Pizza al trancio milanese with spelt spelt

In the fall, pumpkin takes center stage! Let’s make pizza by the slice together with a novel and super tasty topping.

Recipe by

Rudy

13 October

PREPARATION

45 minutes

COOKING

15 minutes

LEAVENING

15 hours

PORTIONS

2 baking pans 30×40

DIFFICULTY

Easy

What do you think if today we talked about how to create a flour mix for Milanese pizza slices like the one I made using spelt spelt, completely personal and that goes with your fancier toppings?

So as not to disrupt the method we have already discussed at length HERE it is necessary to keep the same flour, a type 0 or 00 strength flour, as a base.

To this you will add a percentage of flour that gives character to your base while enhancing its fragrance, color and texture.

Whole-wheat flours, not necessarily wheat flours, are the ones that do the trick.

Spelt, durum wheat, rice, rye will change the face of your doughs and be your signature.

We divide these flours into 3 macro categories:

Gluten-free or nearly gluten-free flours
Flours that form little or very weak gluten
Flours capable of forming a discrete gluten mesh.

1-Flour or nearly gluten-free flours.

The first category includes red rice and corn flour, which are entirely gluten free, and rye flour, which can form such a small amount of gluten that it can be disregarded (net of intolerances).

Red rice and corn will give your base a unique crunchiness and colors without drastically changing its fragrances; rye, on the other hand, will give you back a base that is less crunchy but with the scent and flavors typical of this cereal.

You cannot overdo the dosage, my advice is not to exceed 10% of the total (90 grams + 810 of 00)

2-Flours that form little gluten

Monocot spelt and Saragolla durum wheat. These are flours that, while forming a fair amount of gluten, are poorly suited to the product we want to make. They therefore need important support from a white flour of strength.

You are allowed to use a slightly higher amount even reaching 20 percent, and I recommend increasing the water percentage by 2 percent since their cortical part will absorb a good portion of it.

Licorice, hazelnut and toast are the fragrances that can be fixed in the dough along with a soft and crumbly product.

3-Flour capable of forming a discrete gluten mesh

I could put a lot of flours in this category, but I will focus only on those that bring real benefit to the final product.

Molticereali amazing, fragrant and very balanced you can get to use as much as 50 percent but the advice is not to go over 30 percent on pain of a dough that is difficult to bake.

Type 2 and Whole Wheat, they give that rustic touch to your base by making it crispy and fragrant at the expense of softness in case you overdo it. Do not exceed 25% and increase hydration by 2-3%.

Finished the spiegane and since you have put up with me up to here, I think I am obliged to give you the instructions of the dough I prepared these days using a part of whole wheat spelt, a cereal I love.

THE INGREDIENTS FOR THE DOUGH

Before we start preparing my fall version of the classic Milanese pizza al trancio , let’s look together at the ingredients you’ll need.

Flour – For today’s pizza by the slice we will use one part flour Manitoba type “00” and one of Spelt spelt flour.
If you want to read about flour strength, I have written a mini guide.=> Click here to read it.

Water – The usual ordinary tap water or any natural mineral water kept in the refrigerator a couple of hours before kneading especially in the warm months.

Yeast-You can choose to use fresh or dry yeast. The dosage of course changes but you will find everything written in the lines to follow.

Salt – The salt you have in the cupboard will do more than fine.

Malt (diastasic) – By now you know that when you need to let a dough rise very quickly, malt allows the yeasts to feed constantly throughout the rising process averting the risk of arriving at the bake with a dough low in sugars and failing to achieve proper surface caramelization (Maillard reaction).

THE INGREDIENTS FOR THE FILLING

Tomato – For this super fall version you’ll need a great yellow peeled tomatoand someyellow cherry tomatoes in pats.

Gorgonzola – To be reduced to a cream to contrast the sweetness of the pumpkin.

Pumpkin chips – She will be your sweet/savory protagonist! Baked pumpkin with plenty of salt and black pepper.

Kale chips –The icing on the cake, a bitter, spicy note with crunchy texture for wow effect!

FALL SLICE INSTRUCTIONS

We will prepare 2 slices with buns weighing about 700 grams each.

We will knead the day before to bake the next day.

Ingredients

for the dough

Manitoba flour W370: 780 g
Spelt flour: 120 g
Water: 520 g
Salt: 23 g
Fresh brewer’s yeast: 12 g
Diastatic malt in syrup: 10 g

for the filling of each pan

Yellow peeled tomato: 200 g
Yellow patty tomatoes: 100 g
BIO extra virgin oil: qb
Gorgonzola cheese: 100 g
Pumpkin: 300 g
Black cabbage: 10 medium leaves
Black pepper: qb
Salt: qb

recommended accessories

PASTING

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
leavening containers
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.

FIRST RISING

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.

STYLE

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.

CONDENSATION

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.