I promised you the recipe for my pan pizza made with my simple dough with licoli and… here it is!, finally here it is!
I made you wait a bit because I had a little problem with the camera: I lost the photos! I don’t know what happened, I don’t know if they were deleted or if there was a problem while I was shooting, unfortunately it’s too late to figure it out now, but… what luck!, that I always take some photos with my phone too!!
Photos taken on the fly without much thought, usually used for quick shares or to send to my daughter or a friend, but which in this case turned out to be essential.
Among these – obviously that day wasn’t my day! – there is also a corrupted photo (which you’ll recognize because it’s purplish) that you’ll find in the process. Yes, because I decided to show it to you anyway. 😀
Yes, yes, because although purplish it shows that small and dense crumb I like so much, and I hope you do too. 🙂
I confess that before deciding to write the recipe I hesitated for several days, hoping to repeat it to photograph again, but nothing, in the end I gave up.
Gave up to the evidence that repeating recipes at will is not always feasible, I mean… not for me 😛 and so…
…and so here is my thick and fluffy pan pizza made with my simple dough leavened with licoli.
And here are all the photos I have, and thank goodness for smartphones 😀
They seem delicious to me, as this pan pizza is delicious for us, thick, soft, well-cooked underneath, fluffy on top… mmmmmhhh
Are you ready????
〰〰〰
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 Simple dough with licoli
- 250 g Mozzarella (2 mozzarellas)
- 300 g Tomato sauce
- as needed Olives (pitted)
- as needed Capers (to taste)
- as needed Oregano
- 1 tbsp Extra virgin olive oil
Tools
- Stand Mixer Russell Hobbs
- Baking Tray extendable
Preparation
First, prepare my recipe for simple dough leavened with licoli.
If you’re not used to using licoli, as an alternative I can suggest two other doughs, both very simple to make, both using yeast instead of sourdough: the no-knead dough or the basic pizza dough.
When the dough has risen, spread it out on the oven tray and let it rest for at least an hour.
In the meantime, cut the mozzarella into pieces and place it in a colander. Keep it at room temperature to let some of the excess water drain off.
When ready, after an hour (or two) and the dough has risen in the tray, spread the tomato sauce.
Add a drizzle of oil and oregano on the sauce.
Bake and cook for 20-25 minutes (the time may vary depending on the oven used) at the highest temperature (my oven 482°F).
Prepare any additional ingredients, I chose green olives and capers. Rinse the olives from the brine and desalt the capers by soaking them in water for about 10 minutes.
After 20-25 minutes, remove from the oven and distribute the olives, capers, and mozzarella over the tomato sauce.
Bake again, lowering the temperature to 392°F. At this point, I place the tray in the upper part of the oven.
After about 10 minutes, when the mozzarella just starts to brown, the pizza is ready.
And here’s the interior.
Here’s the purplish-colored photo where, apart from the color, the crumb is clearly visible.
Crumb is also appreciable here, in the photo of the last piece.
Better colors, but… napkin to forget! 😄
Enough with the photos for today. 😊 Now it’s time to eat!!!
Salt-Free Tips
Try not adding salt 😉 and you’ll taste the true goodness of your super soft homemade pan pizza.
I wish you a good feast… right after reading my salt-free tips!
If you’re interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually, the palate needs to get used to it slowly and shouldn’t notice the progressive reduction.
▫ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that don’t disperse flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Allow yourself to break the rules occasionally. It’s good for the mood and helps to persevere.
If you don’t want, or can’t, give up salt:
▫ You can still try my recipes by salting according to your habits.
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