Steamed Italian Pizza Recipe
If you're searching for an interesting pizza variation, then look no further! This "pizza" uses a special dough that is then steamed to achieve a very soft texture. It's great finger food for an aperitivo!
This is also a great recipe to use leftover pasta water! Full of starch and naturally salted, you can use this as the dough water AND as the steaming water.
Be aware that the dough should be made the day before, so plan ahead!
Watch the Pasta Grammar video where we make this recipe here:
Makes 4 small pizzas.
For this recipe, you will need:
- 3 3/4 cup (450g) bread flour
- 6 1/2 tbsp (50g) whole wheat flour
- 1/4 tsp (1g) dry active yeast
- 1 1/2 cup (350ml) leftover pasta water (or just regular water)
- 1 1/2 tbsp (25g) salt (skip this if using pasta water!)
- Extra virgin olive oil
- Prosciutto crudo for topping
- Fresh figs for topping
The dough can either be made using a stand mixer, or simply by hand in a large mixing bowl.
Combine the flours and yeast. Mix thoroughly. Add half of the water and begin mixing with a hook attachment in a mixer, or using a wooden spoon by hand. Gradually add the rest of the water as you continue to mix.
If using normal water instead of pasta water, add 1 1/2 tbsp salt when most of the water has been incorporated.
Knead the dough until it is very smooth and even, then place in a large, oiled bowl. Cover and refrigerate overnight. About 6 hours before you intend to eat, remove the dough from the fridge and let it come up to room temperature for 3 hours.
After this time, transfer the dough onto a flat work surface and separate it into 4 equally-sized balls. Place these on an oiled tray, loosely cover them with plastic wrap, and let rise at room temperature for 2 more hours.
When you're ready to cook, preheat an oven to 350 degrees F (175 C) and fill a large steamer pot with 1-2 inches of water. Bring to a boil.
While the water comes up to temp, brush the steamer basket with olive oil and place one of the risen dough balls inside. Gently press it with your fingers, working from the center outwards, to form a round pizza. Insert the steamer basket into the pot, cover, and steam for 20 minutes.
Remove the steamed dough to a baking sheet and bake for 5 minutes. Remove and top with prosciutto crudo and sliced figs. Buon appetito!
