THEto “Margherita errata”, with tomato and mozzarella in reversed roles. The “Nero fumé”, with smoked fior di latte. The pitta described below… They are the wonderful creations of what is considered for taste, wisdom and research the best pizza chef in the world: Franco Pepe. Elisia Mendunijournalist and anthropologist, dedicated the magnificent to him Franco Pepe Pizza Chef (The Hippocampus). Great tribute, there is his whole world inside (and irresistible recipes).
Pitta Fabula
INGREDIENTS FOR 1:
150 g pizza dough (basic “clandestine” recipe: 1 kg 0 flour, 700 ml water at 10°C, 30 g salt, 4 g fresh brewer’s yeast).
For the filling: 60 g sliced raw ham, 30 g Fabula (buffalo cheese with flowery rind), 25 g Cilento white fig jam, 7 ml extra virgin olive oil flavored with herbs, 3 fresh mint leaves, 2 fresh basil leaves.
For the flavored oil: 300 ml extra virgin olive oil, leaves of aromatic Mediterranean herbs (thyme, oregano).
Procedure
For the dough. In a bowl, pour 800 g of flour on one side and 680 ml of water at 10°C on the other, this will be enough for 5/6 pittas. Add the salt and dissolve it in the water. Start kneading the flour and water, using up/down movements. When the flour is absorbed, add the yeast dissolved in 20 ml of water at 25°-28°C.
Texts by Elisia Menduni, photos by Adam Bricker and Brian McGinn, taken from “Franco Pepe. Pizza Chef” (L’Ippocampo).
Continue kneading, adding another 100 g of flourthen let it rest for 30 minutes at room temperature (24°-26°C). With a spatula, turn the dough over onto the wooden work surface dusted with flour, make a few folds using the remaining flour and then place it in a glass bowl and cover with cling film.
Let the dough rest for 3 hours at room temperature (24°-26°C), then place it in the refrigerator at 4°-6°C for the whole night. The following morning, leave the dough out of the refrigerator for at least 2 hours, then divide it into several loaves of 150 g each and transfer them to oiled round baking trays, always working with your hands well greased with oil. Let it rest for 30 minutes, then roll out delicately.
Cook at 220°C for 20 to 35 minutes. After cooking, fold the pitta in the center to form a pocket and fill it with ham, Fabula cheese, fig jam, mint, basil and a drizzle of herb oil.
To prepare the herb flavored oilmix the oregano and thyme leaves and the oil in a bowl and leave to infuse for 6 hours. Drain, discard the herbs and store in an airtight container.
PS The author Elisia Menduni underlines: Maestro Franco Pepe’s pizza dough remains a secret. The recipe reported here (and reduced for us) is “clandestine”, “stolen” in Caiazzo, from Pepe’s headquarters, in the happy months of writing the volume dedicated to him.
“Franco Pepe Pizza Chef” (L’Ippocampo)
Stewed pitta
INGREDIENTS FOR 1:
150 g pizza dough (basic “clandestine” recipe: 1 kg 0 flour, 700 ml water at 10°C, 30 g salt, 4 g fresh brewer’s yeast).
For the filling: 200 g stewed escarole, 30 g smoked provola, sliced, 8 ml extra virgin olive oil flavored with herbs.
For the stewed escarole: 20 g Cetara anchovy fillets, 8 g dehydrated capers, 100 g curly escarole, 15 g pine nuts, 20 g sultanas, 20 g dried plums, 1 annurca apple.
For the flavored oil, see “Pitta Fabula” recipe.
Procedure
For the dough. In a bowl, pour 800 g of flour on one side and 680 ml of water at 10°C on the other, this will be enough for 5/6 pittas. Add the salt and dissolve it in the water. Start kneading the flour and water, using up/down movements. When the flour is absorbed, add the yeast dissolved in 20 ml of water at 25°-28°C.
Continue kneading, adding another 100 g of flourthen let it rest for 30 minutes at room temperature (24°-26°C). Using a spatula, turn the dough onto a wooden work surface dusted with flour. make a few folds using the remaining flour and then place it in a glass bowl and cover with cling film.
Let the dough rest for 3 hours at room temperature (24°-26°C), then place it in the refrigerator at 4°-6°C for the whole night. The following morning, leave the dough out of the refrigerator for at least 2 hours, then divide it into several loaves of 150 g each and transfer them to oiled baking trays, always working them with your hands well greased with oil. Let it rest for 30 minutes, then roll out delicately. Cook at 220°C for 20 to 35 minutes.
For the stewed escaroleheat a drizzle of oil in a pan, add the anchovies and capers and fry for about 5 minutes. Add the escarole chopped by hand, the pine nuts, the sultanas, the chopped plums and the apple cut into cubes of about 1 cm. Cover with a lid and cook for about 20 minutes.
After cooking, fold the pitta in the center to form a pocket and fill it with the escarole and provola. Season with a drizzle of herb oil and return to the oven for 20 seconds.