Ingredients
FOR THE DOUGH
WATER
330 ml
RE-MILLED DURUM WHEAT SEMOLINA
250 gr
MANITOBA FLOUR (OR FLOUR 0)
250 gr
SALE
15 gr
CASTER SUGAR
10 gr
FRESH BREWER’S YEAST
10 gr
EXTRA VIRGIN OLIVE OIL
1 tablespoon
FOR THE STUFFING
THINLY SLICED ​​RAW HAM
100 gr
MOZZARELLA
1
ROCKET
q.b.
YOU ALSO NEED IT
RE-MILLED DURUM WHEAT SEMOLINA
q.b.
 

Pizzolo , or pizzolu in local dialect , is a typical recipe of Sicilian cuisine originating from Sortino. It is a savory leavened product , halfway between a pizza and a filled focaccia , traditionally prepared in the pizzerias scattered around the streets of the city but which, with a little time and patience, can be made at home without any difficulty.

The dough, with a rustic and fragrant consistency thanks to the presence of re-milled durum wheat semolina , is made by mixing the latter in a bowl with manitoba flour , crumbled brewer’s yeast, warm water, extra virgin olive oil , a pinch of sugar and salt. After a 15 minute rest, this is worked with a round of folds on a surface sprinkled with semolina, left to rise until it doubles in volume and finally divided into three loaves, to rest at room temperature for another half hour. At this point all you have to do is form many circular discs of 20-30 cm in diameter with your hands , place them on a micro-perforated non-stick baking tray and cook them in the oven until they are golden and crispy.

Once ready and allowed to cool, the pizzolo is then stuffed with raw ham, mozzarella well drained from the whey and rocket leaves, and then placed back in the oven for a few moments, just long enough for the cheese to melt: the result will be a unique dish crunchy and tasty, excellent to bring to the table, cut into slices, also as an appetizer or at aperitif time .

In the past, the pizzolo was nothing more than the first batch of dough, used to test the correct temperature of the wood-fired oven when baking the bread . Today it has become one of the products of excellence of Sicilian gastronomy, it can be stuffed with the most varied ingredients , such as caciocavallo, tomatoes and anchovies, grilled vegetables and stracchino, primo sale and caramelized onions , or it can be seasoned on the surface with a drizzle of oil , a pinch of coarse salt and a sprinkling of oregano, and then enjoyed alone as a delicious snack .

For optimal success we suggest using a refractory stone : a clay slab capable of retaining heat and distributing it evenly, which will make the leavened product incredibly tasty.

Find out how to prepare the pizzolo by following the step-by-step procedure and advice. If you liked this recipe, also try the sfincione from Palermo and Bagheria , or try your hand at the Sicilian scaccia .

How to prepare the pizzolo

Step 1
Collect the semolina and manitoba flour in a bowl
1
.

Step 2
Crumble the brewer’s yeast with your hands
2
.

Step 3
Pour half lukewarm water
3
.

Step 4
Add the sugar
4
.

Step 5
Add the extra virgin olive oil
5
.

Step 6
Continue with salt
6
.

Step 7
Mix the ingredients roughly
7
.

Step 8
Add the remaining water
8
.

Step 9
Continue mixing with a spoon
9
until you obtain a soft mixture.

Step 10
Cover with a clean tea towel
10
and let it rise for at least 15 minutes.

Step 11
Once the time has passed, transfer the dough to a work surface sprinkled with semolina
eleven
.

Step 12
Knead with your hands and make a round of folds
12
.

Step 13
Form a smooth and homogeneous dough, place it back in the bowl and let it rise again, covered with a cloth
13
, inside the switched off oven, with the light on, for about 2 hours.

Step 14
Once doubled in volume
14
, take the dough again.

Step 15
Turn it out onto the work surface sprinkled with semolina and divide it into three equal parts with the help of a tarot knife
15
.

Step 16
Form as many loaves
16
and let them rest for half an hour.

Step 17
At this point, roll out the dough with your hands, spreading it with your fingertips
17
and forms discs of 20-30 cm in diameter.

Step 18
Transfer the lace onto a micro-perforated non-stick baking tray
18
, or on a refractory stone, and cook in a preheated static oven at 240°C for 8-9 minutes.

Step 19
Once cooked, take the pizzolo out of the oven, let it cool for a few minutes and divide it in half using a serrated knife
19
.

Step 20
Stuff it with raw ham
20
.

Step 21
Add the sliced ​​mozzarella
21
, drained and well squeezed.

Step 22
Complete with arugula
22
.

Step 23
Close with the remaining half
23
and heat in the oven at 240°C for 5 minutes.

Step 24
When the mozzarella has melted, and the pizzolo is hot and crunchy, arrange it on a cutting board, bring to the table and serve cut into slices