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Simone Padoan

Padoan is known as the patriarch of pizza-gourmet for applying the techniques of haute cuisine to pizza. The document provides a recipe for his gourmet pizza, which includes ingredients like buffalo mozzarella, date tomato sauce, chopped tomatoes, and confit tomatoes. It gives detailed instructions over multiple paragraphs for making the dough from yeast and refreshing it, shaping the dough balls, letting them rise, baking the pizzas in a stone oven, and finishing them with various toppings.

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723 views2 pages

Simone Padoan

Padoan is known as the patriarch of pizza-gourmet for applying the techniques of haute cuisine to pizza. The document provides a recipe for his gourmet pizza, which includes ingredients like buffalo mozzarella, date tomato sauce, chopped tomatoes, and confit tomatoes. It gives detailed instructions over multiple paragraphs for making the dough from yeast and refreshing it, shaping the dough balls, letting them rise, baking the pizzas in a stone oven, and finishing them with various toppings.

Uploaded by

api-501271124
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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The greatness of Padoan, born in 1971, lies in having applied the parameters of haute cuisine to

the most popular Italian dish. Owner of "I tigli", restaurant in San Bonifacio, in the province of

Verona, today he is known as the undisputed patriarch of pizza-gourmet.

INGREDIENTS

• 150 gr buffalo mozzarella • 150 gr datterino tomato sauce • 150 gr of Cencara chopped

tomatoes • confit datterini tomatoes from Piennolo

PREPARATION

1. For the refreshments of the licoli: Put all the ingredients in the mixer with the leaf and knead

to give some structure. The yeast must have a final temperature of 24-25 ° C. Transfer the dough

to a cylindrical container, covered with a nylon sheet and let it rest at 24 ° C. When it doubles its

volume, it makes the second refreshment in the same way. Once doubled in its volume, beat it to

oxygenate it and transfer it to the refrigerator at 4 ° C. When you make the dough, take the yeast

you need. The remainder, however, will be used for maintenance refreshments.

2. For the final dough: Pour the flour, seeds and 500 g of water into the bowl; let it work for 4

minutes at first speed and let it rest for 30 minutes. After this time, add the licoli, string the

dough in first speed and then move to second speed. Then add the remaining water, gradually,

three quarters of the way, add the salt and finally pour the oil. The dough must have a final

temperature of 25-26 °. Transfer the dough to a slightly oiled plastic container, let it rest for 2

hours at a temperature of 24 ° C. During the rest from the two simple folds to the dough. after the

time, turn it over on the work surface dusted with semolina and proceed with the stick to divide it

into loaves of 300-310 g. Close each piece of tissue with the 4 flaps towards the center, turn the
closure downwards and work with your hands practicing circular movements to form a bowl.

Divide the balls obtained in the appropriate plastic drawers - 4 per container - and let rise for 3-4

hours at room temperature. At this point the pizzas are ready for cooking: dust the counter with

semolina and turn over a drawer with the 4 balls on the floured surface. Sprinkle them with

semolina and with a separate spatula; then exert a slight pressure on them to enlarge them, trying

to let out the air that has formed inside as little as possible. Turn them on your hand removing the

excess flour and lay them on the carpet to bake them. in the absence of the carpet, put them one

at a time on the shovel.

3. Grease them lightly with oil and with your fingertips try to evenly distribute the latter and the

air inside. Put in a static oven for pizza / bread at 250 ° for 10 minutes. take the pizzas out of the

oven and pass them in the blast chiller in the positive if you use them on the same day or in the

negative (-24 °) if you use them in the following days.

Baked stuffed with buffalo mozzarella, date tomato sauce, chopped tomato cencara, confit

piennolo tomatoes.

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