Sicilian Pizzolo

Name: Sicilian Pizzolo
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 3
Ingredients: Remilled durum wheat semolina 1.3 cups; Type 0 flour Manitoba 2 cups; Fresh brewer's yeast 2 tsp; Water 1.4 cups; Sugar 2 tsp; Extra virgin olive oil 2 tsp; Fine salt 2 ½ tsp; Tomatoes 1.8 lbs; Fine salt to taste; Oregano to taste; Extra virgin olive oil to taste; Provola cheese 12.3 oz; Parmigiano Reggiano PDO cheese 1.8 oz

Vegetarian

Difficulty: Average
Prep time: 20 min
Cook time: 13 min
Makes: 3 pieces
Cost: Low
Note + 2 hours and 45 minutes of rising

PRESENTATION

Recipe by
Fernanda Nicotra

The Sicilian pizzolo is a local specialty, found in some parts of Sicily and especially typical of Sortino (SR), where it is prepared following precise criteria for both ingredients and procedure. In this recipe, we present a version of the pizzolo, a way to create this baked product that is halfway between the stuffed focaccia and the pizza. Originally, this preparation was merely the first batch of dough used to test the temperature of wood-fired ovens before baking the bread. Over time, pizzolo has become a recipe in its own right, earning a special place in Sicilian gastronomy, proposed and stuffed in many ways: we have chosen simple flavors with tomatoes, provola cheese, and a sprinkle of oregano! Discover how to prepare homemade pizzolo and don't miss other delicious Sicilian cuisine specialties such as:

INGREDIENTS

For the dough for 3 pizzoli: Remilled durum wheat semolina 1.3 cups (250 g); Type 0 flour 2 cups (250 g) - Manitoba; Fresh brewer's yeast 2 tsp (10 g); Water 1.4 cups (330 g); Sugar 2 tsp (10 g); Extra virgin olive oil 2 tsp (10 g); Fine salt 2 ½ tsp (14 g)

For stuffing: Tomatoes 1.8 lbs (800 g); Fine salt to taste; Oregano to taste; Extra virgin olive oil to taste; Provola cheese 12.3 oz (350 g); Parmigiano Reggiano PDO cheese 1.8 oz (50 g)

Preparation

How to prepare Sicilian Pizzolo

To prepare the Sicilian pizzolo, pour the two flours into a bowl 1, crumble the yeast 2, and add part of the water 3.

Also add the sugar, oil 5, and salt. Pour in the remaining water gradually 6, mixing with a spoon to adjust the consistency of the dough.

Once the water is absorbed 7, let the dough rest covered with a cloth for 15 minutes 8. Pour the dough onto a lightly floured surface with semolina 9.

Work the dough by practicing slap and fold reinforcement folds 10, lifting the dough and letting it fall onto the surface, folding it over itself. Place the dough in a bowl, cover with plastic wrap 11, and let it rise for two hours at 77°F-79°F. After the resting time, the dough will have doubled in volume 12.

Place the dough on a surface, always floured with semolina 13, divide the dough into 3 equal parts 14 which you will shape into rounds, place the dough balls on a tray 15:

Cover with a cloth and let rise a second time for 30 minutes 16. The dough balls are ready 17, transfer them back to the floured surface 18.

Press down in the center to spread the dough 19, and stretch it as you would pizza dough 20, achieving a diameter of about 8-9 inches. Flour both sides and transfer the pizzolo onto a baking stone heated in the oven at 465°F and bake for 7-8 minutes 21.

Remove the pizzolo from the oven 22, let it cool slightly, then cut it in half 23 and fill it with tomato slices 24.

Salt and season with oil and oregano 25. Cover with provola slices 26, close it, and sprinkle with Parmigiano Reggiano 27.

A drizzle of oil and more oregano 28. Bake again in the oven, still on the baking stone, for 5 minutes at 465°F. Remove from the oven 29 and serve the Sicilian pizzolo hot 30.