Here are the secrets of Antonio Pappalardo, amongst the best pizzaiolos in Italy, for a perfect tasting pizza to prepare at home. The toppings are creative and intriguing:amberjack, persimmon, onion and crunchy Cru Caviar.

Ingredients:

• 1 kg type 1 flour
• 650 gr water
• 25 gr salt
• 3 gr brewer’s yeast
• 300 gr amberjack
• 2 persimmons
• 1 kg yellow onions
• 100 gr sugar
• 10 gr salt
• 10 gr soy sauce
• 20 gr ginger
• 250 gr water
• Crunchy Cru Caviar

Dough preparation
In a bowl combine all of the flour, the yeast, and the water (not cold) and begin to mix. Continue to mix adding the water a little at a time and then the salt. Let the dough rest for 30 minutes in plastic wrap on the courtship. Form it into small 250gr rounds and let it rest at 4 degrees for 18-24 hours in an air-tight container. Roll the rounds out on a greased cake tin and let them rise at room temperature for around 3 hours. Flip the dough onto the counter, roll it out and top with the fiordilatte. Bake in a wood-burning oven at 380 degrees for 2⁄3 minutes. Cut the filet of amberjack into thin slices and dress with EVOO, salt and pepper.

Take two very mature persimmons and blend them to create a sauce. Cut the onions with the help of a mandolin and cook them on low heat for about an hour with sugar, salt, soy sauce, ginger and water. Deglaze the pan with half a glass of white wine. Take the pizza out of the oven and cut it into 8 slices. On each slice put a spoonful of caramelized onion, a slice of amberjack, the persimmon sauce and lastly a teaspoon of Cru Crunchy Caviar