Making pizza at home just like in a pizzeria? You can try it with the "eataliana pizza" recipe, a pizza that is neither Roman nor Neapolitan, well cooked and crispy, not liquidy in the middle and perfectly digestible. Why not try making it using Francesco Pompilio’s recipe, a pizzaiolo from Corporate of Eataly, Margherita or regional, Milanese style.
At Eataly Smeraldo in Milan, you can taste not only the classics but also a Pizza del Territorio, made with Slow Food Presidio ingredients and typical local products that represent the incredible biodiversity of the Lombardy region. It’s a pizza originating from the supply chain, a distinctive element of Eataly's approach to its network of producers and illustration of its deep knowledge of the territory and the production processes of all the ingredients, from the basic ingredients to the toppings. In Milan, this means fiordilatte "Miracolo a Milano", Pannerone di Lodi "Carena" (Slow Food Presidium), pancetta battened "Bertoletti", olio extra-virgin olive oil del Garda DOP "Avanzi".
Here’s the recipe to make your very own Pizza Milano.
Ingredients for 4-6 people - 2 classic baking trays
For the biga:
[Biga is a type of pre-fermentation used in Italian baking]
11 oz flour
½ cup water (at 40°F)
a pinch of beer yeast
For the dough:
1 lb 7 oz flour
½ cup water (at 40°F)
2 ½ tbsp salt
extra virgin olive oil
For the Milan style seasoning:
Pannerone di Lodi "Carena" (Slow Food Presidium)
Fiordilatte Mozzarella
Battened bacon
Garda PDO "Avanzi" evo del Garda oil
Method:
To prepare the biga:
Dissolve the yeast in water and roughly knead it, cover with film and leave to rest in a cool place for 16-24 hours. The biga will double its volume and collapse on itself.
For the dough:
Sift the flour for the dough into a bowl and knead for a couple of minutes adding 1 ½ cup of water then incorporate the leavened biga. Dissolve the salt in the remaining water and add it to the dough.
Leave the dough to rest for about ten minutes under an upside-down container. After that time, make some reinforcement folds and put the dough in a bowl greased with oil, also greasing the upper part of the dough. Then cover with cling film, making a few holes to allow oxygen to pass through and leave it to rest for 2-3 hours at room temperature.
Divide the dough into pieces of the desired size, let them rest in a bowl in the refrigerator for 12-15 hours and remove them 3 hours before spreading. Place the leavened dough in a baking pan, pouring a drizzle of oil over the dough and begin to spread it evenly with your fingertips, taking care not to crush the cavities too much. Leave the dough to rest for at least one hour in the baking tin, covering it with a film.
Spread tomato pulp on the base of the pizza and season with oil and salt. Preheat the oven and bake at 500°F for 10 minutes. Add the cheese, bacon and bring the oven temperature to 400°F for another 10-15 minutes, checking from time to time the cooking progress. When cooked take out of the oven and serve with some fresh basil leaves.