4 pizzas
Zucchine e Ricotta
- 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
- 55 g
- Courgette, shaved into thin ribbons raw
- 70 g
- Ricotta, drained and stirred smooth dolloped on after baking
- 60 g
- Grated pecorino
- 8.0 g
- Extra virgin olive oil
- 8.0 g
- Lemon zest after baking
- 0.5 g
- Black pepper after baking
- 0.3 g
Total dough452 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.
- Shave the courgette on a mandoline and toss the ribbons in oil and salt.
- Lay the ribbons loosely over the cheese and bake; dollop on the stirred ricotta once the pizza is out.
- 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.
Courgette (zucchini) and ricotta is the white pizza of summer. The courgette should be paper-thin and raw when it goes in, the ricotta drained and peppered, and lemon zest ties it all together.
outside AVPN – a modern white vegetable pizza outside the disciplinare.
Topping order
- Fior di latte
- Courgette ribbons
- Pecorino
- Olive oil
- Ricotta after the oven
Common mistakes
- Ricotta in the oven, which turns dry and grainy.
- Courgette cut too thick, which stays raw and watery.
- Salting the courgette too far ahead – the ribbons go limp.
Tips
- Stir the ricotta with olive oil, salt and pepper before dolloping it on.
- Courgette flowers are the traditional variant when you can find them.
Variations
- With courgette flowers and anchovy.
- With mint instead of lemon zest.
- With tomato sauce as a red 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 Zucchine e Ricotta settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Bianca
- Primavera
- Mozzarella for pizza – choosing, drying and portioning
- Stretching – push the gas towards the rim, never out of it
