Pizza Rossini: Quirky Mayo-and-Egg Pizza From Pesaro

Name: Pizza Rossini: Quirky Mayo-and-Egg Pizza From Pesaro
Cook time: 7 minutes, plus 1 ½ hours to rise
Cuisine: Italian
Ingredients: For the pizza 17 ounces (about 3 cups) bread flour; plus more as needed (note: if you prefer a flatter; crisper crust; use cake flour) 2 1/4 teaspoons active dry yeast; or 1/4 ounce; 1 packet 1 cup bottled spring water or filtered tap water; plus more as needed 1/4 cup extra virgin olive oil; plus more for the pan and to drizzle onto the dough 1 1/2 teaspoons salt 2 to 3 tablespoons semolina flour or coarse cornmeal; for the pans; For the topping 2 cups of your favorite tomato sauce; or just crushed tomatoes 2 cups mozzarella; shredded 3 large eggs; hard-boiled; peeled and sliced 1 cup homemade mayonnaise

Piatto Unico

Francine Segan | Fri, 09/29/2023 - 14:43

Difficulty Level

Medium

Cooking Time

7 minutes, plus 1 ½ hours to rise

Cost

Low

Italian pizza has many variations from region to region, but in Marche, Pesaro stands out for its local iteration’s particularly quirky toppings: mayo and boiled eggs, believe it or not. Birthplace of famed opera composer Gioachino Rossini, Pesaro, voted 2024’s Italian Capital of Culture, named their local specialty “Pizza Rossini” in his honor.

Preparation begins just as it does with the traditional Neapolitan pizza margherita, with tomatoes and mozzarella, but here the p