REC: The Pizza-Sandwich Hybrid of Your Dreams
This is how I want my focaccia! Colleen
Serious Eats Trapizzini
For his trapizzini, Callegari bakes up puffy squares of pizza bianca that he then cuts into triangles, slits open to form a pocket, and fills with riffs on traditional Roman dishes, like braised oxtail and meatballs.
Callegari's proprietary trapizzino dough recipe is leavened with a natural sourdough starter, which makes for delicious pizza but not an easy at-home, game-day-friendly recipe. To make a more user-friendly version, I decided to adapt Kenji's pizza bianca recipe, which gets its rise from instant yeast, while also incorporating the cold-fermentation and dough-folding techniques used by Bonci. I started by scaling up Kenji's recipe in order to yield a full 13-by-18-inch baking sheet of pizza.
1kg (35.25 ounces; about 6 1/2 cups) bread flour, plus more for dusting
20g (0.7 ounces; 5 teaspoons) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
7g (0.25 ounce; 1 packet or 2 rounded teaspoons) instant dry yeast, such as SAF
800g (28.25 ounces; about 3 1/3 cups) room temperature water
80g (2.8 ounces; 6 tablespoons) extra-virgin olive oil, divided, plus more for bowl and finishing
Coarse sea salt, such as Maldon or fleur de sel
1.For the Dough: Combine flour, salt, and yeast in large bowl and whisk together until homogenous. Add water and stir with wooden spoon until no dry flour remains, about 2 minutes. Add 40g (1.4 ounces; 3 tablespoons) olive oil and stir to incorporate, using hands if necessary to work oil into dough. Transfer dough to a clean large bowl that has been lightly greased with olive oil; cover with plastic wrap, and let rest at room temperature for 1 hour.
2.Transfer dough to clean surface dusted with flour; dust your hands and dough with flour. Pat dough into large rectangle, with long sides of the rectangle parallel to countertop. Gently pull the upper long edge of the rectangle, stretching dough, and fold it into the middle of the rectangle. Then gently pull the lower edge, and fold it into the middle of the rectangle. Pinch these folded edges together to seal them together, forming a seam. Rotate dough 90 degrees, and repeat folding and sealing process. Rotate dough 90 degrees and repeat once more. Cover dough with a clean kitchen towel and let rest for 15 minutes.
3.Repeat this entire folding process once more, for a total of 6 folds. Place dough seam side down in lightly greased large bowl. Lightly drizzle dough with olive oil, and use your hands to gently rub it over the surface. Cover tightly with plastic wrap, and refrigerate for at least 18 hours or up to 3 days.
4.Baking the Pizza: Remove dough from refrigerator and let sit at room temperature for 10 minutes. Lightly spray 13-by-18-inch rimmed baking sheet with vegetable cooking spray; pour remaining 40g (1.4 ounces; 3 tablespoons) olive oil onto baking sheet and spread over entire inner surface (including rim) with your hands. Transfer dough seam side down to prepared baking sheet, and spread gently with your hands to mostly fill the pan (don't worry if dough doesn't fully stretch to edges). Lightly dust surface of dough with flour, cover with clean kitchen towel, and let rise at room temperature until dough is very soft and puffy and nearly doubled in volume, 1 1/2 to 2 hours.
5.One hour before baking, adjust oven rack to lower-middle position. Place baking stone or Baking Steel on it , and preheat oven to 550°F (290°C). Using floured hands, gently push and stretch dough into corners of the pan by pressing out from the center. Divide dough into 8 equal-sized rectangles by first drizzling olive oil to trace outline of pieces, and then use bench scraper to cut dough along the lines. Drizzle more olive oil over top of the dough, and use hands to gently rub over entire surface. Sprinkle with coarse sea salt. Transfer entire baking sheet with dough to oven, positioning it on top of baking stone.
6.Bake until dough is cooked through and top surface of pizza is burnished golden brown, about 16 minutes, rotating baking sheet halfway through baking. Let pizza cool in baking sheet on wire rack for 5 minutes; use spatula to separate pieces. When ready to serve, return pizza pieces to oven to bake directly on baking stone until bottom crust is evenly browned and crisp, about 4 minutes. Transfer to cutting board; cut each piece in half diagonally, and then cut slit down middle of the now-exposed interior of each pizza triangle to form a pizza pocket. Stuff pockets with fillings of your choice, and serve immediately.
Notes
For best results, use a digital scale set in grams to measure ingredients.
Trapizzini can be stuffed with any number of fillings. If you want to keep things Italian, meatballs and sautéed broccoli rabe make for excellent sandwich stuffers. Or get wild, and fill your pockets with something like Texas-style chili.
Make-Ahead and Storage
The dough can be made and stored in the refrigerator up to 3 days in advance.
For ideas, combinations available at the NYC store:
POLLO ALLA CACCIATORA
chicken, garlic, white wine, rosemary
POLPETTA AL SUGO
beef meatball, tomato, celery, carrot, parmigiano reggiano
PARMIGIANA DI MELANZANE
eggplant, tomato, mozzarella, parmigiano reggiano, basil
PADELLACCIA DI MAIALE
heritage pork shoulder, rosemary, sage, wild fennel pollen, white wine
CODA ALLA VACCINARA
oxtail ragu, celery, red wine
DOPPIA PANNA
stracciatella di burrata, sicilian anchovies
ZIGHINÃ
beef shoulder, tomato, & berbere spice
TRIPPA ALLA ROMANA
honeycomb tripe, tomato, pecorino romano, mint
VIGNAROLA
artichokes, peas, fava beans, lemon oil, chili flakes, fresh mint
PICCHIAPÓ
braised beef shank, tomatoes, red onion, black pepper
LINGUA IN SALSA VERDE
veal tongue, parsley, hint of sicilian anchovies
ZUCCA E MANDORLE
butternut squash, toasted almonds, pecorino romano
GENOVESE
beef and onion ragu, black pepper, parmigiano reggiano
MISTICANZA ALLA ROMANA
seasonal greens, chili, garlic
CECI E ROSMARINO
chickpeas, rosemary
CARCIOFI ALLA ROMANA
artichokes, white wine, garlic, mint
ZUCCHINE ALLA SCAPECE
zucchini, garlic, stracchiatella di burrata, mint
CAPONATA DI VERDURE
red pepper, zucchini, eggplant, tomato, white wine vinaigrette
https://www.seriouseats.com/2019/01/how-to-make-trapizzino.html
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