Pala Trevigiana
Ingredients
of “Ciabatta Romana” flour
of water
of salt
of oil
of fresh yeast
of Radicchio Rosso di Treviso IGP
of pork thigh or 400 g of cooked porchetta
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Introduction
A winter dish capturing the flavors of Treviso in an individual “pizza alla pala” portion. This high-hydration, long-fermentation dough ensures a light and easily digestible pizza.
Proceedings
The |direct| dough
1. Mix the flour and yeast for 30 seconds.
2. Add 80% of the water and knead on low speed for 4 minutes.
3. Gradually add the remaining water while increasing to medium speed.
4. Add the salt and mix until fully incorporated, then add the oil.
5. Finish the dough at 24°C and transfer it to a container three times its size.
6. Allow the dough to mature at +2°C for 30 hours.
7. Directly from the container, portion into 250 g loaves and let rise at 22°C for 6 hours.
8. Gently flatten the dough to open it.
Toppings (second phase of the recipe)
1. Clean the Radicchio Rosso di Treviso IGP, cut it into pieces, and sauté in a pan with 8 g of salt and 1 g of pepper.
2. Cook the porchetta sous-vide at 69°C for 11 hours with your preferred spice mix (garlic, sage, rosemary, etc.).
3. Top the pizza with tomato, mozzarella, Radicchio Rosso di Treviso IGP, and slices of Fumo del Cansiglio cheese.
4. Bake at 310°C in an electric oven or away from the flame in a wood-fired oven.
5. Finish with porchetta slices after baking.
Pizza chef's tips
Pizzaiolo’s Tips
Use cold water for the dough and incorporate the ingredients gradually.
Radicchio can be sautéed in a pan or roasted in the oven.
Fumo del Cansiglio is a smoked cheese and can be substituted with smoked provola.
For my porchetta, I use a mix of paprika, garlic, mustard, pepper, cumin, and salt, but you can personalize it with your preferred spices.
