I just want to see if I can reverse-engineer Norma’s snow pizza.
Historically, the snow pizza descends from the Italian sfincione congelati, which is thought to have first been made at a ski resort in Trentino after an avalanche cut off the local supply route. This pizza is made with the method of reverse-dough (impasto inverso), i.e. where a standard pizza is made with a dough that is formed and then baked, here the dough is baked prior to being formed. The formula is as follows:
Flour: 0% (tipo 00)
Yeast: Frozen or semi-frozen wild yeast, according to atmospheric concentration.
Oil: Probably (trace amounts of engine oil from auto emissions).
Bake outdoors at around 0 to -5.
Form into round. Do not apply too much pressure as this will result in a dense and heavy, snowball-like crumb. Top and serve, preferably at a temperature of no higher than 0-2 in order to avoid sogging. Do not attempt to re-freeze leftover slices or they will turn hard.
Am I on-base here?