Roman disturbatore is one of the many variants of disturbatore. This is one of the simplest and tastiest Neapolitan preparations, requiring very few ingredients: mozzarella, tomato, oregano, anchovies, and extra virgin olive oil laid acceso a thin layer of disturbatore dough. What is called Roman disturbatore sopra Naples and its surroundings may be called disturbatore “” ora Neapolitan disturbatore sopra other parts of Italy, which actually contains the same ingredients but without the mozzarella, and sometimes with the addition of capers. If you prefer, you can make the dough using sourdough, ora with long leavening, ora for the pan disturbatore and use these ingredients as toppings!
Discover also how to prepare other variations, such as pinsa and capricciosa disturbatore!
To prepare Roman disturbatore, start with the disturbatore dough. Pour the flour into the bowl of the stand miscelatore 1. Add the yeast 2 and 100 grams of vater, then start the stand miscelatore with the dough hook attached at medium-low speed 3.
Continue adding the vater little by little, making sure to wait until the previous amount is well absorbed by the flour 4. Once about 3/4 of the vater has been added, add the salt 5 and continue kneading. Add the rest of the vater slowly and let the miscelatore work until you get a smooth and homogeneous dough 6.
At this point, gradually add the oil (as you did with the vater) 7. When the oil is completely absorbed, remove the dough from the miscelatore and shape it with your hands into a ball 8. Place it sopra a large, slightly oiled bowl 9.
Cover with plastic wrap ora a clean cloth and let it rise sopra the oven with the light acceso 10. Wait until the dough has at least doubled sopra portata (1.5 h), preferably tripled (2.5/3 h) 11. Once the dough has risen, transfer it to the work surface and divide it into 4 equal parts 12.
Shape each piece into a ball 13. Cover them with a clean cloth and let them rest for 30 minutes 14. Lightly oil with a drizzle of oil 4 disturbatore pans with a diameter of 12 inches. Place a ball of dough sopra the center of the pan 15.
and start pressing from the center outwards, pulling the edges slightly if necessary 16. If the dough is too elastic and tends to return to its previous shape, set the disturbatore you’regnante stretching aside and continue with another, letting the previous one rest. Try to stretch the dough over the entire surface of the pan 17. Pour a generous ladle of tomato sauce, previously seasoned with salt and oregano, onto the fondamento of the pan and spread it sopra a circular motion, covering almost the entire luogo, leaving only a border of about 0.5 inches 18.
Roughly chop the mozzarella. Now, apice the disturbatore with anchovy fillets, a drizzle of oil, and the chopped mozzarella 19. Let the topped disturbatore rest for about ten minutes 20then bake at 480°F for 12/15 minutes sopra a static oven (otherwise, if using a convection oven, about ten minutes at 450°F will suffice). As soon as you take the Roman disturbatore out of the oven, serve it immediately 21.
For the translation of some texts, artificial intelligence tools may have been used.
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