Скачать или смотреть PIZZA Milan-Style. Ready in 4 hours.

Today, I'm going to introduce you to one of the most iconic pizzas of Milan: the Milanese-style pan pizza. The most famous version is from Spontini, named after Via Spontini, where the first bakery that made it famous was located. In Milan, this pizza is a true cult, and you can find it in many pizzerias that serve it by the slice. The classic version is margherita, with plenty of mozzarella, but of course, you can top it with whatever you like. What makes this pizza unique is its thick, soft base with a crispy edge, achieved by using oil to grease the base of the pan. In my version, I don’t use too much oil to avoid making it too heavy, but I use just enough to get a golden, crispy base.

Recipe for Milanese-style Pan Pizza in a 32 cm Pan
---

Ingredients
Dough:
340 g of "00" flour (medium strength, W 240-260)
210 g of water at room temperature
6 g of fresh yeast
7 g of salt

Topping:
200 g of crushed tomatoes
300 g of mozzarella (dry or well-drained)
Oregano, to taste
Salt, to taste
Extra virgin olive oil, to taste (for the tomatoes and greasing the pan)

---

Detailed Procedure

10:00 AM - Preparing the Dough
1. Place the flour in a large bowl.
2. Pour all the water into the bowl and crumble the fresh yeast into it.
3. Mix with a fork until a rough dough forms.
4. Add the salt and knead briefly by hand in the bowl.
5. Transfer the dough to your work surface and begin folding: flatten the dough, fold the edges toward the center, and rotate it.
6. Let the dough rest uncovered on the counter for 10-15 minutes.

---
10:25 AM - Folding and Resting
1. Take the dough and perform another round of folds on the counter. The dough will already feel smoother and more manageable.
2. Cover with a bowl and let it rest for 30 minutes.

---
11:00 AM - First Proofing
1. Perform light folds to strengthen the dough.
2. Place the dough in a lightly oiled container.
3. Cover the container with a tray or plastic wrap to prevent the dough from drying out.
4. Let it rise in a warm place (25°C) for 45 minutes.

---
11:45 AM - Shaping and Second Proofing
1. Take the dough and gently roll it out with a rolling pin to create a uniform disc.
2. Transfer the dough to a 32 cm pan greased with oil.
3. Cover the pan with a tray or plastic wrap and let it rise at room temperature for about 1 hour and 30 minutes.

---
In the Meantime: Prepare the Toppings and Preheat the Oven
1. Pour the crushed tomatoes into a bowl and season with oregano, salt, and a drizzle of olive oil.
2. Slice the mozzarella thinly and let it dry on absorbent paper.
3. Preheat your oven to 250°C (482°F) in static mode at least 20-30 minutes before baking, so it will be ready at 1:30 PM.

---
1:30 PM - Assembling and Baking
1. Spread the seasoned crushed tomatoes evenly over the dough.
2. Place the pan in the lower part of the preheated oven and bake for 12-15 minutes, until the edges start to brown.
3. Remove the pan from the oven, add the mozzarella slices, and return it to the oven for another 5 minutes, or until the mozzarella is fully melted.

---
Serving
Take the pizza out of the oven, let it rest for 1-2 minutes, and serve hot. Enjoy!

Note: The oven must be preheated for optimal baking results. Adjust the timing if needed based on your oven's performance.

---
00:00 Introduction
00:17 Dough preparation
02:25 Folds
03:33 Stretching the dough
05:38 Prepare for cooking
08:54 Cutting the Pizza

---
Thanks for watching!