Spontini Pizza Dough Recipe, Best Pizza In Milan 15 Local Spots You Have To Eat At

Impasto pizza in teglia ad alta idratazione 85 di acqua high hydration dough for pizza romana duration.

Ludo game queen. The pizza chef is a master of assembling the ingredients and above all supervises the baking an extremely delicate operation because the pizza cooks for five minutes at 4000. Take out the half baked pizza and place the mozzarella slices over it. The climate the water in milan the oven and even the pizza chefs mood.

I never understood the fascination nor success of costco pizza in new york. The spontini pizza is sliced prepared in the unmistakable iron pans and cooked in a wood oven. Its been the same for over 60 years still using the original 1953 recipe but its also different because it responds to all the technical and human variables.

Giovanni tesauro recommended for you 1044. A margherita that has remained unchanged for decades made with italian ingredients from mainly local suppliers. Its light thick and soft covered with melted strings of mozzarella.

We use all purpose flour because double zero is hard to find. It has been a simple soft and tasty product. But if youre lucky enough to live near an italian market or willing to purchase double zero flour online using this flour will take your crust servings.

A spontini pizza chef must be clean fast and consistent meaning that he must be able to dose the ingredients in such a way that every pizza is as much like the next as possible. Its tempting simple and tasty. In other parts of the country where selection is more limited and style has less of a fanatical cult following sure a consistent quality 18 inch pie for 995 unchanged since 1989 made fresh to order is hard to argue with and part of why its risen to become one of the nations biggest pizza chains.

Pizza spontini is the pizza of milan. This easy pizza dough recipe is the key to making an extraordinary homemade pizza. Spontinis pizzas are known for their thick fluffy dough and crispy crust a combination thats possible thanks to a technique involving a quick fry in soybean oil.