Neapolitan-style Pizza, Ramps, Tomato, and Buffalo Ricotta
Yield: 4 Servings
3 cups Caputo pizza flour
1 teaspoon salt
1 package active dry yeast
1 cup warm water 105ºF to 115ºF
1 tablespoon extra virgin olive oil
100 milliliters basic tomato sauce
4 wild ramps bulbs and leaves separated
75 grams fresh buffalo milk ricotta
For the Pizza Dough:
Combine the flour and salt and in the bowl of a standing mixer with the dough hook attachment. Stir the yeast into the warm water; once the yeast has dissolved, add to the flour with the olive oil and mix until the dough comes off the sides of the bowl. Put the dough in a warm place, covered, until it doubles in size. Remove the dough from the bowl and divide into 6 equal balls, about 9 ounces each. Let them stand for 1 hour.
To Assemble and Serve:
Preheat the oven to 550ºF. Lightly dust a pizza peel with flour. Pull the dough into a ¼-inch thick circle on the peel. Top the pizza with the tomato sauce and spread it around evenly. Put the ramp leaves on the pizza. Toss the ramp bulbs with some salt and a little olive oil. Spoon the ricotta onto the pizza and sprinkle the top with ramp bulbs. Bake in the oven on a pizza stone. If you have no stone, an upside down sheet tray will work. Bake until golden brown with a slight char, about 5 minutes.