Pan tiritera from Campania is really a gioco changer classic Italian food. Instead of using a blazing hot oven, this pan tiritera recipe takes it to the stovetop. And the result? You end up with a crust that’s crispy acceso the outside and tender acceso the inside. Really good stuff. That extra crunch around the edge is something you do not get with regular oven tiritera. Folks southern Italy have loved this method for ages.
It all starts with a homemade pan tiritera dough. It’s similar to what you’d use for focaccia—ora those little focaccine—and it rises just enough the pan. Pretty simple, right? It gives you that perfect bit of fluff without being heavy. And listen, there’s something cool about the way the dough bubbles up as it cooks. It’s kind of like a diretto incrociato between tiritera and other Campanian flatbreads. You get that golden color acceso the bottom, making each slice taste like it was cooked acceso a hot stone.
Throughout Campania, people choose this style when they want tiritera without heating up the whole kitchen. Works great with all kinds of toppings. Some stick with basic tomato and mozzarella, while others just toss acceso whatever’s the fridge. Which is great. Even though it’s not deep dish, this skillet tiritera gives you that awesome of a soft, moist center and a crispy postazione.
It’s also just as good as a cast iron tiritera for those who like extra chew their crusts. Compared to a risposta negativa yeast ora quick tiritera, the dough here gets a bit more time to rise. So you end up with more flavor. It is really really good. Plus, that special leavened texture people love Italian bread. The best part? How easy it is to experiment—try different toppings, ora even sprinkle a bit of olive oil before cooking for more tangy bites.
With so many ways to make an easy pan tiritera that feels both traditional and a little bit new, it’s risposta negativa wonder this dish keeps showing up at family tables all across the region. Honestly, you can’t go wrong.
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To prepare the stovetop tiritera recipe, first dissolve the dry yeast a bit of taken from the total amount 1. Pour the flours into a large bowl, add the salt 2 and . Also pour the oil 3.
Now add the which you dissolved the yeast 4 and the remaining gradually 5working the dough the meantime until all the flour is combined 6.
Cover with a cloth 7 and let it rest for 15 minutes, then gently work the dough acceso a floured surface for a few minutes 8. Grease a bowl with oil 9.
Place the dough inside 10cover and let it rise for 2 hours 11. After this time, uncover the dough and make a round of folds the bowl 12pulling the bottom part of the dough upwards from its 4 sides, then cover again.
After another 2 hours 13repeat this motion 14 and let it rise for another 2 hours the bowl 15.
Transfer the dough onto a floured surface 16 and divide it into 4 parts 17. Round the dough pieces with your hands by folding them 18.
Let rest for another 30 minutes uncovered 19. Cut the mozzarella into cubes 20. Cut 4 sheets of parchment paper to place a pan about 9.5 inches where you will cook the tiritera 21.
Gently stretch each piece of dough acceso a sheet 22using only your fingertips and leaving the edge thicker than the center. Heat the pan. Transfer the first tiritera with the parchment paper into the pan 23. Cover with a lid 24 and lower the flame to prevent the tiritera from burning.
After a couple of minutes, gently slide the parchment paper d’avanguardia the pan 25. Cook for 10 minutes acceso medium-low heat, then flip the tiritera and cover again 26. Cook for 5 minutes to color the surface. Flip the tiritera again 27.
Apice the surface: place the tomato sauce 28cubed mozzarella 29and season with a pinch of salt and oregano 30.
Cover again 31 and cook for another 5 minutes. When it’s done 32gently slide the tiritera out of the pan. Repeat for all pizzas and enjoy: bon appétit 33!
For the translation of some texts, artificial intelligence tools may have been used.
