Pizza party con la pizza di Gabriele Bonci

Alzi la mano chi non ama la pizza! Scommetto che nessuno ha osato alzare la mano… ammettiamolo, è impossibile non amare la pizza, e non solo in quanto italiani, ma in quanto esseri umani dotati di stomaco e papille gustative.

La pizza è una delle meraviglie del mondo, una delle cose che mette d'accordo un po' tutti, data la sua incredibile versatilità. Questo è sempre stato il mio pensiero, ma ne ho avuto ulteriore conferma da quando ho scoperto la pizza di Gabriele Bonci (scoperta grazie all'amica Elisa del blog Kitty's Kitchen), notissimo mastro pizzaiolo romano, la cui pizza è ormai leggenda. Purtroppo non ho ancora avuto il piacere di assaggiare la pizza fatta di suo pugno, ma ho in mente di rimediare con un giretto da Pizzarium la prossima volta che passerò nuovamente da Roma (momento che non dovrebbe essere poi così lontano).

In realtà, però, grazie a degli ottimi video trovati su Dissapore e ai consigli reperiti grazie ad alcune foodblogger, mi è stato possibile tentare di imitare la pizza del Maestro, con il grosso vantaggio di non aver mai assaggiato l'originale… in questo modo non potrò mai sapere se rispecchia davvero la sua. Ciò detto, io mi sono proprio innamorata di questa pizza, molto idratata (come vedrete, contiene un'altissima percentuale di acqua), molto lievitata (ma molto lentamente) e molto, molto leggera. Così non dovrete sentirvi in colpa quando ne mangerete una fetta in più… e credetemi, lo farete, ah se lo farete!

Ma fate come me, organizzate un bel pizza party, così dividerete la vostra colpa con i vostri commensali.

PIZZA PARTY!
(con le dosi di impasto qui indicate io ho fatto 5 pizze -e 2 farinate, che trovate sotto. Noi ci abbiamo mangiato in 8 persone)

Ingredienti

* 1,2 kg di farina 00

* 300 g di farina integrale (io ho usato normalissima farina integrale, ma potreste usare anche quella di farro, ad esempio), che assorbe più acqua, e permette quindi di ottenere una pizza davvero molto idratata

* 1,2 kg di acqua fredda (lo so che fa strano dire "chili di acqua", ma è così)

* 10,5 g di lievito di birra secco

* 60 g di olio extra vergine d'oliva

*30 g di sale fino

Procedimento

L'impasto della pizza va preparato circa 28 ore prima di quando intendete mangiare la pizza… meglio dirlo subito, così da sedare ogni dubbio!

Mettete in una terrina capiente i due tipi di farina e iniziate ad aggiungere acqua, mescolando con una forchetta; aggiungete quindi il lievito e impastate bene con le mani. Continuate ad aggiungere acqua, fino a suo esaurimento, e ad impastare: l'impasto in questa fase deve risultare stracciato. Aggiungete l'olio e il sale ed impastate ancora; infine, mettete l'impasto in un piccolo contenitore oliato.
Qui trovate il video in cui vedete come impasta il Maestro.

Da questo momento inizia la fase più importante, quella dei rigeneri (che io chiamo rinfreschi): infatti, l'impasto va rinfrescato dalle 3 alle 5 volte, aspettando ogni volta 10 minuti fra un rigenero e l'altro. Dopo ogni rigenero la pasta comincia a formare i legami di glutine e ad essere quindi più compatta. Il rinfresco si fa rovesciando l'impasto su una spianatoia infarinata, ripiegando l'impasto su se stesso e poi ruotandolo di 90°, facendo sempre in modo che la piega della pasta torni in verticale rispetto al nostro corpo; una volta fatto il rinfresco, mettete l'impasto nel contenitore oliato, e ripetete sempre il medesimo procedimento. Qui vedete l'intero processo dei rinfreschi eseguito da Gabriele Bonci (ovviamente il mio 5° rigenero non è stato per nulla artistico, ma fatto esattamente come i primi quattro).

Terminata questa fase nodale, mettete l'impasto in un contenitore, copritelo con della pellicola per alimenti (o mettetelo in un contenitore ermetico) e lasciatelo in frigorifero a lievitare per 24 ore. Poi, tiratelo fuori dal frigo e lasciate lievitare il vostro impasto a temperatura ambiente per 3-4 ore, prima di procedere con la realizzazione della pizza.
Qui sotto vedete il collage con tutte le fasi del mio impasto.

 

Quando avete il vostro impasto lievitato, dividetelo in parti, in modo che poi vi sia facile procedere con la stesura. A me con le dosi di impasto indicate sono venute 2 teglie grosse (tipo placche da forno), 1 pizza farcita, 1 pizza Margherita e, con gli "scarti", una piccola schiacciata: quindi dovete fare due palle di impasto più grosse (insieme saranno circa i 2/3 dell'impasto) e 4 più piccole (3 uguali e una di scarto).

Guardiamo ancora la stesura, e poi ci concentriamo sulle tipologie che ho scelto e come realizzarle. Qui trovate il video su come stendere la pizza: ungete la teglia, poi mettete l'impasto su un piano infarinato e cominciate a schiacciare i bordi, poi passate al centro e, infine, girate l'impasto dall'altra parte, continuando a lavorare delicatamente (ma non troppo) la pasta con i polpastrelli. Quando la pasta è della grandezza desiderata, spostatela nella teglia appoggiandola sull'avambraccio, e non prendendola con le mani; continuate a massaggiarla anche nella teglia, finché l'impasto non ne avrà preso perfettamente la forma.

Attenzione: questo vale per fare pizze "normali", ma qui arriviamo al dunque… le due pizze più grosse per me sono pizze invertite, quindi l'impasto non va messo immediatamente nella teglia.

Ora che sapete come agire, vi racconto le mie pizze, iniziando proprio da quelle invertite, dove cioè il condimento si mette sotto e la pasta della pizza sopra, in modo che questa riesca a cuocere perfettamente anche nei normali forni di casa, che di solito non raggiungono nemmeno lontanamente le temperature di quelli professionali. In questo modo, invece, le pizze risulteranno perfette.

PIZZA INVERTITA CON PORRO E PATATE
(idea presa da Kitty's Kitchen, sostituendo però il cipollotto con il porro)

Ingredienti (per il condimento)

* 2 patate di medie dimensioni

* 1 grosso porro

* sale q.b

* pepe nero macinato q.b

* olio extra-vergine q.b

Procedimento

Bollite le patate, fatele intiepidire e poi privatele della buccia. Ricoprite una teglia con la carta forno, poi mettete del sale, un filo d'olio, infine il porro tagliato a rondelle sottili. Sopra lo strato di porro, fate uno strato di patate, passate attraverso uno schiacciapatate; salate, pepate e mettete un filo d'olio. Infine mettete sopra la pasta della pizza. Infornate in forno al massimo per 20-25 minuti, poi tirate fuori dal forno e capovolgete la pizza su un tagliere. Tagliate con le forbici, per rispettare gli alveoli della pizza.. ed ecco il risultato.

 

PIZZA INVERTITA CON CIPOLLE DI TROPEA

Ingredienti (per il condimento)

* 2 grosse cipolle di Tropea

* olio extra-vergine q.b

* sale q.b

Procedimento identico al precedente.

 

PIZZA MARGHERITA

Ingredienti

* circa 150g di polpa di pomodoro

* olio extra-vergine q.b

* circa 100g di mozzarella

* origano

* olive taggiasche

Procedimento

Stendete la pasta nella teglia (come detto sopra), poi spargete il pomodoro con le mani e mettete un filo d'olio. Infornate in forno al massimo per circa 15 minuti (controllate la cottura: la base deve essere cotta), poi estraete dal forno, aggiungete la mozzarella spezzettata con le mani, l'origano e le olive, e mettete ancora in forno per qualche minuto, in modo che la mozzarella si sciolga, ma non bruci. Tirate fuori dal forno, tagliate e gustate!

 

PIZZA FARCITA CON STRACCHINO E PROSCIUTTO CRUDO

Ingredienti

* 100 g di prosciutto crudo

* 100 g di stracchino o crescenza

* olio extra-vergine q.b

Procedimento

Stendete un impasto e mettetelo in una teglia precedentemente oliata, poi oliate bene la superficie dell'impasto e sovrapponete un secondo strato di impasto, schiacciando un po' i bordi (ma non troppo); oliate anche la seconda superficie, bucherellandola con un cucchiaio. Infornate poi in forno al massimo per 15-20 minuti, o finchè la pizza non sarà cotta. Sfornate, separate i due strati (sarà semplicissimo) e poi farcite con quel che volete: io ho scelto stracchino e prosciutto crudo (ma, in altra occasione, ho usato robiola e bresaola), finendo con un filo d'olio e poi chiudendo questo grosso "panino" di pizza. Tagliate con le forbici e gustate! Se avete dei dubbi, qui, dal minuto 1:34, vedete come fa il Maestro.

SCHIACCIATA CON STRACCHINO E PATÈ D'OLIVE

Ingredienti

* 100 g di stracchino

* 50 g di patè d'olive (per me quello hand-made)

Procedimento

Stendete la pasta piuttosto sottile (io l'ho fatto per necessità: era la palla d'impasto più piccola) e mettetela in una teglia precedentemente oliata; condite poi la superficie con olio extra-vergine d'oliva. Infornate in forno al massimo per 15-20 minuti (o finché cotta). Sfornate, e guarnite con stracchino e patè d'olive (o quel che preferite). Gustate ben calda.

 

FARINATA

Ingredienti

* 250 g di farina  di ceci (per me quella del Molino Chiavazza)

* circa 400 ml di acqua (va ad occhio, in realtà)

* sale q.b

* olio extra-vergine q.b

* pepe nero macinato q.b (opzionale)

* rosmarino (opzionale)

Procedimento

In una terrina, mescolate la farina di ceci e il sale. Mescolando con un cucchiaio, iniziate ad aggiungere acqua: considerate che potrebbe essere necessaria una quantità maggiore rispetto a quella da me indicata. L'impasto, infatti, deve risultare molto morbido, ma non troppo liquido. Poi aggiungete abbondante olio extra-vergine e lasciate riposare per almeno 2-3 ore.
Mescolate ancora l'impasto, poi oliate due teglie e distribuitevi l'impasto, finendo con dell'olio extra-vergine (fate attenzione che l'olio non "buchi" la farinata). Infornate in forno al massimo per circa 10 minuti, o finché non sarà ben cotta (ma non fatela asciugare troppo). Se volete aromatizzarla al rosmarino, mettetene qualche rametto in cottura, non appena la farinata inizierà a solidificare; altrimenti, lasciatela in purezza e lasciate che siano i commensali a decidere se guarnirla con pepe nero macinato (un classico, per me irrinunciabile) oppure no.
Questa farinata casalinga è diversa da quella che siete abituati a mangiare in pizzeria  (sempre a causa della differenza fra i forni), ma è comunque una valida alternativa.

So che questo post è stato molto più lungo e forse più noioso del solito, ma spero che possa esservi utile per organizzare un pizza party senza perdere la testa e, magari, con qualche idea in più.

213 pensieri su “Pizza party con la pizza di Gabriele Bonci

  1. ciao juliet, sono Franca di bologna.
    Bella l’idea della pizza-tatin ,ho appena tagliato a cubetti la mia cotognata che mi fissa da sopra uno scaffale coperta da un telo da 10 giorni…ti dirò come è venuta quando sarà asciutta su tutti i lati.
    Ma se la rotoli nello zucchero semolato dopo lo zucchero non si scioglie?Quando l’avevo fatta l’anno scorso non avevo la ricetta e non sapevo che deve asciugare così tanto ,l’ho tagliata, rorolata, messa nei pirottini da pasticceria, fatto un bel vassoio e.. dopo tre ore i pirottini erano in brodo…
    I miei clienti mi hanno detto che era buonissima e hanno avuto il cuore di richiedermela anche adesso, ma quest’anno vorrei evitare la figura di…ciao ciao fra

    1. Ciao Franca! Sono contenta che la pizza-tatin ti piaccia.. è una grande idea, soprattutto considerate le temperature dei forni ciofeca di casa 😉
      Per quanto riguarda lo zucchero e la cotognata,onestamente non mi ero accorta del problema di scioglimento dello zucchero quando la cotognata è “fresca”! Secondo me con la cotognata ben asciutta, al massimo, c’è il problema che lo zucchero non riesca ad aderire alla caramella, ma non credo si sciolga.
      Io alla fine ho optato per metterle in barattolo senza lo zucchero intorno.. e le ho anche regalate prive di zucchero di copertura, quindi non saprei cosa consigliarti.. prova magari a fare una prova con qualche cotognatina e vedi che succede :S
      Mi spiace non poterti essere d’aiuto più di così!

  2. <3 <3 tesoroooo! 🙂
    Che pizza meravigliose! E che fame mi fai venire!!
    Però se mi tenti così al tuo prossimo pizza party mi tocca prendere il treno e venire fin lì.
    Grazie per l' "amica" mi sono emozionata quando l'ho letto… Sei dolcissima! Smack Giulietta!

    1. O tocca a me prendere il treno e assaggiare finalmente la pizza del Maestro LIVE?!
      Figurati.. dopo tutte le e-mail e i tweet su questioni pizzare e oktoberfestiane, la dicitura ti spetta di diritto.. e poi le amicizie, anche se virtuali e magari non profonde, hanno sempre spazio di crescita!! :*)

  3. Ehi ma quante ne hai fatte???? Una anche per me no??? ;-D Comunque sono bellissime, la consistenza è perfetta! Ti copio la ricetta, voglio provarlaaaaaaaa!!!!!!!!!!!!!!!!!!!!!!!!!!!

    1. Eh, ne ho fatte un bel po’ 😀 … forse pure troppe! Ma non potevo mica far andare via qualcuno con la fame, no?!
      Quando proverai non tornerai più indietro!!

  4. Ma le hai fatte tutte insieme?! Oppure hai sapientemente collettato le tipologie per postarcele tutte insieme in questo articolo stupendo (che ho già copiato, salvato e stampato)?!
    Concordo con Franca, l’idea della PizzaTatin mi piace da morire, e dovremmo chiamarla così d’ora in avanti! E’ veramente un’idea originale, mai visto nulla del genere prima.
    Bravissima e ti ringrazio molto per questa lezioncina di pizza, davvero molto, molto gradita!

    Un super abbraccio
    Mari

    1. Sono tutte frutto di una giornata di impasto e di uno svuotamento di frigo colossale per far posto a tutto quell’impasto 😀
      La pizza tatin (bellissimo nome), credimi, è geniale: fondo (cioè crosta di pizza/sopra) croccante, pizza ben lievitata (si vedono i buchi, se ci fai caso) e condimento a base di verdure umido.. perfetta!
      Spero davvero che questo excursus sulla pizza possa essere utile… ed è davvero una pizza favolosa, che non pare nemmeno di averla mangiata, tanto è leggera! 🙂
      Un bacione!

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  56. I’m amazed, I must say. Rarely do I encounter a blog that’s equally educative and amusing, and let me tell you, you’ve hit the nail on the head. The issue is something that too few people are speaking intelligently about. I am very happy that I found this in my search for something regarding this.

  57. Have you ever thought about creating an ebook or guest authoring on other websites? I have a blog based upon on the same subjects you discuss and would really like to have you share some stories/information. I know my viewers would enjoy your work. If you’re even remotely interested, feel free to send me an email.

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  61. ให้สมาชิกทุกท่านได้ร่วมเดิมพันมากเป็นอันดับ 1 โดยที่เว็บของเรานั้นมีการเปิดบอลให้สมาชิกได้เลือกเล่นมากที่สุดในประเทศ โดยผู้เล่นทุกท่านสามารถสมัครเป็นสมาชิกบนเว็บไซต์ของเราได้เสมอ

  62. Today, I went to the beach with my kids. I found a sea shell and gave it to my 4 year old daughter and said “You can hear the ocean if you put this to your ear.” She placed the shell to her ear and screamed. There was a hermit crab inside and it pinched her ear. She never wants to go back! LoL I know this is totally off topic but I had to tell someone!

  63. Wow that was odd. I just wrote an very long comment but after I clicked submit my comment didn’t appear. Grrrr… well I’m not writing all that over again. Anyhow, just wanted to say great blog!

  64. When I initially commented I appear to have clicked on the -Notify me when new comments are added- checkbox and from now on each time a comment is added I get four emails with the exact same comment. Perhaps there is a way you can remove me from that service? Many thanks!

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