La Baciata
Let’s start from the basics: la baciata, more than a real recipe, is simply a cooking method.
It has existed for a long time, in fact, but only thanks to the Bonci revolution in the world of the Roman pan and pizza in general, did it have its ‘sanctification’ also in the media.
I waited a while before talking to you about it for the simple fact that I still wanted to understand well how far I could pull the hydration of the dough to facilitate the drafting and overlapping even for those who are not experts in handling a leavened product. .
The most complex part, in fact, is the stretching of the ‘la baciata’ that the two layers of dough exchange and overlap.
Pizza Baciata, the super delicious stuffed
The pizza baciata is a stuffed pizza that if you have never tried, you should definitely try! Unlike the classic white pizza cut in two and then stuffed, the baciata is made up of two layers of white pizza cooked together one on top of the other, and then stuffed in the middle to be then passed back into the oven for cooking and final browning, goodness insured!
This recipe requires a small amount of yeast and a long leavening with maturation in the fridge.
Between all, consider 24 hours so you have to start kneading the night before for dinner the next night.
Otherwise by increasing the amount of yeast you can do it within the day avoiding the passage in the fridge.
Discover below the recipe and detailed steps to make the kissed pizza:
Ingredients for 1 pan 30 × 40 cm
Doses to make two loaves for making kissed pizza in a 30 × 40 cm pan.
The yeast indicated is for a long leavening with maturation in the fridge, if you want to make it within the day use 5 grams of fresh brewer’s yeast and let it rise at 26-28 degrees.
For the dough
– 450g flour 0 (W260 / 280 or with 13 gr. Of proteins)
– 340g of fresh water
– 9g olio
– 9g sale
– 3g of fresh yeast (in summer 2 grams are enough)
For the filling:
– 2 zucchini, cooked, boiled
– q.s. anchovies in oil
– 200 g stracciatella (or certosa)
Preparation
In a bowl put the water with the dissolved yeast and the oil, then pour all the flour and with a fork mix coarsely making sure that all the flour is wet with the water, finally add the salt and finish mixing, leaving the raw dough.
Cover with cling film and let it rest for 1 hour in the bowl. During this time with the help of a spatula you have to make a fold in the bowl every 20 minutes, folding the dough on itself 1/4 at a time by rotating the bowl and reforming the dough.
Finally, turn the dough over onto a lightly floured surface and make a couple of folds every 15 minutes until the dough has taken on consistency.
You can also mix with the planetary or another kneading machine according to how you are used to it.
Leavening
Let the dough rise in mass in a container closed with a lid or with cling film for half an hour at room temperature.
Maturation in the fridge:
Then move the container in the fridge to the lowest area (it should be at 4 degrees) for about 14 hours, now more hours less based on how you have organized it does not change.
** As anticipated before, this step is valid if you do a long leavening with maturation in the fridge. If you decide to rise during the day, use 5 grams of fresh brewer’s yeast and let it rise to double at room temperature.
Divide the dough and formation of the loaves:
Take the dough out of the fridge and let it acclimate for half an hour at room temperature.
Divide the dough into 2 loaves of about 400 grams each, make two folds in each loaf, sealing the edges well and making a light sprinkling.
Second leavening:
Put the loaves in individual lightly greased containers, also greasing the lid, preferably of the same shape as the pan and let them rise until doubled at room temperature of about 26 ° (depending on the season it can take from 3 to 5 hours)
In winter, if it is cold, you can put the container in the oven off with the light on so as to have an area of about 28°.
In summer, however, if it is too hot and the dough rises before it is due, once doubled in volume, to prevent it from rising, you can put it in the fridge or move to a cooler place.
Stretching and cooking the baciata pizza
Turn the leavened dough on a surface with the re-milled semolina, sprinkle the sides and top with semolina as well to keep it from sticking and with the fingertips of two fingers first press along all the edges, then with the fingertips and crossed hands press and slightly spread the inside of the dough.
Now transfer the dough into the lightly greased. Lift a corner of the dough and turn it on the opposite hand / forearm, then with the other hand from underneath, lift the remaining dough by dropping the excess semolina and move into baking tray.
Do this step without stressing and mistreating the dough too much! It just takes a bit of dexterity!
Once you have placed the first layer in the pan, make a round with a drizzle of oil, and then you have to roll out and do the same thing with the second loaf, then place it in the pan on top of the other loaf. Put a splash of oil on the surface here as well.
Cooking:
Bake in the lower part of the oven at 250° and cook for 10-15 minutes.
Filling:
Remove the pan from the oven and “uncover” completely by removing the top layer in order to let the steam out. Be careful not to burn yourself.
Season to taste. I used a zucchini cream, prepared by boiling the zucchini in a little water, then mashed with a fork, adjusted with extra virgin olive oil and salt, anchovies in oil and stracciatella, then covered with the other layer.
Put in the oven (even directly on the grill) in the central part for about 5 minutes until golden brown.
