Tag: Pan

High and soft pan pizza: the original recipe – Italian Cuisine

all the steps to do it really well


The secret of a thick and fluffy pizza? In our opinion there are two: the mix of flours and the leavening several times. Try our recipe

There are those who love thin and crunchy pizza and those who love deep pan pizza.
If you are part of the second category of people you should definitely try this recipe.
To make it, we use a mix of flours that will make the dough well hydrated.

The recipe for pizza in a high and soft pan

Ingrediants

For the pizza base
250 g of Manitoba flour
250 g of flour 00
375 g of water at room temperature
10 g of fine salt
50 g of extra virgin olive oil
3 g of fresh brewer's yeast

For the margherita pizza topping
200 g of tomato puree
300 g of mozzarella
Extra virgin olive oil to taste
Salt to taste

Method

In a large bowl, mix the flours with the yeast and water.
Work well with your hands and when you have obtained a homogeneous mixture, lift a flap of external dough and bring it towards the center and continue to form the gluten mesh.
Add the salt and then the oil and knead the dough again until you get a smooth, soft and uniform ball.
Cover the bowl with cling film and let it rest for 10 minutes at room temperature.
After this time, resume the dough and make folds from the outside to the inside and let it rest for another 10 minutes.
Repeat this operation twice, then cover and let rise for two hours.

Once doubled, resume thedough and give it two reinforcement folds lifting it with both hands and tipping it forward.
Spread it out on a greased baking sheet with the help of your hands and never with a rolling pin.
With slightly wet or greasy fingertips, create small holes and spread the dough. Let it rest for 20 minutes and then continue to widen it a bit without insisting too much otherwise it breaks.
Then season it with the tomato puree, a pinch of salt and a drizzle of oil and bake at the maximum temperature (230 ° -250 °) of the static oven for 20 minutes.
Then add the mozzarella and continue for another 10 minutes.

Seasonings to taste

We have proposed the Pizza Margherita version because it is the one that everyone agrees on, but you can prepare other types of pizza with the same high and soft base.
You can simply add some olives, or of the anchovies for a simple but tasty pizza.
Or you can do it without tomato, but only with mozzarella cheese And mushrooms or baked ham And artichokes.
You can also divide the dough into several parts to prepare single-portion pizzas.
Finally, you can leave the simple base without condiments and you will get a delicious focaccia to use instead of bread or to fill as you like for a quick lunch or a snack.

In the gallery, other tips for preparing pan pizza at home

Our homemade pizzas

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Posted on 07/01/2022

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Autumn pan recipe – Italian Cuisine – Italian Cuisine


Pumpkin and chestnuts with potatoes and leeks, a tasty and substantial vegetable mix. Fortified with eggs or cheese it becomes a dinner

  • 300 g of red potatoes
  • 250 g of diced pumpkin pulp
  • 160 g of boiled chestnuts
  • 1 leek
  • 1 clove of garlic
  • parsley
  • extra virgin olive oil
  • salt
  • pepper

For the recipe from the autumn pan, wash the potatoes and cut them into pieces without peeling them. Clean the leek and cut it into rings.
Crush the clove of garlic and brown it in 4 tablespoons of oil.
United potatoes and leek, salt and pepper. Sauté for 3 minutes, add the pumpkin, cover and cook for 12-13 minutes, stirring occasionally.
United finally chestnuts and parsley chopped with scissors. Cook for another 2-3 minutes and turn off.
Serve with a drizzle of raw oil and freshly cut parsley.

Recipe: Joëlle Néderlants, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

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