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A beautifully plated Pizza Desy Luna on a clean white plate, placed on a pristine white marble table. The pizza features toppings of melted mozzarella, crema di noci, thin slices of bresaola, dollops of stracciatella cheese, and garnished with fresh arugula. The setting is minimalistic, with soft natural lighting emphasizing the textures and colors of the pizza, creating a gourmet aesthetic.

Desy Luna

Print Recipe Pin Recipe
Course Main Course
Cuisine Italian

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.
Keyword Pizza, Pizza Italiana