Silky Artisan Pizza with Cannellini Cream and Crispy Cavolo Nero

Introduction

Benvenuti! Today I want to share a secret from my hill town kitchen. We are making a pizza that feels like silk—a high-hydration dough that rises into a cloud-like crust, light as the morning mist over the Arno. This isn't just a meal; it's a testament to the patience of the 'cucina povera' tradition, where water, flour, and time create magic. We pair this ethereal crust with a velvety white bean cream and the deep, earthy crunch of garden kale.

Ingredients

• 500g Type 00 flour high protein
• 375ml Filtered water at room temperature
• 3g Fresh yeast
• 12g Fine sea salt
• 1.5 cups Cooked cannellini beans pureed until smooth
• 2 cloves Garlic roasted and mashed
• 1 bunch Cavolo nero leaves torn and ribs removed
• 50g Toasted hazelnuts roughly crushed
• 1 Organic lemon for zesting
• Extra virgin olive oil for drizzling

Instructions

1. In a large bowl, mix the flour and 350ml of water. Let it rest for 40 minutes to allow the flour to fully hydrate through autolyse.
2. Dissolve the yeast in the remaining 25ml of water and add it to the dough along with the salt. Knead until the dough is smooth and remarkably elastic.
3. Perform three sets of stretch-and-folds every 30 minutes to build strength while keeping the dough airy and silky.
4. Place the dough in a lightly oiled container and ferment in the refrigerator for 24 to 48 hours for maximum flavor development.
5. Divide the dough into three balls and let them reach room temperature for 3 to 4 hours before baking.
6. Preheat your oven with a pizza stone to its highest setting—at least 250C or 500F.
7. Gently stretch the dough by hand, leaving the edges thick to create a beautiful airy cornicione.
8. Spread a generous layer of the cannellini bean and roasted garlic puree over the base.
9. Bake for 6 to 8 minutes until the crust is golden and charred in spots.
10. While baking, toss the cavolo nero in olive oil and a pinch of salt, then flash-sear in a hot pan until crispy.
11. Top the hot pizza with the crispy kale, crushed hazelnuts, fresh lemon zest, and a final swirl of premium olive oil.

As the scent of charred dough and roasted garlic fills your home, remember that the best food is always shared. Drizzle your finest new-press olive oil over the top and let the flavors transport you to my Tuscan garden. A simple glass of white wine and good company are all you need now. Buon appetito!

Isabella