1Prepare the yeast: combine 150 gr of San Francisco yeast at room temperature, 75 gr of water, and 75 gr of whole flour. This yeast will be ready in 3 hours.
2Prepare the yeast: combine 150 gr of San Francisco yeast at room temperature, 75 gr of water, and 75 gr of whole flour. This yeast will be ready in 3 hours.
3Prepare the yeast: combine 150 gr of San Francisco yeast at room temperature, 75 gr of water, and 75 gr of whole flour. This yeast will be ready in 3 hours.
4For autolysis, combine 1 kg of flour and 650 gr of water, and start a 3-hour autolysis.
5For autolysis, combine 1 kg of flour and 650 gr of water, and start a 3-hour autolysis.
6For autolysis, combine 1 kg of flour and 650 gr of water, and start a 3-hour autolysis.
7After 3 hours, add 300 gr of natural yeast to the autolysis mixture.
8After 3 hours, add 300 gr of natural yeast to the autolysis mixture.
9After 3 hours, add 300 gr of natural yeast to the autolysis mixture.
10Add 15-20 gr of unrefined cane sugar for 1 kg of flour to the dough.
11Add 15-20 gr of unrefined cane sugar for 1 kg of flour to the dough.
12Add 15-20 gr of unrefined cane sugar for 1 kg of flour to the dough.
13Add salt to the bottom of the mixing bowl.
14Add salt to the bottom of the mixing bowl.
15Add salt to the bottom of the mixing bowl.
16Once the dough is ready, add oil in one shot, then carefully fold the dough.
17Once the dough is ready, add oil in one shot, then carefully fold the dough.
18Once the dough is ready, add oil in one shot, then carefully fold the dough.
19When the dough cleans the bowl, start making folds.
20When the dough cleans the bowl, start making folds.
21When the dough cleans the bowl, start making folds.
22Let the dough rest for 5 minutes before giving it the last folding.
23Let the dough rest for 5 minutes before giving it the last folding.
24Let the dough rest for 5 minutes before giving it the last folding.
25Let the dough stand for 3 hours at room temperature, then cut it into preferred portions.
26Let the dough stand for 3 hours at room temperature, then cut it into preferred portions.
27Let the dough stand for 3 hours at room temperature, then cut it into preferred portions.
28After the dough has risen for 3 hours, cut it into 2 pieces of 900 gr.
29After the dough has risen for 3 hours, cut it into 2 pieces of 900 gr.
30After the dough has risen for 3 hours, cut it into 2 pieces of 900 gr.
31Give the dough a loaf shape.
32Give the dough a loaf shape.
33Give the dough a loaf shape.
34Let the dough stand for 24 hours at 4 degrees.
35Let the dough stand for 24 hours at 4 degrees.
36Let the dough stand for 24 hours at 4 degrees.
37Cover the tray with the first pizza base.
38Cover the tray with the first pizza base.
39Cover the tray with the first pizza base.
40Spread one layer on top of the other to create a pizza sandwich.
41Spread one layer on top of the other to create a pizza sandwich.
42Spread one layer on top of the other to create a pizza sandwich.
43Drizzle extra virgin olive oil on top.
44Drizzle extra virgin olive oil on top.
45Drizzle extra virgin olive oil on top.
46Let the pizza tray stand for at least 10 minutes before baking.
47Let the pizza tray stand for at least 10 minutes before baking.
48Let the pizza tray stand for at least 10 minutes before baking.
49Bake the pizza in the oven at 250°C for 15-18 minutes.
50Bake the pizza in the oven at 250°C for 15-18 minutes.
51Bake the pizza in the oven at 250°C for 15-18 minutes.
52For the topping, prepare a habanero jam by cooking habanero with 1 kg of sugar, 1 lt of apple vinegar, salt, and aromas, then blend it all.
53For the topping, prepare a habanero jam by cooking habanero with 1 kg of sugar, 1 lt of apple vinegar, salt, and aromas, then blend it all.
54For the topping, prepare a habanero jam by cooking habanero with 1 kg of sugar, 1 lt of apple vinegar, salt, and aromas, then blend it all.
55Add cheddar fondue to the habanero jam.
56Add cheddar fondue to the habanero jam.
57Add cheddar fondue to the habanero jam.
58Top the baked pizza with mortadella, boiled tongue, cucumber, cheddar fondue, and habanero chili jam.
59Top the baked pizza with mortadella, boiled tongue, cucumber, cheddar fondue, and habanero chili jam.
60Top the baked pizza with mortadella, boiled tongue, cucumber, cheddar fondue, and habanero chili jam.
Ingredients
150 gr San Francisco yeast
150 gr San Francisco yeast
150 gr San Francisco yeast
75 gr whole weak flour
75 gr whole weak flour
75 gr whole weak flour
75 gr water
75 gr water
75 gr water
1 kg flour
1 kg flour
1 kg flour
300 gr natural yeast
300 gr natural yeast
300 gr natural yeast
650 gr water
650 gr water
650 gr water
15 gr unrefined cane sugar
15 gr unrefined cane sugar
15 gr unrefined cane sugar
20 gr unrefined cane sugar
20 gr unrefined cane sugar
20 gr unrefined cane sugar
salt
salt
salt
oil
oil
oil
mortadella
mortadella
mortadella
boiled tongue
boiled tongue
boiled tongue
cucumber
cucumber
cucumber
Cheddar
Cheddar
Cheddar
cheddar fondue
cheddar fondue
cheddar fondue
habanero chili
habanero chili
habanero chili
1 kg sugar
1 kg sugar
1 kg sugar
1 lt apple vinegar
1 lt apple vinegar
1 lt apple vinegar
salt
salt
salt
aromas
aromas
aromas
Equipment
oven
Tips
The dough needs to rest for 5 minutes before the last folding.
Let the dough stand for 3 hours at room temperature before cutting.
The dough stands for 24 hours at 4 degrees.
Do not put the tray in the oven right away, let it stand for at least 10 minutes.
For the habanero jam, cook habanero with sugar, apple vinegar, salt, and aromas, then blend and add cheddar fondue.
Pizza in Teglia: La Baciata di Gabriele Bonci ft. Eugenio Roncoroni | Clip Recipe