STRACCIATELLA DI BUFALA RECIPES

Steps:

• Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
• Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
• Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2–3 hours before shaping.
• During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500°–550°, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°–550°. (You do not need to preheat the baking sheet.)
• Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10"–12" disk.
• If using a pizza stone: When ready to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and spread about 3 Tbsp. crushed tomatoes over dough. Tear or crumble some mozzarella over top. Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5–7 minutes. Using peel, transfer to a work surface. Spoon a few dollops of stracciatella over pizza. Garnish with crushed red pepper flakes, oregano, and olive oil. Season to taste with salt. Slice pizza. Repeat, allowing pizza stone to reheat under broiler for 5 minutes between pizzas.
• If using a baking sheet: Arrange dough disk on baking sheet; top with tomatoes and mozzarella. Bake pizza until bottom of crust is crisp and top is blistered, about 10 minutes. Transfer to a work surface. Garnish pizza and slice. Repeat with remaining pizzas.

Steps:

• It may look like a dessert pizza, but don’t let that fool you! Packed with earthy flavors, this love-at-first-sight pie from @doughandbehold is too good not to share. Blend roast beets with chili and black garlic to create a smoky-sweet puree that’s topped over a cheesy garlic base. Finished with creamy stracciatella di bufala and chopped pistachio. EquipmentBaking trayFood processor/blender  IngredientsMakes 1x 12”/16” pizza 250/330g classic pizza dough 1-2 tbsp garlic oil30g grana padano60g low moisture mozzarella 40g pistachio nuts, coarsely chopped30g stracciatella di bufala For the Puree2-3 small beets, leaves cut offSmall red onion, finely chopped1-2 cloves black garlicPinch smoked sea salt½ tsp chili flakes2 tsp chili oil MethodPrepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know. Preheat your convection oven to  400°F (200°C). Wrap the beets loosely in aluminum foil and place on a baking tray in the center of your oven. Cook for 50-60 minutes. Check every 20 minutes or so to check they’re not drying out, adding a tsp of water where necessary. Once cooked, let sit wrapped for 10 minutes, and leave to cool.    In a food processor/blender, add the cooked beets, black garlic, chili oil, smoked salt, chili flakes, and red onion. Pulse to form the puree and set aside.  Fire up your Ooni Pizza Oven. Aim for 952°F (500°C) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer. Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out and lay it out on your pizza peel. With a pastry brush or spatula, spread an even layer of garlic oil across the base. Top with grated Grana Padano and low moisture mozzarella. Dollop over a few small spoonfuls of the beetroot puree. Slide the pizza off the peel and into your pizza oven. Cook for 50 seconds or so, until the pizza is about 70% done. Top the pizza with half the chopped pistachios and return to the oven for a final 20 seconds. Remove the cooked pizza and top with stracciatella di bufala. Finish with another light dusting of pistachio, and final drizzle of chili oil. Serve right away!