Leafing through Gabriele Bonci's Il Gioco della pizza, I wanted to try his "impasto misto pizza." It's a mixed grain pizza fermented with natural levain which uses farro, whole grain and white. I didn't have any in my flour bins, so I used a hodgepodge of flours; barley, amaranth and rye. Call it old and new world meet rustic taglio. Next was making a topping with the simple use of three ingredients, something following the fall season with the guideline to not over do the toppings.
In hindsight...I was heading for trouble by leaving the dough with this weaker combination of flours more then the stated 18-24 hour period. The dough didn't have the nice crumb, namely it wasn't airy or light. It was dense, but deep flavors of rye and amaranth pervaded. And I did like the ricotta, Brussel sprout, onion and speck topping. I'll try this again, but maybe grind my own farro. Should I?
I'm at it again, exploring the different styles of taglio pizza, from Roman to Sicilian. This latest was made with durum, otherwise known as semola rimacinata, which I substituted for the white wheat in my first test of Bonci.
For some reason, my durum isn't as easy to make into a natural leavened dough. So in this batch, I used commercial yeast. The dough is really wobbly, and harder to handle than the white wheat dough. But as I had left it two days in the fridge, I wanted to make it, especially as it looked like it was trying to escape the confines of the bowl in which I'd left it for its rise and cooling.
While waiting for the newly released Bonci book, I am following what I've already learned and tried. This is what I got, which was not bad for a first go with a wetter dough and different flour.
I decided after a few tries to make my own version of this pizza, adapted with solely "lievito naturale," otherwise known as sourdough. Bonci's simple rules appeal to me; three toppings, no more, let flavors speak to the palate, and use colors to appeal to one's taste, as certain foods look good together.