Gorgonzola walnut pizza

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After posting about biga dough, which is a pre-fermentation method, here’s an example with one of my favorite pizzas, this one with gorgonzola and walnuts on a white crème fraîche base. Of course, this is just one of many possible recipes. But this will give you the opportunity to test the biga, which gives excellent results!

For 4 gorgonzola and walnut pizzas :

• 1 pizza dough recipe (for the biga, click here !)
• fine semolina
• 1 jar (250g) heavy cream
• 8 large slices of dry-cured ham (e.g. Serrano)
• 300g gorgonzola cheese
• arugula, walnuts, olive oil

Start by preparing the pizza dough the day before. I give you my method for the biga here. Divide the dough into 4 pieces as explained in my recipe. Spread each dough in a little fine semolina, which will add a wonderful texture to the final pizza. Don’t use a roller to spread the dough, but use your hands to retain the air from the last fermentation.

Put the equivalent of two tablespoons of crème fraiche on the dough, then place 2 slices of dry-cured ham, cut into pieces to cover the surface.

Sprinkle with pieces of Gorgonzola cheese (about 75g per pizza), then season to taste. Drizzle with olive oil.

Introducing the fantastic Ooni oven, which runs on wood and gas. The oven must be at the right temperature (I aim for 430°C). In the end, this is the hardest part: managing the temperature of a small wood-fired oven. There’s always the gas option for its regularity!

When the oven is ready, place the pizza in the oven and watch closely.

Once out of the oven, sprinkle with arugula leaves and walnuts (I don’t put walnuts in the oven, as they burn very quickly!). Enjoy without delay!