Here is a new recipe by our friend Renato Bosco who - after teaching us intricacies of natural yeast, the dough base for pizza and making margherita pizza by the metre - today offers us two new cooking lessons: making pizza dough with the ‘direct’ method, and pizza in a baking tray Verona-style. If you are passionate about cooking and baking, you will surely have some natural yeast or starter dough to enable you make a fabulous pizza in a tray. If you don’t have natural yeast in the house, don’t worry; many bakers, pastry or pizza makers will be happy to give you a piece so that you can focus on your personal production of starter dough, pizza and focaccia in general! The Veronese pizza in a pan uses Monte Veronese cheese, an excellent DOP cheese typical of that region. If you can’t find any, you can use another cheese from your own region ... although your pizza in a pan will in the end prove to be a little less ‘Veronese’!
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Prepare the pizza dough and let it rise for a few hours. Spread it on a well-oiled baking sheet, then smear over some tomato passata with a little salt. Bake this base and then let it rest. Sprinkle over the mozzarella, radicchio and Monte Veronese cheese, add a little olive oil and bake at 220°C for 4 minutes.
Add the yeast and knead for about a minute, then add the oil and knead for another minute. Then add salt and knead for 5 minutes until the dough is combined well
Smear some tomato passata over the dough and let it rise once again. Bake in the oven and leave to rest.