A perfectly crafted dough and a 100% Mediterranean topping: pan-fried pizza holds no secrets with Osteria della Pista's recipe!

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MEDITERRANEAN PADELLINO RECIPE

Serves 7

For the starter dough:

500 g strong flour
250 ml water
5 g yeast

For the dough:

200 g whole wheat flour
293 g strong flour
7 g rice flour
16 g dried sourdough starter
600 ml water
20 g powdered malt
30 g salt
30 ml extra virgin olive oil

Ingredients:

For 7 Padellini

420 g tomato sauce
28 Cetara anchovies
For the San Marzano tomato confit:
7 San Marzano tomatoes
Oil, salt, brown sugar and oregano to taste

For the buffalo mozzarella cream:

3 buffalo mozzarella balls
210 g heavy cream
For the fried basil:
28 fried basil leaves
Sunflower oil to taste

FOR THE DOUGH:

Prepare the starter dough. Knead everything by hand until you have a rough mixture with no loose flour. Place the starter dough in a tall container, covered with plastic wrap or an airtight lid, for 16 hours at 16°C.

After this time, knead all the dry ingredients with the starter dough and 60% of the total water. Once the gluten network has formed, start adding the remaining water a little at a time. Towards the end, add the salt and, once absorbed, finish with oil.

When the dough is ready, place it on the work surface and fold it 3 times every 15 minutes.

Place the dough in a container 3 times its volume, lightly oiled.

Leave to rise for 1 hour at 22/24°C, then store in a cell at 4°C for 12 hours.

Form 200-gram loaves and leave to rise for 3 hours directly in the pan.

FOR THE CONFIT SAN MARZANO TOMATOES:

Slice the tomatoes and place them on a baking sheet, then season with oil, salt, brown sugar, and oregano.

Bake in a dry oven at 90°C for 2 hours.

FOR THE BUFFALO MOZZARELLA CREAM

Blend the buffalo mozzarella with some of its water and cream until smooth and creamy.

FOR THE FRIED BASIL

Blanch the basil in boiling water, dry and fry in sunflower oil for 2 minutes. Place on a paper towel to dry until crystallized.

COOKING AND FINISHING

Cooking the pan

Cook for 15 minutes at 117 degrees Celsius with steam, then 5 minutes at 230 degrees Celsius in a static oven.

Plating

Take a cooked pan and cut it into 4 slices; add the cooked tomato sauce and place a slice of San Marzano tomato confit on top. Add a Cetara anchovy, pipe on the buffalo mozzarella cream and finish with a fried basil leaf. Repeat the process on all 4 slices.