From the legendary Ciro Oliva of Pizzeria Concettina ai Tre Santi in Capri, the Pacchianella is a rustic and intensely flavorful pizza cooked ‘nel ruoto’ (in a round pan). This technique creates a crust that is more rustic and crispy.
Table of Contents
The recipe involves a double-baking process, first cooking the base plain and then adding the vibrant toppings of San Marzano tomatoes, Piennolo tomatoes, Gaeta olives, and Cetara anchovies for a final bake.
🍕 Dough Ingredients (for 2 pizzas)
- 340g ’00’ Flour
- 200ml Water
- 10g Salt
- 2g Yeast
- Extra Virgin Olive Oil
🍕 Topping Ingredients
- 100g San Marzano Tomatoes
- 100g Piennolo Tomatoes
- 40g Gaeta Olives
- 40g Capers
- Oregano and Basil to taste
- 8 Cetara Anchovies
- Garlic and EVOO to taste
🍕 Preparation Method
In a bowl, dissolve the yeast in the water. Add half the flour and mix until a dense batter forms. Incorporate the remaining flour bit by bit, and once the dough is formed, add the salt, followed by the olive oil. Knead until smooth and elastic.
Divide the dough into two 270g balls, cover, and let rise in a warm place until doubled. Once risen, stretch the dough into a ‘ruotino’ (round pan). Perform a blind bake first: cook the plain base at 250°C for 6-8 minutes on a hot pizza stone.
Remove from the oven, flip the base over, and top the other side with a layer of San Marzano tomato sauce. Add the raw Piennolo tomatoes, Gaeta olives, capers, garlic, a drizzle of oil, and fresh basil. Return to the oven to finish cooking until the crust is very crispy.
After baking, complete the pizza with high-quality Cetara anchovies and a sprinkle of oregano.
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