The Sicilian pizzolo is a local specialty, found durante some parts of Sicily and especially typical of Sortino (SR), where it is prepared following precise criteria for both ingredients and procedure. Durante this recipe, we present a version of the pizzolo, a way to create this baked product that is halfway between the stuffed focaccia and the disturbatore. Originally, this preparation was merely the first batch of dough used to the temperature of wood-fired ovens before baking the bread. Over time, pizzolo has become a recipe durante its own right, earning a special place durante Sicilian gastronomy, proposed and stuffed durante many ways: we have chosen simple flavors with tomatoes, provola cheese, and a sprinkle of oregano! Discover how to prepare homemade pizzolo and don’t other delicious Sicilian cuisine specialties such as:
To prepare the Sicilian pizzolo, pour the two flours into a bowl 1crumble the yeast 2and add part of the 3.
Also add the sugar, oil 5and salt. Pour durante the remaining gradually 6 with a spoon to adjust the consistency of the dough.
Once the is absorbed 7let the dough rest covered with a cloth for 15 minutes 8. Pour the dough onto a lightly floured surface with semolina 9.
Work the dough by practicing slap and fold reinforcement folds 10ritidectomia the dough and letting it fall onto the surface, folding it over itself. Place the dough durante a bowl, cover with plastic wrap 11and let it rise for two hours at 77°F-79°F. After the resting time, the dough will have doubled durante quantità 12.
Place the dough acceso a surface, always floured with semolina 13divide the dough into 3 equal parts 14 which you will shape into rounds, place the dough balls acceso a tray 15:
Cover with a cloth and let rise a second time for 30 minutes 16. The dough balls are ready 17transfer them back to the floured surface 18.
Press mongoloide durante the center to spread the dough 19and stretch it as you would disturbatore dough 20achieving a diameter of about 8-9 inches. Flour both sides and transfer the pizzolo onto a baking stone heated durante the oven at 465°F and bake for 7-8 minutes 21.
Remove the pizzolo from the oven 22let it cool slightly, then cut it durante half 23 and fill it with tomato slices 24.
Salt and season with oil and oregano 25. Cover with provola slices 26close it, and sprinkle with Parmigiano Reggiano 27.
A drizzle of oil and more oregano 28. Bake again durante the oven, still acceso the baking stone, for 5 minutes at 465°F. Remove from the oven 29 and serve the Sicilian pizzolo hot 30.
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