Gourmet Pizza al Padellino with Fava Bean Cream and Porchetta

Fava beans, porchetta, and pecorino: a classic trio that celebrates the arrival of the beautiful season. Here’s our recipe for a Pizza al Padellino in which crispy porchetta and flavourful pecorino are wrapped in a fresh, slightly bitter fava bean cream that will satisfy even the most discerning customers.

And what better ally than T series to ensure smooth production even with inexperienced staff and longer shelf-life thanks to the combination of pre-baking and Refining®. Furthermore, with the Dual-Temp® Technology, we have the opportunity to perfectly balance the heat from the top and bottom, and bake using cooking supports without any difficulty.

Pizza al Padellino Recipe

INGREDIENTS

Biga:

1000 g flour
444 g water
10 g yeast

Dough:

1000 g multi-cereal flour
1086 g water
50 g extra-virgin olive oil
44 g salt
5 g malt
200 g Li.Co.Li

Toppings:

200 g peeled fresh fava beans
50 g toasted peeled almonds
100 g pecorino di fossa cheese
250 g cherry tomatoes (yellow and red)
Porchetta to taste

Required support: ø22 cm, H 4 cm padellino (pan or tin)

Heat: T series, 240°C top, 255°C bottom, 6 minutes and 30 seconds (4 minutes of pre-baking and 2 minutes and 30 seconds of Refining®).

PROCEDURE

Biga

1. Pour all the ingredients into the mixer and knead for 3-4 minutes at first speed. Leave the mixture rough but with all the flour hydrated, final temperature 19-20 °C.
2. Transfer to a greased container, cover with a non-hermetic lid, and mature at 16°C for 14-16 hours.

Dough

1. Place all the dough ingredients in the mixer except the salt and oil.
2. Set aside enough water so that the hydration of the dough between the biga, Li.Co.Li, and refreshment flour is 60%. Knead for about 9 minutes at first speed, then switch to second.
3. When the gluten is partially structured, add half of the remaining water, then the salt and final water gradually, and finally, add the oil. The final temperature of the dough should be about 26°C.
4. Place in an oiled container and let it rest for 1 hour, then divide into 280g balls.
5. Let it rise until doubled in volume, then roll out in the slightly oiled pan, brush with oil on the surface, and let it rise for about 1:30 hours.

For the topping:

6. Blanch the fava bean pods, place them in water and ice and peel them.
7. Mash the fava beans with 50g of pecorino di fossa and toasted almonds, adding oil if necessary.
8. For the porchetta, season the pork belly with sage, salt, pepper, rosemary, thyme, garlic powder, and fennel seeds.
9. Cook at 160°C, 25% top and 75% deck until the internal temperature reaches 65°C.
10. Cut the cherry tomatoes in half, place them with the cut side up and bake them on T series at 230°C top 240°C deck for 6:30 minutes.
11. Grate the pecorino di fossa into shavings.

 

How to bake the Pizza in the pan

1. For the prebaking with T series, put in the oven at 240°C top and 255°C deck for 4 minutes and 10 seconds.
2. Remove from the oven, let it cool, package it and store it in a controlled atmosphere container.
3. Finish the padellino without the pan using the Refining® on T series: 240°C top and 255°C deck for 2 minutes and 30 seconds.
4. Remove from the oven, cut it, and garnish it with the fava bean cream, porchetta, tomatoes, and pecorino shavings.