Il Circolo del Forno
The Kiss on the Gulf is a white pizza with high hydration (80%) that combines the richness of fiordilatte and smoked provola with the distinct bitterness of friarielli that have been sautéed. The anchovies from Cetara—strictly added raw after baking—bring a briny flavor without drying out. The baking takes place in two distinct phases in the home oven: first in the lower part to dry the base, then in the upper part to melt and brown the cheeses.
In short
- Total time: 6 hours (15 min for dough · 5 h rising · 8–10 min cooking)
- Difficulty: Medium
- Hydration: 80%
- Rising: 5 hours at room temperature, fresh yeast
- Result: crisp base, golden crust, melted cheeses; finished raw with anchovies from Cetara and aromatic bread
- Equipment: baking tray or pizza stone, oven at 480 °F (250 °C)
Ingredients
Dough (for 2 pizzas)
| Ingredient | Quantity | Notes |
|---|---|---|
| Type 0 Flour | 10½ oz (300 g) | |
| Manitoba Flour | 7 oz (200 g) | |
| Water | 1⅔ cups (400 g / 400 ml) | |
| Fresh Yeast | 0.1 oz (3 g) | |
| Fine Salt | 1¾ tsp (10 g) | add last |
Topping
During cooking
- 7 oz (200 g) fiordilatte, well-drained
- 4¼ oz (120 g) smoked provola, sliced
- 6¼ oz (180 g) friarielli already sautéed and dried
Raw (after cooking)
- 6 fillets of Delfino Cetara anchovies
- 1½ oz (40 g) garlic-flavored toasted bread, EVO oil and oregano
Instructions
- 1Dough
Dissolve the yeast in the water. Combine the two mixed flours, pour in the water little by little, and work until a homogeneous dough is obtained. Add the salt last and continue kneading until the mixture is smooth and elastic.
- 2Proofing
Shape into a ball, cover it, and let it rest in an airtight container for about 5 hours in the turned-off home oven, until it is well relaxed and slightly puffed up.
- 3Preparation of toppings
Drain the fiordilatte well and cut the provola into strips. The friarielli must already be cooked and dry. Keep the anchovies and aromatic bread aside: they will be added only at the end of cooking, never in the oven.
- 4Rolling and filling
Gently stretch the dough on a lightly greased baking sheet or parchment paper, leaving the edge a little thicker. First distribute fiordilatte and provola, then the friarielli evenly without overdoing it, to avoid weighing down the base.
- 5First cooking phase (bottom)
Preheat the oven to maximum, ideally 480°F (250°C), with the baking tray or stone already hot. Bake the pizza for 6–7 minutes in the lower part of the oven to cook the bottom and dry out the moisture from the cheeses and friarielli.
- 6Second cooking phase (top) and finishing
Move the pizza to the middle-high part of the oven (or use the grill function) for another 3–5 minutes, until the cheese is melted and the edge is golden. Remove from the oven and immediately add the anchovy fillets and the aromatic toasted bread. Serve immediately with a drizzle of EVO oil only if necessary.
Technical notes
- Two-phase cooking: the first phase in the lower part dries the cheeses and structures the base; the second in the upper part (or with the grill) melts and colors the surface. It is the most effective solution in a home oven, where the heat is never as intense as in a pizzeria.
- Anchovies and bread always raw: the anchovies from Cetara should never go in the oven — direct heat dries them out and disperses their ocean flavor. The toasted bread added at the end of cooking maintains its crispness without becoming soggy from the steam of the cheeses.
- Well-dried friarielli: the moisture content of the sautéed friarielli can compromise the base. Squeeze them well and, if necessary, quickly sauté them over high heat to remove any residual water before using.
Recipe by Il Circolo del Forno — April 2026