{"id":8505,"date":"2024-05-05T15:50:31","date_gmt":"2024-05-05T13:50:31","guid":{"rendered":"https:\/\/www.nerofermento.it\/ricetta\/dolce-paese-giuseppe-merlinis-pan-pizza\/"},"modified":"2026-08-19T10:28:33","modified_gmt":"2026-08-19T08:28:33","slug":"dolce-paese-giuseppe-merlinis-pan-pizza","status":"publish","type":"ricetta","link":"https:\/\/www.nerofermento.it\/en\/ricetta\/dolce-paese-giuseppe-merlinis-pan-pizza\/","title":{"rendered":"Dolce Paese, Giuseppe Merlini’s pan pizza"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

METHOD<\/h2>

This story begins at 10 PM the previous day<\/strong>: it is evening and a large airtight jar containing a soft, whitish mass sits on the table. It is the sourdough starter<\/strong> that Merlini has been cultivating and guarding with passion for a very, very long time <\/p>

The sourdough starter we will use, in fact, is alive<\/strong> thanks to a series of three daily refreshments<\/strong> \u2013 at 10 AM, 2 PM, and one last time at 6 PM \u2013 and will be used to prepare a biga<\/strong> \u2013 made of 1 kg of Molino Naldoni type 2 Sci\u00f2re<\/em> flour, 470 g of water at 20\u00b0C, and 100 g of starter \u2013 which we will then leave to mature for 10\u201312 hours at 20\u00b0C.<\/p>

\u2013 8 AM:<\/strong> it is morning and time to knead.<\/p>

The recipe requires a dough with barley spent grains and cracked wheat<\/strong>. We will add the spent grains \u2013 the residue of malted cereal after brewing \u2013 to: <\/p>

  • 650 g of water at 20\u00b0C <\/span><\/li>
  • 850 g of type 2 \u201cSci\u00f2re\u201d flour<\/li>
  • 300 g of well-drained barley spent grains<\/li>
  • 300 g of mature biga<\/li>
  • 23 g of fine salt<\/li><\/ul>

    In the mixer, we will pour the flour<\/strong>, combining it with the spent grains, then we will let it work for about 3 minutes<\/strong>. We will then add most of the water<\/strong> and as soon as the mass takes on body and consistency<\/strong>, we will also add the biga in small pieces<\/strong> and let it knead for another 3 minutes, adding a little more water and the salt. We will then let the mixer work for a few minutes, adding water until a medium-bodied consistency<\/strong> is obtained. <\/p>

    We will then let it develop a good gluten structure, then place the dough in a leavening box<\/strong> and cover it so that it does not dry out.<\/p>

    After 20 minutes, we will fold it <\/span><\/strong>like a handkerchief<\/strong>,<\/em> then leave it covered for another 20 minutes before performing a second round of folds<\/strong> and, after another 20 minutes, a third round; we will then wait another 20 minutes and proceed to portion the mass into 260\u2013270g pieces<\/strong> <\/span>which we will shape into balls, taking care to press and roll them in a bowl<\/em> of cracked wheat<\/strong> so as to coat the part that will form the crust.<\/p>

    We will then put them back in the box and leave to rise for 3 hours at 20\u00b0C<\/strong>, keeping in mind that water and maturation temperatures may vary depending on the climate: higher temperatures are required in winter and cooler ones in summer; in any case, the temperature of the dough<\/strong> coming out of the mixer must not exceed 24\u00b0C<\/strong>.<\/p>

    \u2013 1 PM: processing.<\/strong><\/p>

    We will gently flatten the balls<\/strong> on plenty of flour and place them in 21 cm aluminum pans drizzled with a little extra virgin olive oil, then we will place them back <\/span>under cover for the final leavening cycle<\/strong>.<\/p>

    \u2013 Afternoon:<\/strong> we prepare the ingredients for the garnish<\/p>

    We will rinse some Apulian burratas under a trickle of cold water<\/strong> (preferably in the 300 g format where the inner part prevails), hand-cut them into cubes<\/strong> of 1\u20133 cm per side, and place them in the refrigerator.<\/p>

    We will then open a can of peeled tomatoes<\/strong> and pour them into a colander over a bowl so as to collect<\/strong> the liquid part<\/strong>, still seedless, in a tray. We will roughly chop the peeled tomatoes<\/strong> and put them to drain in a second colander, discarding any green parts, seeds, and skins.<\/p>

    After about 30 minutes, the tomatoes will be well-drained: we will pour them into a tray, weigh them, and finally, season with 8 g\/kg of sea salt<\/strong>, then place them in the refrigerator to keep cool.<\/p>

    We will gather the aromatic herbs on the cutting board \u2013 thyme, marjoram, a little chive, and a few mint leaves<\/strong> \u2013, chop them, and add a few spoonfuls of <\/span>extra virgin olive oil to form a sort of semi-liquid pesto<\/strong>, which we will keep in the refrigerator until service.<\/p>

    \u2013 Evening:<\/strong> cooking and garnishing<\/p>

    We will heat the peeled tomato pulp in a bain-marie<\/strong> and slice the Scalogno Nero di Romagna<\/strong> (Black Shallot of Romagna), then gently spread a thin layer of the liquid tomato collected from the first draining over the pizza base and bake at 290\u00b0C<\/strong> (50% bottom and 60% top) for about 10 minutes<\/strong>.<\/p>

    When cooked, we will remove the pizza from the pan and, on a wooden cutting board, with a bread knife<\/strong>, we will cut (without pressing!) eight slices to be arranged on the warm serving plate.<\/p>

    On each slice<\/strong>, we will place a small spoonful of warm tomato pulp<\/strong>, an equal amount of room-temperature burrata<\/strong>, a generous drizzle of aromatic pesto<\/strong>, and finally the Scalogno Nero di Romagna<\/strong>.<\/p>

    We will then serve without delay<\/strong>, wishing a sincere bon app\u00e9tit to those who have accompanied us on this delicious journey<\/strong>!<\/p><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    METHOD This story begins at 10 PM the previous day: it is evening and a large airtight jar containing a soft, whitish mass sits on the table. It is the sourdough starter that Merlini has been cultivating and guarding with passion for a very, very long time The sourdough starter we will use, in fact, […]<\/p>\n","protected":false},"featured_media":8506,"template":"","categorie_ricette":[176],"preferenza_alimentare":[184],"prodotti_nelle_ricette":[],"tag_ricetta":[187],"class_list":["post-8505","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","categorie_ricette-recipes","preferenza_alimentare-vegetarian","tag_ricetta-pizza"],"_links":{"self":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/ricetta\/8505","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/ricetta"}],"about":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/types\/ricetta"}],"version-history":[{"count":0,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/ricetta\/8505\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/media\/8506"}],"wp:attachment":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/media?parent=8505"}],"wp:term":[{"taxonomy":"categorie_ricette","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/categorie_ricette?post=8505"},{"taxonomy":"preferenza_alimentare","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/preferenza_alimentare?post=8505"},{"taxonomy":"prodotti_nelle_ricette","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/prodotti_nelle_ricette?post=8505"},{"taxonomy":"tag_ricetta","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/tag_ricetta?post=8505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}