Pizza Desy Luna Recipe: Mozzarella, Crema di Noci, Bresaola, and Stracciatella
Desy Luna
Equipment
- Equipment Needed
- Pizza stone or baking steel
- Rolling Pin
- Mixing bowl
- Baking sheet or pizza peel
- Small saucepan
- Knife or pizza cutter
Ingredients
- Ingredients
- For the Dough:
- 250 g 2 cups all-purpose or bread flour
- 1 tsp salt
- 1/2 tsp sugar
- 1 tsp instant yeast
- 160 ml 2/3 cup warm water
- 1 tbsp olive oil
- For the Toppings:
- 100 g 1 cup mozzarella, shredded
- 4 tbsp crema di noci walnut cream
- 80 g 3 oz bresaola (thinly sliced cured beef)
- 100 g 1/2 cup stracciatella cheese
- Fresh arugula optional, for garnish
- Drizzle of olive oil
- Pinch of black pepper
Instructions
- Step-by-Step Instructions
- Prepare the Dough
- In a mixing bowl, combine the flour, salt, sugar, and yeast. Mix well.
- Gradually add the warm water and olive oil, mixing until a dough forms.
- Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour or until it doubles in size.
- Preheat and Prepare Your Baking Setup
- Preheat your oven to 250°C (480°F) or as high as your oven allows. Place your pizza stone or baking steel inside to preheat.
- If using a baking sheet, lightly oil it and set it aside.
- Roll Out the Dough
- Once the dough has risen, punch it down and shape it into a ball. Let it rest for 5 minutes.
- Roll the dough out into a thin, 12-inch circle on a lightly floured surface. Transfer to a pizza peel or the oiled baking sheet.
- Prepare the Crema di Noci Base
- Warm the crema di noci in a small saucepan over low heat to make it easier to spread.
- Spread the crema di noci evenly over the pizza base, leaving about a 1-inch border.
- Assemble the Pizza
- Sprinkle the shredded mozzarella evenly over the crema di noci.
- Place the pizza onto the preheated stone/steel or baking sheet and bake for 10–12 minutes, or until the crust is golden and the cheese is bubbling.
- Add the Final Touches
- Remove the pizza from the oven and let it stand for 2–3 minutes.
- Arrange the bresaola slices on top. Add dollops of stracciatella cheese and garnish with fresh arugula if desired.
- Finish with a drizzle of olive oil and a pinch of black pepper.
- Variations and Tips
- Vegetarian Option: Replace bresaola with grilled vegetables like zucchini or eggplant.
- Nut-Free Version: Substitute crema di noci with a creamy ricotta or mascarpone base.
- Gluten-Free Option: Use a pre-made gluten-free pizza dough or make your own.
- Extra Flavor: Add a sprinkle of grated Parmesan or lemon zest over the pizza for added brightness.
From my own personal experience, creating a unique and indulgent Italian pizza like the Desy Luna is all about layering premium-quality ingredients to achieve a balance of flavors and textures. Let me show you how I make this gourmet pizza step by step so you can enjoy this culinary masterpiece at home.
Notes to Keep in Mind When Making Pizza Desy Luna
- Dough Texture: The dough should be smooth, elastic, and slightly tacky but not sticky. If it feels too wet, add a little more flour, and if it’s too dry, add a teaspoon of water at a time.
- Flour Type: For an authentic Italian crust, use 00 flour if available. It creates a light and crisp base perfect for pizza. All-purpose flour works well as a substitute.
- Crema di Noci Application: Spread the crema di noci gently and evenly with the back of a spoon to avoid tearing the dough. Warm it slightly to make spreading easier.
- Cheese Distribution: Shred mozzarella evenly across the base but don’t overload; too much cheese can make the pizza soggy.
- Oven Temperature: A hot oven is key to a crispy crust. Preheat the oven thoroughly with your pizza stone or steel inside for at least 30 minutes before baking.
- Timing is Critical: Keep an eye on the pizza while it bakes. Even a minute too long can overcook the crust or burn the toppings.
- Layering the Bresaola: Add the bresaola slices after baking to preserve their delicate, cured flavor and soft texture.
- Stracciatella Handling: Stracciatella is soft and creamy. Use a spoon to add dollops after the pizza comes out of the oven for maximum freshness and a beautiful presentation.
- Optional Garnishes: Arugula adds a fresh and peppery contrast to the creamy and nutty flavors, but it’s entirely optional. Add it just before serving to keep it vibrant.
- Let it Rest: Allow the pizza to stand for a few minutes before slicing. This helps the cheese set slightly and makes slicing easier.
- Equipment Care: If using a pizza stone, dust it with cornmeal or semolina to prevent sticking. Never wash the stone with soap; clean it with water and a stiff brush after cooling.
- Experimentation: Don’t be afraid to adjust the quantities of toppings to your taste. This pizza is forgiving and customizable!
By keeping these tips in mind, you’ll create a balanced, visually stunning pizza with perfect textures and flavors.
Details at a Glance
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Time to Stand: 5 minutes
- Total Time: 40 minutes
- Ease of Cooking: Moderate
- Servings: 2 (1 pizza, serves 2)
- Calories: ~750 per serving
- Cost of Ingredients: Moderate to high (depending on ingredient quality)
- Cuisine: Italian
- Course: Main Dish
Equipment Needed
- Pizza stone or baking steel
- Rolling pin
- Mixing bowl
- Baking sheet or pizza peel
- Small saucepan
- Knife or pizza cutter
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Pizza Desy Luna now.
Ingredients
For the Dough:
- 250g (2 cups) all-purpose or bread flour
- 1 tsp salt
- 1/2 tsp sugar
- 1 tsp instant yeast
- 160ml (2/3 cup) warm water
- 1 tbsp olive oil
For the Toppings:
- 100g (1 cup) mozzarella, shredded
- 4 tbsp crema di noci (walnut cream)
- 80g (3 oz) bresaola (thinly sliced cured beef)
- 100g (1/2 cup) stracciatella cheese
- Fresh arugula (optional, for garnish)
- Drizzle of olive oil
- Pinch of black pepper
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Pizza Desy Luna now.
Step-by-Step Instructions
1. Prepare the Dough
- In a mixing bowl, combine the flour, salt, sugar, and yeast. Mix well.
- Gradually add the warm water and olive oil, mixing until a dough forms.
- Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour or until it doubles in size.
2. Preheat and Prepare Your Baking Setup
- Preheat your oven to 250°C (480°F) or as high as your oven allows. Place your pizza stone or baking steel inside to preheat.
- If using a baking sheet, lightly oil it and set it aside.
3. Roll Out the Dough
- Once the dough has risen, punch it down and shape it into a ball. Let it rest for 5 minutes.
- Roll the dough out into a thin, 12-inch circle on a lightly floured surface. Transfer to a pizza peel or the oiled baking sheet.
4. Prepare the Crema di Noci Base
- Warm the crema di noci in a small saucepan over low heat to make it easier to spread.
- Spread the crema di noci evenly over the pizza base, leaving about a 1-inch border.
5. Assemble the Pizza
- Sprinkle the shredded mozzarella evenly over the crema di noci.
- Place the pizza onto the preheated stone/steel or baking sheet and bake for 10–12 minutes, or until the crust is golden and the cheese is bubbling.
6. Add the Final Touches
- Remove the pizza from the oven and let it stand for 2–3 minutes.
- Arrange the bresaola slices on top. Add dollops of stracciatella cheese and garnish with fresh arugula if desired.
- Finish with a drizzle of olive oil and a pinch of black pepper.
Variations and Tips
- Vegetarian Option: Replace bresaola with grilled vegetables like zucchini or eggplant.
- Nut-Free Version: Substitute crema di noci with a creamy ricotta or mascarpone base.
- Gluten-Free Option: Use a pre-made gluten-free pizza dough or make your own.
- Extra Flavor: Add a sprinkle of grated Parmesan or lemon zest over the pizza for added brightness.
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Pizza Desy Luna now.
Nutritional Information Per Serving
- Calories: ~750
- Protein: 35g
- Fat: 45g
- Carbohydrates: 55g
- Fiber: 2g
Notes on What to Expect
This pizza combines the nutty richness of crema di noci with the savory depth of bresaola and the creamy indulgence of stracciatella. The arugula adds a peppery freshness that balances the flavors beautifully. Expect a crispy crust with soft, luxurious toppings.
Closing Thoughts
I hope this guide has made creating Pizza Desy Luna seem a little less daunting! Have you tried this recipe or something similar before? Please, be honest, and let me know in the comments below. I love hearing feedback from a real person like you, so please leave your honest comment. 😊
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
