Home/Masterclasses/Squid Ink Pizza Masterclass with Chef Alessandro Miceli

Squid Ink Pizza Masterclass with Chef Alessandro Miceli

08/12/2022

Watch this 4k video and learn how to Make Bella's Iconic Pizza Nera.

About Alessandro

Alessandro is 100% Sicilian. Syracusian to be specific, born to farming parents, he was innately taught how to recognize good ingredients, how to use seasonality to his advantage, and how to rely on preservation in the hard months of winter. Alessandro loves the old traditions, yet he is not afraid to disrupt them. He is capable of serving you Nonna's authentic Sicilian dishes, and blowing your mind with their molecular interpretation. But one thing is certain: when you dine at Alessandro's, you know an Italian Chef is hosting you and you are part of the family.

The Course

In this Masterclass, you will learn his recipe to create the Crunchy PIzza Nera.

The Recipe

Yield: 5 Portions

(Dough)

Ingredients:

Flour | 250 grams
Salt | 5 grams
Olive oil | 8 grams
Yeast | 6 grams
Cold water | 130 grams
Squid Ink | 7 grams

Method

In a big mixing bowl, mix the flour and yeast.
Add the water and mix again.
Add the olive oil, squid ink and salt. Mix and knead until the dough becomes shiny.
Put the dough in a tray and cover for 1 hour.
Take 260 grams of dough and make a ball shape.
Rest it for 2 hours at room temperature.

(Sauce)

Ingredients:

Burrata | 500 grams
Salt | 2 grams
Rucola | 15 grams
Berry Tomato | 30 grams

Method

Chop the burrata until you get a semi-paste consistency and add the salt.

Pizza Making

Place the dough ball on the well-floured countertop and flatten it slightly by pressing down with the palms of your hands. Then, begin pressing it using a rolling pin to form a round shape.
Repeat until you finish with the remaining dough.
Bake the pizza in a preheated oven (350 degrees Celcius) for 20 to 25 Seconds, remove the dough, and spread a ladle of the burrata.
Cut into 8 pieces.