Today’s video is a double How It’s Made, because Riccardo La Rosa shows us both how to make a classic pizza dough with three different flours, a biga and dry yeast, and at the same time a traditional pestle-and-mortar pesto, Genoa style.
Small-leaf basil from Pra, a neighborhood in Genoa, parmigiano, pecorino, pine nuts, a little garlic and oil are his ingredients for the pesto. As with other ingredients used to garnish the pizza, it’s added after cooking. This way we really exalt the quality of the base and the added ingredients, like stracciatella and semi-dry yellow tomatoes, which lose flavor in the oven.
Take notes and try it for yourself at home! Pesto pizza is a real delicacy.
Event languages: IT, EN