ItalianPiedmontese
Pizza al Padellino
by Gambero Rosso · 452K subscribers on YouTube
Crispy on the outside, soft on the inside. Pizza al Padellino is cooked in a pan and requires a special dough with high hydration and slow leavening. Daniele Cacciuolo guides us step by step, revealing the secrets of this unique pizza.
- Servings
- 4
- Difficulty
- medium
Ingredients
10 items- 1 kgFlour
- 10 gYeast
- 430 gWater
- Pomodoro Cotto a Bassa TemperaturaCooked at low temperature
- Anchovies
- Pecorino Romano
- Polvere di Olive Nere
- Crumble di Pomodorino (Semidry)Semi-dried cherry tomatoes
- Basilico Croccante
- OilFor oiling the base
Method
- Prepare the biga: combine 1 kg flour, 10 g yeast, and 430 g water. Mix until the dough is hard and tears apart. Cover and let ferment at 18°C for 24 hours.
- After 24 hours, add water to the biga to form the final dough (amount not specified in the video, but enough to reach desired hydration).
- Shape the dough into a pan and pre-cook the base (process not fully shown in the video).
- Take the pre-cooked pizza base and cut it into four pieces. Oil each piece generously.
- Place each piece on a pan lined with parchment paper. Bake at 180°C for 3 minutes.
- Top the partially baked pizza with low-temperature cooked tomato, anchovies, pecorino romano, black olive powder, crumble of semi-dried cherry tomatoes, and crispy basil.
- Return to the oven for another 4 minutes.
- Serve and enjoy.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
