Piadina


I always get emails about what didn't get into the book and so many recipes did not. Here is a Piadina. We have a similar Piadina in the grilled section but this one is different. I have seen several ways. I typically do this in my wood Fire but I wanted to show how to make one in a gas oven at 575. I know it will work at 525 too. Here are some shots. I used a neapolitan dough recipe from the book. Same one I use in my restaurants. I push it out very softly to a 10 -11 inch circle leaving a lot of the gas in the dough. Cook it until it rises, baste it with oil, bake again for 1 minute. Take it out and cut open. Fill the pocket and continue to cook for 2 minutes cut and serve. To prevent the top from getting to crspy cut in half before second or third bake. See pics below. One of my favorite snacks..

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Tony Gemignani admin
posted over 2 years ago

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Man, these are beautiful. I grew up in Boston and there was a local chain called Papa Gino's. They did pita sandwiches with their pizza dough. It wasn't anywhere even close to these, but they were still good.

These, compared to any sandwich bread, are going to be head and shoulders above. Just stuffed by face with pizzas, but I'd eat one of those sandwiches in a second.

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Raj Irukulla admin
posted over 2 years ago


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