Name: Le due Sicilie
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M2DT2H30M0.000S
Yield: 6-7 pizzas
Cuisine: italian
Ingredients: 1 teaspoon fresh yeast; 1 1/2 cups all-purpose flour; 5 cups all-purpose flour; 1/3 teaspoon fresh yeast; 2 tablespoons salt; 1 bunch fresh turnip greens; 1 teaspoon salt, plus more for the cooking water; 1 tablespoon extra-virgin olive oil; 1 clove garlic, peeled; Pinch freshly ground black pepper; 5 ounces guanciale, sliced into thin strips; 8 ounces mozzarella di bufala; 5 1/2 ounces grated Pecorino-Romano (about 1 1/4 cups); 1 1/4 cups warm water (plus more as needed)

Directions

For the biga: Add the yeast to 2/3 cup water and stir until dissolved. Add the flour and mix until fully absorbed. Place the mixture in a container and refrigerate for 24 hours.
For the dough: Place the biga in a mixer with the flour, fresh yeast and 1 3/4 cups water. Mix for 15 minutes, then add the salt and about 1/4 cup water. Continue mixing until the dough is smooth and elastic, about 20 minutes. Remove from the mixer and let it rest for 15 minutes at room temperature.
Divide and shape the dough into 6 to 7 balls. Place the dough balls in an airtight container and refrigerate until doubled in size, about 24 hours. Remove from the fridge and bring to room temperature for about 1 hour.
For the turnip greens cream: Trim and clean the turnip greens, keeping only the most tender parts. Boil in salted water for 15 minutes. Drain, reserving some of the cooking water.
In a skillet, heat the olive oil and garlic over medium heat. Add the greens, then season with salt and pepper, and cook for 2 to 3 minutes. Transfer to a blender with about 3/4 cup of the reserved cooking water and blend until smooth and creamy, about 3 minutes.
For the toppings: Cook the guanciale until crispy. (You can roast it in the oven at 400 degrees F for 8 to 10 minutes or cook it in a skillet or on a grill pan over medium-high heat until golden and crisp, 4 to 5 minutes.) Drain on paper towels and set aside.
For the pecorino cream: Place the Pecorino-Romano and warm water in a blender. Blend on high speed until smooth and emulsified, about 2 minutes. If needed, add more warm water one tablespoon at a time to reach a creamy, pourable consistency. Set aside and keep warm.
Preheat the oven to 640 degrees F.
Stretch one dough ball into a twelve-inch round. Spread a thin layer of the turnip greens cream over the base. Top with torn pieces of mozzarella di bufala and bake until the crust is puffed and the cheese is bubbling, about 3 minutes. Remove from the oven and top with the crispy guanciale and spoonfuls of warm pecorino cream. Serve immediately. Repeat to make more pizzas.

Cook’s Note

You can use store-bought pecorino cream or make it at home by blending grated Pecorino-Romano with warm water until smooth and creamy. Add more water as needed to reach the desired consistency. The guanciale can be crisped in the oven, in a skillet, or on a grill pan.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Pizzeria Villa Zuccaro, Taormina, Sicily, Italy

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