4 pizzas
Pancetta e Cipolla
- Hydration
- 65%
- Dough ball
- 250g
- Fermentation
- 49h
- Salt
- 2.8%
- Bake
- 60–90 sec
- Oven
- Wood-fired oven
- Makes
- 4pizzas
- Active time
- 30min
Ingredients
- Dough ball PizzaLovers house dough 65%, cold-fermented 48 h
- 250 g
- Peeled San Marzano tomatoes, crushed by hand
- 65 g
- Fior di latte, diced and drained
- 70 g
- Pancetta, diced
- 50 g
- Red onion, thinly sliced and lightly softened
- 45 g
- Extra virgin olive oil
- 5.0 g
- Black pepper after baking
- 0.3 g
Total dough485 g
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Scale up or down — the yeast is recalculated automatically.
Method
- Take the dough balls out of the fridge 2–3 hours before baking and let them sit covered at room temperature.
- Preheat the oven well in advance: 45–60 minutes for a steel in a home oven, 20–30 minutes for a gas oven, longer for a wood oven. Measure the floor with an IR thermometer — you want around 450 °C (840 °F).
- Stretch the ball by hand from the centre outward on a semola-floured surface. Never touch the outer two centimetres.
- Spread the onion over the cheese and scatter the pancetta cubes sparingly on top.
- Bake until the pancetta has coloured at the edges and the fat has melted into the cheese.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
Pancetta is fattier than it looks, and it needs either high heat or a head start in the pan. Diced and spread sparingly, it renders perfectly in ninety seconds.
outside AVPN – a cured-meat and onion pizza outside the recipes in the disciplinare.
Topping order
- Tomato sauce
- Fior di latte
- Onion
- Pancetta on top
- Pepper after the oven
Common mistakes
- Pancetta in large pieces, which stay raw inside.
- Extra olive oil on an already fatty topping.
- Raw onion that burns.
Tips
- Dice the pancetta into 5 mm pieces so it has time to render in ninety seconds.
- In a home oven: fry the pancetta halfway before it goes on.
Variations
- With rosemary instead of pepper.
- Without tomato sauce, as a white version.
- With guanciale for a more Roman flavour.
Recalculate the recipe
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Open the calculator with the Pancetta e Cipolla settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Salsiccia e Cipolla
- Salumi on pizza – salsiccia, prosciutto, mortadella
- Pizza in a home oven – a Neapolitan feel at 250 °C
- Stretching – push the gas towards the rim, never out of it
