4 pizzas
Vegetariana
- 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
- 65 g
- Fior di latte, diced and drained
- 70 g
- Courgette, grilled in slices
- 30 g
- Red pepper, grilled and peeled
- 30 g
- Red onion, thinly sliced raw
- 20 g
- Button mushrooms, dry-fried
- 30 g
- Extra virgin olive oil
- 7.0 g
- Fresh basil after baking
- 2.0 g
Total dough504 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.
- Grill the courgette and pepper ahead of time and dry-fry the mushrooms separately.
- Lay the vegetables sparingly in sections, raw onion last so it keeps its sweetness.
- 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.
A vegetable pizza is a water problem. Every vegetable has to be prepared according to its own water content, which is why this recipe has four different preparations.
outside AVPN – a modern vegetable pizza, not part of the disciplinare.
Topping order
- Tomato sauce
- Fior di latte
- Grilled vegetables
- Onion
- Olive oil
Common mistakes
- All the vegetables raw at once.
- Too much topping overall – stay under 120 g of vegetables.
- Salting the vegetables on the pizza, which draws out water in the oven.
Tips
- Prep the vegetables the day before; they improve from resting in oil.
- A dollop of ricotta in the middle ties the flavours together.
Variations
- Ortolana with grilled vegetables only.
- Without tomato sauce, as a white vegetariana.
- With dollops of goat's cheese.
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 Vegetariana settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Ortolana
- Topping order – what goes on when
- Wet pizza – water pooling in the middle
