Pizza with radicchio, spicy ventricina and primosale cheese

To prepare the pizza with radicchio, spicy ventricina and primosale cheese, start with the pizza dough: put the flour in a bowl, crumble the brewer's yeast inside 1 and pour about half of the water 2 while stirring with a wooden spoon. After adding half of the water, add the salt 3.

Continue to pour the remaining water, always a little at a time 4. Finally add the oil 5 and incorporate it with your hands until you get a homogeneous mixture. Transfer the dough to the work surface and continue to work it 6; at this stage it will be sticky, then gradually, kneading, it will become smooth; it will take about 10 minutes.

When the dough is smooth, make folds: lift the edges from the four sides and bring them inwards. Turn the dough over, so as to obtain a round loaf 7, then let it rest on the work surface for about ten minutes, at room temperature, covered with the bowl 8. Once rested, give it reinforcing folds: take the ends, gently pull them and fold them towards the center 9.

Turn again to obtain a round loaf 10. Grease a large bowl with olive oil 11, place the pizza dough here, cover with plastic wrap 12 and let it rise at room temperature: on average the dough should take 6 hours to double in volume.

Meanwhile, take care of the topping: leaf the radicchio 13 and divide the leaves in half 14. Clean and cut the red onion into julienne strips 15.

Heat a drizzle of oil in a pan and pour in the onion 16, sauté over low heat for a few minutes 17, then add the radicchio and sauté for a few minutes, just long enough to flavor. Season with salt 18 and turn off the heat.

Immediately transfer the radicchio to a baking sheet and let it cool 19. Finally, cut the primosale cheese into thin slices 20. After the rising time, the dough will have doubled in volume 21.

Transfer it to the work surface 22 and divide it with a scraper into 4 pieces of 265 g each 23, lightly dusting the work surface with semolina. Now take each portion and give a couple of folds to each, then turn the dough over to form balls 24.

Transfer the loaves to a pizza box dusted with semolina 25, cover with the lid and let rise for another 30 minutes 26. After this time, take the loaves and roll them out on the work surface dusted with semolina 27.

Spread the dough by crushing and lengthening the dough with your fingertips 28; you will have to reach a diameter of 30 cm 29. Season the surface with a drizzle of olive oil 30.

Spread the primosale cheese, grated cheese 31 and the radicchio sautéed in the pan 32, flavor with the marjoram leaves 33.

Transfer the pizza to the peel and bake in a preheated static oven at maximum power, about 250°-300°, for about 10 minutes in the lowest part. Once cooked 34, spread the spicy ventricina salami on the pizza 35. Immediately serve your pizza with radicchio, spicy ventricina and primosale cheese 36!