As I predicted you will knead by hand, but if you should have a planetary or spiral mixer you can safely use them although for this type of dough it is not absolutely essential.
- First pour the flour into a bowl large enough to hold about three times as much and mix well with a spoon.
- Fill a pitcher with the 520 g of water taken from the refrigerator and dissolve the yeast and malt inside.
- At this point create the classic “volcano” in the center of the flour and insert the previously prepared solution.
- Start mixing the ingredients using a spoon until the water and flour are coarsely blended.
- Then add salt and proceed to manipulate the dough. Rotate the bowl with one hand while using the other to bring the dough from the bottom to the center, without stopping.
- Once you have a smooth, nonsticky loaf you are ready for the next step.
STRETCHING AND FORMING OF BUNS
Divide the dough into shapes of the desired weight that you will close by forming regular buns and then move on to the next step.
- As soon as you finish kneading, let the mass rest on the counter for about 30 minutes covered with plastic wrap.
- Prepare 2 of our
or get 2 similar ones of at least 2 liters well oiled.
- Divide the dough into two loaves of about 700 grams each and close the cut side by accompanying the dough on the surface, forming loaves that can be conveniently stored in containers.
After forming nice oval-shaped balls you need to put them in a condition to rise without drying out or damaging them.
- Drizzle a little oil over the buns, place them in the containers and close them with their airtight lids.
- Then put them to rest in the upper part of the refrigerator, the warmer part that should have a temperature of about 6°C for about 12 hours or at least until they double in volume.
The rectangular shape and the transparency of the containers are not insignificant aspects; they will greatly help you to have a certain visual effect of how much the dough is growing and make it easier for you in the next step, the rolling out.
After the night has passed, your leavened loaves are ready to be spread out on well-oiled baking sheets. Check that the doughs have at least doubled in volume and proceed.
- Grease 2 aluminized 30x40x3 cm baking pans with a well-pulled thread of oil on both the surface and edges. NEVER USE BAKING PAPER.
- Dust the work surface with very little semolina to prevent the dough from “sticking” to the surface and turn the container upside down so that the dough ball lies on the surface. If it does not come off help yourself with a spatula trying not to damage it.
- Give it a rectangular shape by helping yourself with your fingertips and start rolling it out with a rolling pin. Try to “copy” the shape of the pan into which it is to be placed.
- Once the rolled out dough has almost reached the size and shape of the baking pan, gently bring it to your forearm and lay it inside .
Alternatively, if you don’t feel up to handling already rolled out dough, you can do the whole operation inside the baking pan, provided you have a rolling pin of the proper shape.
- Now all you have to do is “dress” the pans by arranging the edges and corners and cover them with plastic wrap.
LEAVENING IN THE PAN
If everything has gone well so far, you can relax because now it is time to see the results of your efforts.
- Turn on the oven light so as to recreate an environment that reaches 26/27°C, stick the covered baking sheets in the oven and let them rest for about 2 hours.
- While your dough is “resting,” prepare yellow peeled tomatoes in a bowl by crushing them with your hands, season them with a drizzle of oil and salt (1g per 100g) and set them aside.
You have a couple of hours to prepare everything, although I recommend doing all the preparations while the dough is still in the refrigerator finishing the first rise, before rolling out the doughs.
- Cut the squash, and cut it into slices 2 to 3 mm thick, place it on a baking sheet lined with baking paper, drizzle with plenty of EVO oil, salt and pepper and bake at 180°C in fan mode for about 15 minutes.
- Prepare the kale leaves, taking care to remove the hard central part of each leaf. Lay them well apart on a baking sheet lined with baking paper, drizzle with plenty of EVO oil, salt and poppy seeds and bake at 180°C in fan mode for about 5 minutes.
- Heat gorgonzola cheese in a bain-marie by adding milk until it is thick enough to be spread with a bottle.
Once both slices have tripled in the pan and just before baking for baking, you can start stuffing.
- Start spreading the yellow peeled tomato with your hands, covering the edges as well but being careful not to go over.
- Then distribute the yellow patsies haphazardly.
- A good drizzle of excellent organic extra-virgin olive oil and you can finally proceed with the cooking.
This is it, it’s time to really bake and in 16 to 20 minutes at 240°C in static mode your Pizza la Trancio Milanese will be ready.
- When the oven has reached the set temperature, bake one pan at a time at about half height for about 12 to 15 minutes.
Consider that each home oven works differently and each pan has a different response to heat transfer, so the baking position you will have to adjust with experience.
- When the first stage of baking is finished, place the pumpkin chips neatly in place and bake again in the same position for about 5 to 6 minutes more or until the rim a has reached a nice golden color.
- At this point remove from the oven again, finish seasoning with the crispy kale, and return to the oven for 2 minutes, no more
- Now you can remove the steaming, fragrant slice from the pan and place it on a raised rack so that condensation does not “soften” the golden bottom and it becomes crispy.
- Finish with the gorgonzola cream heated in a bain-marie (or in the microwave but be careful not to overheat it) and a sprinkling of black pepper.
Now you can slice and enjoy with your diners this soft, fragrant, and enjoyable fall Milanese slice pizza.
If done properly this is a pizza that has no equal.
It is by far the one that best represents conviviality and sharing and, like Roman-style pan pizza, is also exceptional regenerated (reheated). Have you already sent messages to friends and family to let them try your next creation?
If you want to chat about this preparation do so on the Back to Pizza Club facebook group, which is always available to you.
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…And now knead, enjoy and taste!