What is the secret to a perfect pan pizza , soft and crunchy at the same time? Surely the quality of the ingredients : with Ruggeri flours the exceptional result is guaranteed. In addition, we have created a new product, specifically designed to prepare even better pizzas and focaccias: Migliora® Pizza. Thanks to the natural activity of the enzymes , it makes the dough easier to roll out and gives volume to the baked products, making them crispier and more golden.
Pan Pizza Recipe with Migliora® Pizza
Discover @KettyCucinoOggi 's recipe for this pan pizza that you can't resist ! Ketty used Pizza Flour and Type 1 soft wheat flour - but also our Migliora® Pizza , the new mix with enzymes! To help you even more in the preparation, you will find the detailed explanation of how to knead correctly and fold the dough .
Ingredients for the dough:
- 200 g Ruggeri type 1 flour
- 200 g Ruggeri Pizza Flour
- 2 g Fresh brewer's yeast
- 1 teaspoon Migliora® Pizza Ruggeri
- 300 ml of water
- 2 tablespoons extra virgin olive oil
Ingredients for the filling:
- Tomato puree to taste
- 1 mozzarella
- 7 slices of sweet Calabrese salami
- Porcini mushrooms to taste
- Oregano to taste
Procedure for pan pizza:
To prepare the dough, pour the mixed flours, Migliora® Pizza and finally the yeast dissolved in half the water into the bowl. Turn on the mixer and let it work until the dough becomes smooth. Gradually add the rest of the water (leaving aside a couple of tablespoons to dissolve the salt later) and continue to work at speed 1. When the water has been completely absorbed, increase the speed to 2. When the dough is almost stringy, let it rest for 10 minutes. Add the salt dissolved in 2 tablespoons of water and let the dough string, increasing the speed of the mixer. Finally, add the oil in two steps: let the first tablespoon absorb well, then add the second. Once finished, the dough should be smooth, elastic and homogeneous, with the sides of the mixer completely clean. Turn it out onto a work surface and let it rest for 30 minutes.
Lightly flour the work surface, turn the dough over and make three three-folds. To do this, simply roll out the dough into a rectangle and bring the top of the rectangle towards the middle (i.e., towards the centre). Then, bring the bottom towards the centre, overlapping it on the previous flap. This way you get a narrower and thicker rectangle. Turn the dough 90° and stretch it out slightly to flatten it. Repeat the operation. Then, turn the dough so that the folds are at the bottom and roll it up with the palms of your hands, tucking the flaps towards the bottom. Place the pizza in a bowl and cover with cling film. Leave to rest in the turned-off oven until it doubles in size.
Brush the pan with oil, without leaving out the edges, turn the dough over onto the pan and spread it out gently. Cover again with cling film and place in the turned off oven for another hour or so: bubbles should form on the surface. Turn the oven on to 250°C in static mode; in the meantime, season the pizza with the tomato sauce, add a little salt and the oregano. Bake for 10 minutes on the lowest shelf. Check the cooking: if the base is crispy, raise it to the upper shelf and add the dry mozzarella pieces, the salami slices and the mushrooms. In the last few minutes, turn the oven to grill mode and brown. Remove from the oven and let cool for a few minutes.
