Veronese pizza: the recipe

Pizza and Italian regions

Pizza is the symbol of Italy in the world but, within the same country, there are dozens of different variations of pizza. This happens because each Region has its own specialty also given by specific ingredients that are used on a local basis and which are aimed at emphasizing traditions. Each region has its own recipe that refers to antiquity, to stories and generations that have handed down their knowledge. One of the best known and most appreciated pizzas is the Veronese one which is prepared in a pan, it is a sort of meeting point between Neapolitan pizza and focaccia and is extremely tasty especially when combined with the typical Monte Veronese cheese or the DOP cheese of the area.

The ingredients of the Veronese pizza

Two ingredients are essential for the preparation of Veronese pizza: quality products and oven at the right temperature. By combining these, it is possible to respect the recipe, the cooking and therefore the final result. The Veronese pizza has won many records and the filling is always made with cheeses. The Veronese pizza is not to be confused with the Veronese pinza, another local delicacy that is prepared instead as a sort of rustic cake. To prepare the base you need flour, water, yeast, making the normal pizza dough. The ingredients, on the other hand, must be those of the territory, therefore Veronese radicchio, Monte Veronese cheese, mozzarella, oil and salt. Alternatively, you can choose a variant of the cheese, as long as it always has a strong taste.

How to prepare Veronese pizza

• Ingredients for the preparation of the dough:
• 800 grams of type 1 flour
• 700 ml of warm water
• 5 grams of brewer's yeast
• 1 tablespoon of salt Extra virgin olive oil to taste

The first thing is to prepare the base of the pizza which is called long leavening. You need to mix the water and flour, let it rest for 30 minutes, then add the crumbled yeast and the salt and the rest of the water, until the dough becomes smooth and full-bodied.

At that point you have to grease it and put it in a container where you can let it rise for at least 15 hours, even better if for longer. The next day it is possible to reshuffle and then divide the portion into balls, so as to be able to make pizzas of about 30 centimeters.

Ingredients for the filling:

• 300 grams of Verona radicchio
• 200 grams of Monte Veronese
• 300 ml of tomato sauce
• 300 grams of mozzarella Salt to taste
• Extra virgin olive oil to taste

First you need to sauté the radicchio with oil and salt, without letting it overcook. Put the tomato on the ready dough, spread the mozzarella slices first, then the radicchio and finally the Monte Veronese cheese. Generously oil.

Bake at at least 200 degrees until the dough is crisp and golden. This step is essential since cooking is the most important part because it allows the dough to finish rising.

Use Spice home ovens to bake and enjoy your favorite pizza

For a pizza that is comparable to the traditional one, you need a specific oven such as the Spice ones.

The Spice Caliente electric oven allows you to cook pizza in 5 minutes, reaching temperatures that a normal oven cannot compare. The refractory stone cooking surface is non-stick and is the same used for wood-fired ovens because it can absorb all the moisture from the pizza, making it very crunchy and fragrant. The Spice Diavola Pro oven has an increased power of 1800 W which allows you to reach 460 degrees, therefore practically those guaranteed by a professional pizzeria.

With the Casapulla biscuit included, the heat spreads evenly and the cooking is perfect. With the Spice Diavola 16, on the other hand, a highly professional cooking can be obtained, with gas cooking and a temperature of 500 degrees that allows you to cook the pizza in just 60 seconds and in a much wider diameter up to 40 centimeters.