Pizza Spontini fatta in casa - Vi svelo tutti i segreti della ricetta

I will reveal all the secrets of the recipe for making Spontini Pizza at home. also called Pizza al pan INGREDIENTS for a 28 cm diameter pan: Pizza dough with 60% hydration (total 600g of dough to be divided into 2 loaves [400g + 200g]) a) 360g flour for pizza or focaccia (I used Molino Grassi flour for Pizza and Focaccia) b) 224g cold water c) 20g fresh yeast or 6.4g dry (Caputo dry yeast) d) 20g EVO oil (I use the Sassi di Matera oil) (the original recipe calls for Seed Oil) e) 8g salt f) 5g barley filling: a) 300g tomato pulp or puree (I recommend Mutti) b) salt, oregano, pepper to taste c) 400g fiordilatte for pizza (I used Galbani Santa Lucia) METHOD: mix the flour with the dry yeast, if you use fresh yeast instead you have to dissolve it in water. put all the water in a bowl and add a little flour (3-4 tablespoons), start mixing until all the lumps of flour have been removed. add another 3-4 tablespoons of flour and mix again. Continue until all lumps have been removed and a very smooth, liquid batter is formed add oil, salt and malt. Continue to mix vigorously for about 3 minutes add the remaining flour and mix bringing the dough from the outside to the inside. Knead for about 10 minutes until you start to have a smoother mixture. cover with cling film and leave to rest for 20 minutes. stir for a few more minutes (you will see that the dough is much smoother) and at the end make a few folds. do a pirlatura but try to make the dough slightly elongated and cover with the film and then with a cloth. Let it sit for 30 minutes. lightly crush the dough and make a fold (single). Cover with plastic wrap and let it rest for another 30 minutes roll out the dough with a rolling pin and place it in the pan. Add a few pinches of salt to prevent the dough from drying out and let it rest for 30 minutes in the oven with the light on. Put a saucepan of boiling water in the oven, and let it rise for another 60 minutes after rising, add the tomato puree bake at 200 ° C for 10 minutes in the bottom part of the oven, then check that it has not stuck to the pan with the help of the knife and add plenty of oil to the edges of the pan. cook again for another 10-15 minutes. add a second small layer of tomato and then add the sliced ​​fiordilatte so as to cover the entire surface of the pizza and cook until everything is melted. serve hot and racy !!! 00:00 Introduction 00:20 Ingredients 00:42 Dough 05:00 Drafting 07:52 Cooking 10:07 Final result #Pizza #Spontini #Cheese