Pizza al padellino, do you know it? It is a type of pizza that originated in the early 1900s in the cities of northern Italy and then spread throughout the boot. Its characteristic is the rising inside small iron or aluminium pans, followed by baking in a wood-fired oven.
The resulting pizza is soft and with tiny alveolation, typical of focaccia. A real tasty cloud to be enjoyed with the most unusual combinations.Usually pan pizza is served in wedges and topped with sophisticated ingredients, placed on each slice after baking in the oven.
If you would also like to try your hand at the home preparation of an excellent pan pizza, we have the right recipe for you! Our friend Sandra has prepared a wonderful pan pizza.
What are you waiting for to try it?
Ingredients:
- 250 g flour 260W
- 250 g remilled semolina
- 320 ml water
- 10 g fresh brewer's yeast
- 1 teaspoon sugar
- 12 g salt
- extra virgin olive oil to taste
For the topping
4 dried figs from Cosenza
100 g prosciutto
Sweet chilli cream to taste
Method:
1. Dissolve the yeast and sugar in 100 ml lukewarm water, pour into a bowl together with the same amount of flour (taken from the total) and mix everything with a fork until you get a smooth batter
2. Cover with cling film and leave to rise for about an hour
3. After one hour, the dough should double in volume. Now add the remaining flour, water and salt. Mix well with your hands until everything is incorporated.
4. Transfer the dough onto the work surface and knead vigorously for at least 5 minutes. Make a dough ball and cover it with the bowl, leaving it on the work surface.
5. After 20 minutes, make two reinforcement folds and place in a bowl greased with oil to rise. Cover with a tea towel and leave to rise for at least 4 hours.
6. Shape into balls of about 150 g. Dust the frying pan with a little semolina, place the dough in it and grease it with a little oil to make it easier to roll out. Spread with your hands and then with your fingertips, making dimples.
7. Top with rehydrated Cosenza dried figs, prosciutto and sweet chilli cream
8. Drizzle with oil and fresh rosemary and bake at 200° for about 10 minutes. Cover with foil for the first few minutes to prevent the seasoning from drying out, and continue cooking in the traditional way.