napoletana.ch

Bonci d'Oro – Pizza in Teglia with Stracciatella & Mortadella

This Pizza in Teglia combines airy-crispy dough, fermented for 72 hours, with creamy Stracciatella, melting Mortadella, and chopped pistachios. A golden bite full of elegance, melt, and fine depth from the tray.

Step-by-Step Instructions

1. Dough & Fermentation: Briefly mix the flour and about 470 g of water until no dry spots remain, then let the dough rest for 20 minutes. Afterward, dissolve the yeast in the remaining water, incorporate it, and finally knead in the sea salt thoroughly until a smooth, elastic, and well-structured dough forms. Let the dough rest for 10 minutes, then perform 2-3 gentle stretch and fold techniques at 20-minute intervals to build tension for long fermentation.
2. Bulk Fermentation & Pre-shaping (Forming Balls): Place the dough in a lightly oiled dough box or bowl and let it ferment for 24 hours at 4-5 °C. Then divide into 4 pieces of about 255-260 g each, round them neatly, and let them cold ferment in a well-sealed box for another 48 hours. On baking day, acclimatize the balls at room temperature for 3-4 hours before shaping, so they become relaxed, airy, and moldable.
3. Preparation of Sauce & Topping: Since this Pizza in Teglia works without pre-baked sauce, the focus is on the precise preparation of the few ingredients. Drain the Stracciatella well to keep it creamy later and prevent the crumb from becoming soggy; prepare the Mortadella in fine, loosely falling slices. Keep the chopped pistachios dry and measure the cold-pressed extra virgin olive oil only for finishing, to preserve its aroma and freshness.
4. Spreading / Shaping: Generously dust the work surface and the dough piece with Semola Rimacinata and gently press the dough with your fingertips, without destroying the gas bubbles. Then place it in a lightly oiled tray and stretch it gently to the corners with soft finger pressure; if the dough springs back, let it rest for 10 minutes before finishing the spread. For a particularly open, honeycomb crumb, do not use a rolling pin and consciously leave the edge zones airy.
5. Baking (Home Oven with Baking Steel/Stone vs. Pizza Oven): In a home oven, preheat the baking steel or pizza stone for at least 45 minutes at maximum temperature and initially bake the tray on the oven floor or the hottest rack. Bake the Pizza in Teglia without toppings for 12-16 minutes until the bottom is golden brown and crispy, and the surface is dry and lightly browned; if necessary, slide it higher for the last 2-3 minutes. In a professional pizza oven, bake the tray at moderate, even heat, also without the delicate toppings, to keep the structure dry, light, and stable.
6. Finish & Serve: Let the baked tray rest for 1-2 minutes to allow steam to escape, keeping the crust crispy and the toppings in place. Then distribute the Stracciatella in soft dollops, place the Mortadella loosely and without pressure, and sprinkle with chopped pistachios; everything should be done strictly after baking to highlight creaminess, aroma, and texture. Finish with a fine drizzle of cold-pressed extra virgin olive oil, cut into rectangular pieces, and serve immediately.