before they go on.
Tips
- Grill a whole batch of vegetables on Sunday; they keep in the fridge for three days.
- A little grated lemon zest after the oven lifts the whole pizza.
Variations
- With dabs of goat's cheese.
- Without tomato sauce, as a white ortolana.
- With grilled onion and mushrooms for a heartier 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 Ortolana settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Topping order – what goes on when
- Vegetariana
- Wet pizza – water pooling in the middle
