Buon Pizza Day, amici!! The “Milan Roast Cortina Pizza" celebrates the 2026 Winter Olympics, where each ingredient shares a remarkable tale, embodying snow, majestic mountains, resilience, and unity. As we joyfully commemorate World Pizza Day on February 9, let’s embrace this delicious moment - buon appetito!
Total: 1 hr 25 mins | Prep: 60 mins | Bake: 25 mins | Servings: 6 to 8 Slices
Pizza Dough Ingredients:
- 1 cup warm water (105ºF)
- 1 tbsp granulated sugar
- 1 tbsp active dry yeast
- 1 tbsp extra olive oil
- 2 cups of all-purpose flour
- 1 tsp fine sea salt
- 1 tbsp brewed Milan Roast coffee
Instructions:
Preheat oven to 500ºF (260ºC). Put a pizza stone or baking pan in the oven while it preheats and let it warm to 500ºF for at least 10 mins. Combine warm water, yeast, sugar and brewed Milan Roast coffee in a large mixing bowl and stir to combine. Let mixture sit for 5 mins or until it becomes frothy and bubbles form. Gently stir in olive oil. Add 2 cups of flour and salt and mix with spatula with a ball begins to form (dough will still be slightly sticky). Add more flour as needed to form a dough ball. Transfer to a floured surface and knead into a smooth dough, adding up to ½ cup extra flour if needed. If desired, cover the bowl with a damp tea towel and let it rise for 10 minutes or up to 1 hour.
Assembling:
Roll the dough into your desired shape and put it on a piece of parchment paper. Add mozzarella cheese, brie or topping of choice. Transfer the pizza to the preheated pizza stone in the oven. Bake on the preheated pizza stone for 11-14 minutes, or until the bottom of the crust is golden brown. Remove the pizza from the oven and immediately topped it off with fresh sliced prosciutto and basil. Then put it on a wire rack to cool for at 5-10 minutes before cutting and serving.