Discover the authentic taste of Sicily with this homemade Pizzolo Siciliano recipe. This traditional stuffed pizza from Syracuse features a crispy, herb-crusted top and a soft, flavorful interior. Learn how to bake this rustic Italian classic, perfect for a cozy family dinner or game night!
Info
- Difficulty: Medium
- Total time: 3 hours 30 minutes
- Servings: 2 people
Ingredients
- Semolina flour (rimacinata): 1 ¾ cups (250g)
- Manitoba flour (or bread flour): 2 cups (250g)
- Fresh yeast: approx. 1 packet / 2 ¼ teaspoons of active dry yeast (10g)
- Water: 330ml / 1 ⅓ cups (330g)
- Sugar: 2 teaspoons (10g)
- Extra virgin olive oil: 2 ¼ teaspoons (10g)
- Fine salt: 2 ½ teaspoons (14g)
Step-by-Step Instructions
- In a large bowl, pour the two flours, the crumbled fresh yeast, and a part of the water.
- Gradually pour in the rest of the water, adding the sugar, another splash of water, the extra virgin olive oil, and finally the salt.
- Mix thoroughly until you get a soft and consistent dough.
- Cover the dough with a clean kitchen towel and let it rest for 2 hours at 25-26°C (77-79°F), until it doubles in volume.
- Transfer the dough onto a work surface lightly dusted with semolina flour.
- Perform a few stretch-and-fold cycles: lift the dough, let it slap onto the surface, and fold it over itself.
- Place the dough back into a bowl and cover it with plastic wrap.
- Let it rise for about 15 minutes.
- Transfer the dough back to the floured work surface and divide it into 2 equal parts.
- Shape them into 2 round dough balls and place them on a tray.
- Cover with a kitchen towel and let them rise for another 30 minutes.
- Roll or stretch out each dough ball just like a pizza until you get a disc of about 25 cm (10 inches) in diameter.
- Lightly flour both sides of each disc.
- Bake on a baking sheet in an oven preheated to 240°C (465°F) for 7-8 minutes.
- Remove the pizzolo from the oven and let it cool slightly.
- Slice it horizontally in half and stuff it to your liking.
- Sprinkle the top surface of the pizzolo with grated Parmigiano Reggiano cheese, a drizzle of olive oil, and dried oregano.
- Place the stuffed pizzolo back in the oven for another 5 minutes at 240°C (465°F).
- Remove from the oven and serve very hot.
... and now, let's enjoy!
Tips
To achieve an authentic result, it is recommended to use fresh ingredients and a pizza stone, which makes the base much crispier. It is very important to respect the rising times to ensure a light, airy, and well-leavened dough.
Additional Info
The pizzolo is a traditional specialty from the town of Sortino, in the province of Syracuse. Originally born as an evolution of local country bread, over time it has become one of the most iconic products of Sicilian gastronomy.
Substitutions & Variations
In addition to the classic version filled with tomato and cheese, the pizzolo can be stuffed with cured meats, vegetables, mushrooms, or typical local ingredients. There are also sweet variations, prepared with chocolate hazelnut spreads, sweet ricotta, or pistachio cream.
Serving Suggestions
Pizzolo is best enjoyed hot, straight out of the oven, when the cheese is still melted and gooey. It can be served as a single main course, shared during an informal dinner, or accompanied by a cold, refreshing beverage.
