This classic Teglia Pomodori e Pancetta (Pan Pizza with Tomatoes and Pancetta) from Inverso Progetto Pizza is a crowd-pleasing favorite. The recipe provides a straightforward method for creating a delicious, high-hydration Roman-style pan pizza at home.
Table of Contents
The dough undergoes an 18-hour cold maturation for improved flavor and digestibility. The toppings are simple and effective: fresh Pachino tomatoes, fiordilatte mozzarella, and thinly sliced cured pancetta, finished with fresh parsley.
🍕 Dough Ingredients (for a 40x30cm pan)
- 1kg Type ’00’ Flour (W260)
- 700g Water
- 4g Fresh Yeast
- 25g Salt
- 25g Extra Virgin Olive Oil
- Semolina for dusting
🍕 Topping Ingredients
- Fiordilatte Mozzarella (julienned)
- Pachino Tomatoes
- Cured Rolled Pancetta
- Extra Virgin Olive Oil and Parsley to taste
🍕 Preparation Method
In a bowl, mix the flour and yeast. Add 60% of the water and mix to form a rough dough. Add the salt with a bit of water, and continue to knead, gradually adding the remaining water. Finally, incorporate the oil. After kneading, let the dough rest, performing 3 sets of reinforcement folds every 10 minutes. Place the dough in a sealed container and let it mature in the refrigerator for 18 hours.
The next day, remove from the fridge, form the loaves, and let them rise until doubled. Once ready, stretch the dough with semolina and place it in the baking pan.
Distribute the julienned fiordilatte and quartered Pachino tomatoes over the surface. Bake at maximum oven temperature, placing the pan on the bottom rack for the first 10 minutes, then moving it to the middle. Once the pizza is cooked, arrange the slices of pancetta on top, drizzle with olive oil, and finish with finely chopped fresh parsley.
More Topics
- Authentic Italian Pizza Recipe: Pizza with Roman Zucchini and Speck
- Authentic Italian Pizza Recipe: Nerano with Zucchini Cream
- Authentic Belarusian Recipe: Pyzy (Meat Dumplings)
- Authentic Belarusian Recipe: Sukhariki (Garlic Croutons)
- Authentic Belarusian Recipe: Rasstegai (Open-Faced Pastry)
- Authentic Belarusian Recipe: Fried Bread Dough (Pyachysta)
- Authentic Belarusian Recipe: Sauerkraut (Kapusta)
