Calabrese Delight: Ricotta, Ham, Potato, Onion and Spicy Chili Pepper Pizza Recipe — Ooni Canada

Name: Calabrese Delight: Ricotta, Ham, Potato, Onion and Spicy Chili Pepper Pizza Recipe — Ooni Canada
Total time: 120 min
Ingredients: 3 grams fresh yeast (sub 1 gram active dry yeast or 1 ½ grams instant dried yeast); 250 millilitres (1 cup) water; 500 grams (4 cups) “00” flour; 247 millilitres (1 cup) cold water; 85 grams (½ cup) “00” flour; 6 grams diastatic malt; 14 ½ grams (3 teaspoons) fine sea salt; Extra-virgin olive oil, for drizzling; 15 fresh Calabrian chilis (sub dried Calabrian chilis, or red pepper flakes); Fine sea salt, to taste; 20 grams (1 ounce) Sila potatoes (or yellow potatoes), peeled and cut into ½ inch (1 centimetre) thick slices; 20 grams (1 ounce) red onions, peeled and cut into ½ inch (1 centimetre) thick slices; 28 to 56 grams (2 to 4 tablespoons) peanut oil, for frying (sub canola or vegetable oil); Semolina flour, for dusting; 100 grams (6 to 7 tablespoons) fresh ricotta; Smoked ricotta, to taste (optional); 70 grams (2 ½ ounces) black Calabrian ham (sub speck or your favourite ham); Caciocavallo silano (sub provolone), to taste; Spicy oil, to taste (we like Sichuan Chili Crisp)

ca.ooni.com

Indulge in a Calabrian pizza topped with local ham, creamy ricotta, fried onions and potatoes, and finished with spicy peppers and chili oil.

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Ingredients

3 grams fresh yeast (sub 1 gram active dry yeast or 1 ½ grams instant dried yeast)
250 millilitres (1 cup) water
500 grams (4 cups) “00” flour
247 millilitres (1 cup) cold water
85 grams (½ cup) “00” flour
6 grams diastatic malt
14 ½ grams (3 teaspoons) fine sea salt
Extra-virgin olive oil, for drizzling
15 fresh Calabrian chilis (sub dried Calabrian chilis, or red pepper flakes)
Fine sea salt, to taste
20 grams (1 ounce) Sila potatoes (or yellow potatoes), peeled and cut into ½ inch (1 centimetre) thick slices
20 grams (1 ounce) red onions, peeled and cut into ½ inch (1 centimetre) thick slices
28 to 56 grams (2 to 4 tablespoons) peanut oil, for frying (sub canola or vegetable oil)
Semolina flour, for dusting
100 grams (6 to 7 tablespoons) fresh ricotta
Smoked ricotta, to taste (optional)
70 grams (2 ½ ounces) black Calabrian ham (sub speck or your favourite ham)
Caciocavallo silano (sub provolone), to taste
Spicy oil, to taste (we like Sichuan Chili Crisp)