Pizza bonci recipe by of 25-01-2014 [Updated on 05-04-2019]
After hearing so much about the Pizza Bonci, or the pizza in a pan prepared according to the recipe of the Roman pizza maker Gabriele Bonci, I decided to prepare it myself and after 24 hours of leavening here I am with my result. The dough is soft, well alveolated and very digestible but for me as a Neapolitan, this is not a pizza, but an excellent focaccia identical to the one I eat by the electric oven or that I ate in Rome in the pizzerias in the center . I made half the dose, just right for an oven dish and I stuffed the bonci pizza with cherry tomatoes and smoked cheese and at home we licked our chops. I leave you to the recipe and I wish you a happy Saturday, pelvis
How to make bonci pizza
q.s. to roll out
Put the flour and half the water in a bowl and mix with a fork.
Dissolve the yeast in a little water and add it to the dough, mix until you get a grainy mixture.
Add the salt, oil and the rest of the water and always mix with a fork.
At this point, let the dough rest in the bowl covered with a cloth for 10 minutes.
Turn the dough upside down on a surface sprinkled with semolina and close by making two folds taking the dough from the sides.
Then take the dough and put it back in the bowl sprinkled with a drizzle of oil, with the side closed by the folds facing down.
Cover with a bit of cling film and leave to rest on the lowest shelf of the fridge for 20/24 hours.
Now remove the pasta from the fridge and leave it to cool to room temperature for 1 hour.
Turn the dough over onto the floured surface with the semolina.
Now spread it out by spreading it with your hands.
Move it onto the baking sheet sprinkled with a drizzle of oil and let the bonci pizza rest for about 3-4 hours, covered with plastic wrap.
Now season the pizza as you prefer and bake in a preheated oven at 250 ° C, cook for 10 minutes then lower the temperature to 230 ° C and continue cooking for another 10 minutes.
Serve the bonci pizza.