Hi, I’m Stefano Callegari and we are
here at "Sbanco", in Rome. Today we are making pan-pizza, as you do at home in a electric ventilated oven. The ingredients for our dough are :1 liter of tap water. approximately 1 kg and 350 grams of flour, 70% 00 flour
and the other 30% wheatmeal flour 25 grams of salt, 30 grams of extravirgin olive oil 20 grams of mother yeast and 5 grams of dried brewer's yeast Let’s star the preparation we take a container and we pour the water, I asked for tap water as at home flour has a room temperature and tap water,
apart from winter months, it isn’t too cold. so the final result will be an optimal temperature
for our dough, more or less 23-24-25 C° and usually we get it right. So, I start adding my mother yeast, this is a 15 years old mother yeast, from 11 generations of bakers it’s been 200 years that we keep the same method I don’t use only mother yeast but also brewer’s yeast,
that it’s made from here. If the yeast floats it means there’s a lot of air inside. After this step, we can start pouring our flour after mixing it with 5 grams of dried brewer’s yeast that by experience It would be more or less one full teaspoon it’s around 5 grams. Now I can mix it properly with the flour, be careful to pour the flour from a certain height
as we need for it to oxygenate oxygen it’s good for flour, it reinforce it, also when we'll knead the dough it will keep some air inside and become softer. After pouring 3/4 of the flour, I start stirring it with water using either
a whisk or a fork, as you prefer and we obtain a first creamy mixture that will make the dough less lumpy the heavier we mix, the more it gets hard when we add the water to whole quantity of flour it needs a lot of strength to be mixed, all that strength will remain in the dough I preferer instead more fluffy and soft doughs that’s why I like to add the flour slowly and little by little,
so as not to make the dough "nervous”. Now that I have my initial creamy mixture I can add the flour little by little and i mix it, even few seconds could make the difference. So, when we reach the point where the fork can’t stir anymore we move the dough on the chopping board it can be helpful to use some spatulas I put aside the container as I’ll use it again later when
I'll finish kneading, now at this step that the dough it’s still flabby, before going on I add approximately the 2% of salt of the total amount of flour which being 1kg and 350 gr in this case would be 27 grams of salt I know that a full teaspoon are 8 grams, so I can pour 3 (which it’s 24 grams) plus a pinch; and we keep on kneading. As the last ingredient we add extravirgin olive oil, as we said before 30 grams we pour the first 10 grams, and we let them absorb as you can see my hand it’s pretty dirty with part of the dough, because as they say today it’s a "high hydration dough", 20 years ago we use to call it “highly digestible" in fact when the dough it's this soft it means
it’ll be more digestible It doesn’t have to be too soft, but when
the kneading machine remains a bit dirty or when we can feel with our fingers that it’s till sticky it means that the dough has the right level of humidity
and we have almost reached the right consistency We now leave the dough rest for 10 minutes, as it is. Here we are again with our sticky dough, as I was saying I use a lot spatulas as this kind of dough
it’s quite sticky for the hands at this step let's put the dough to rest even if a little raw as you can see it’s still very fluffy even though I like it like that, with a strong flour I don’t want to extract all the gluten from the flour as it would dry l prefer the softness, later in
the oven gluten will come out Now we are going to use this dough tomorrow,
so we can let it rest in the warmest part of the fridge tomorrow, 3 or 4 hours before
start making pizza we can take it out. After 12 hours, the mixture has well grown, we overturn it on a bed of flour, trying to remove it without breaking it Here it is, we start delicately to roll it out I use just one part of my fingers
and I touch it in few parts as I don’t want to squeeze all
the air inside the dough but I want it to stay scattered here and there. When it has more or less the size of our baking pan that has been greased with olive oil, we lay the dough on the pan, removing the excess flour it is very soft, if I hold it longer it stretches it is very unstable. I removed the flour underneath shaking it I’ll remove the one above by blowing. Then, we make one side thicker than the other. So, we’ll prepare a classic Margherita we have some "pelati"
tomato sauce with some salt We use organic "Pelati” coming from Angri, near Salerno in 3/4 of the baking pan we are making Margherita, the other 1/4 which is a bit thicker, we make some Focaccia (white pizza) very simple, just with a bit of salt As I said before, we've added salt
in the tomato sauce already before we create some small holes with our fingertips
to shape a bit our white pizza The mozzarella will be added later, last minute When you roll out you pizza,
and then let it rest on the baking pan even one or one and a half hours, you obtain almost a white bread texture, as during these two hours the big dough bubbles will pop it will fall down and then later will grow again, resulting in a more homogenous pizza, more like "Focaccia" If instead we cook it in the oven right away we'll obtain the classic roman pan Pizza Now we just have to put it in the oven! We are cooking at 250 C° temperature
in a electric ventilated oven which is a temperature that most ovens can reach If the pizza turn brownish too quickly,
I can even lower the temperature now we are waiting that the pizza
turns golden and toasted I just lowered the temperature as I don't want to toast it outside while the inside can still be humid Ok, the color it's pretty satisfying! I lay the pan down, close the oven even if we are not cooking over a stone, the iron pan becomes incandescent, so it will toast the bottom part, while if we use aluminium it will simmer,
it it wont cook Now, I remove the pizza from the pan and I put it on another pan,
a grill or a drilled pan would be better so that when I heat it up, the hot air will dry it perfectly This pizza it has a very long life if
we don't finish it right away! Even tomorrow morning it's going to be tasty! This is a "fior di latte" (mozzarella type) that comes from the Caserta Area these are handmade pieces of around 660 grams, that we grind and we put it on top of it. At home I have a grilled oven, so sometimes I just put the pizza on the grill itself it can happen that some ingredient
would drip and the oven gets dirty, but the way the air cooks the
pizza on the bottom it's amazing! Also with this perforated pan should be ok! We've added the mozzarella in the end to make it stringy but also soft and humid when we like how the cheese looks, we remove the pizza, usually 2-3 minutes it's enough even less. Here it is our pizza! Some extra basil leaf Let's cut a slice, now it's chilled and even softened a bit we serve it on a plate, it's a very rough type of pizza, handmade, some parts are thicker than others but it's incredibly light and digestible it's not at all "bready", as I was saying before, we kept some white pizza because in my list of pizza recipes, there's also the "Trapizzino" which is a corner of white pizza that you can open and stuff with whatever you want as a "pocket" today, for example, I want to try the "Picchiapò", boiled meat, sauteéd with onions and tomatoes and I start stuffing my little
corner of white pizza until it's full This is our "Trapizzino", that you can now find in the whole country or if you do your own white pizza at home you can make your "Trapizzini", with your own dough Enjoy!
