Pizza al Padellino

Method

1. Slice the potatoes thinly using a mandoline. Soak them in cold water for at least 10 hours in the refrigerator. Drain, rinse well, and dry.
2. In a bowl, mix 500 g cereal flour with 5 g freeze-dried brewer's yeast. Add 350 g cold water in 2–3 stages. Add 10 g salt and knead until the dough pulls away from the bowl.
3. Transfer the dough to a work surface and knead into a smooth ball. Cover and let rest for 15–20 minutes at room temperature.
4. After 20 minutes, give the dough a couple of folds. Place in a bowl, cover with plastic wrap, and let rise at room temperature for 1.5–2 hours until doubled in size.
5. Divide the risen dough into portions of desired size. (The video uses pre-risen dough.)
6. Grease a small pan (padellino) with olive oil. Place the dough in the pan.
7. Top the dough with the prepared potato slices. Season with salt, a drizzle of olive oil, rosemary, and black pepper.
8. Bake in a static oven at 220°C (430°F) for 20–25 minutes, depending on pan size.
9. Meanwhile, prepare the filling: sauté a garlic clove and chili pepper in olive oil. Add pre-boiled cicoria (chicory) and season with salt.
10. Add slices of porchetta (roast pork).
11. Open the baked pizza base (cut it horizontally if needed) and fill with the cicoria mixture, porchetta, and smoked fior di latte cheese.
12. Return the filled pizza to the oven for another 6 minutes.
13. Serve hot.