Pasquale Moro’s gourmet pizza “al padellino”

serieS facilitates the management of the production line. The perfect heat allows you to comfortably prepare the pan pizza bases in advance and then garnish them just before serving, this will make your service more efficient and faster and your customer completely satisfied.

In this gourmet pizza al padellino – baked in a round shaped pan – recipe with gorgonzola mousse, seared pumpkin and lime zest, Pizza Chef Pasquale Moro goes into details of all phases: pre-baking, topping cooking and regeneration.
Let’s see how:

Pizza al padellino recipe

INGREDIENTS

For the dough

Sourdough starter (1000 g flour, 444 g water, 10 g yeast) 1454 g
1000 g multigrain flour type 1
1056 g water
40 g extra virgin olive oil
20 g sugar
20 g malt
25 g yeast

Needed accessory: ø22 H 4cm pan

Heat: S series with Stonebake chamber, 240°C, 40% top, 30% deck – Baking time 9 minutes

For the topping:

300 g seared pumpkin
100 g gorgonzola cheese
100 g double cream
100 g spreadable cheese
Organic lime zest to taste

METHOD

For the sourdough starter click here

1. Put all the ingredients for the dough into the mixing bowl, except for salt and oil.
2. Keep enough water aside, so that the hydration of the dough, considering both the sourdough starter and the refreshing flour, is 60%. Knead for ca. 9 minutes at first speed, then move on to second speed.
3. When the gluten has partially structured, add half of the oil, followed by the water. When half of the water has been added, add the oil again. Final dough temperature approx. 26°C.
4. Let it rest for 45 minutes and then divide into 280g dough balls.
5. Let rise until it has doubled in size, then spread in a lightly oiled pan and leave it rise again for about 40 minutes.
6. Using your fingertips – just remember to lightly oil them -, press and spread the dough and let it rest for another 30 minutes. Press again and leave to rise for an hour.

How to bake pizza in the pan

For pre-baking with S series, place the pan in the oven at 240°C: 40% top and 30% deck and then immediately adjust the top at 20%.
Bake for ca. 9 minutes. Take it out the oven, let it cool, pack in a modified atmosphere.

How to make the topping:

1. Prepare the mousse by melting the gorgonzola bain-marie until it reaches 90°C. Add the double cream and the spreadable cheese, continuing with bain-marie cooking.
2. When all the cheeses have melted, emulsify with a whisk until the mixture is well blended. Let the mix cool completely and place in a siphon bottle leaving it to rest in the refrigerator for 3 hours.
3. In an aluminium pan, lie and sear the pumpkin, placing it inside S series preheated at 160°C, 50% top and 20% deck for around 20 minutes. Then use a blender for 5 minutes at 20 k rpm.

When serving, regenerate the pizza in its pan for about 4 minutes with S series: 250°C: 70% top and 20% deck.
Take out from the oven, cut and garnish with the warm pumpkin cream, the gorgonzola and the grated lime zest.