Pizza in a messina pan, easy recipe to prepare on Saturday evening to enjoy it calmly with your friends. Is’ a simpler variation of the FOCACCIA ALLA MESSINESE, typical recipe of Messina. The differences are both in the ingredients, both in processing. In the Messina focaccia they serve lard, sugar and white wine: it is a high and soft focaccia. As in the Sicilian tradition of focaccia and SFINCIONI. Pizza in a messina pan, instead, it has a very simple dough and is low and crispy on the bottom.
On my YouTube channel you will find a very short VIDEO TUTORIAL to show you both how easy it is to make and roll out the dough of the pizza in the Messina pan, and how to conderla.
It doesn't change, though, the seasoning. Based on curly endive (which in Messina is called 'escarole'), Cherry tomatoes, abundant anchovies and especially fresh tuma. A delicate cheese that now few use even in Messina because it is decidedly more expensive than the tasteless but cheap 'stringy'. Difficult to find anyway outside sicily: to get a similar result you can use a fresh Asiago Dop.
I leave you the recipe with dry brewer's yeast and doses also with fresh brewer's yeast and sourdough. For every consideration and advice on type and amount of yeast, maturation, in the refrigerator and leavening times I refer you to the recipe of the HOME-MADE PIZZA ON THE TRAY, extremely detailed. And now I wish you a good appetite!
FOR THE DOUGH:
500 grams of double zero flour (the zero type)
280 grams of trace mineral water
3 grams of dried Brewer's yeast (or 80 grams of sourdough or 8 grams of fresh beer yeast)
10 grams of salt
15 grams DOP extra virgin olive oil
FOR THE FILLING:
350 grams of fresh Sicilian tuma (or Asiago PdO)
150 grams of cherry or datterino tomatoes
the heart of a fresh endive salad
ground black pepper, to taste
12 anchovy fillets in oil
fine salt, to taste
extra virgin olive oil, to taste
For the dough of the pizza in the pan sift the flour and put it in a bowl or in the kneading machine. Add dry beer yeast and water. Work briefly until you get a coarse dough. Add salt and extra virgin olive oil. Knead for 5 minutes until the mixture is smooth and consistent as in the VIDEO TUTORIAL. On the lightly floured work surface, round off the dough (pirlatura) and cover it with plastic wrap. Leave to rest for ten minutes. Put the dough in a bowl aeded with oil, covered with film, and leave it for 12 hours.
After the interval of rest, remove the container from the refrigerator and leave at room temperature for about three hours. Must be visibly increased in volume.
While the dough for the pizza in the pan rests, wash the endive and dry it carefully: must not remain damp. Then chop it into pieces not too small and chop it with extra virgin olive oil and a pinch of salt. Wash the tomatoes and cut them in half. Cut the cheese and anchovies into small pieces.
Spill the dough on the work top. Spread the dough to give it a rectangular shape, pressing with your fingertips and widening it as you see in the VIDEO TUTORIAL. You will need to obtain a dough the same size as the pan. Grease a baking sheet the size of 30 cm by 40 cm with extra virgin olive oil (especially on the edges). Put the dough in the baking tray, widen the sides so as to coincide with the edges of the pan.
Moisten the dough with a little water (use a brush) and cover the pizza with plastic wrap, letting it rest for at least an hour at room temperature. Also in this case the dough must be visibly increased in volume.
Preheat the oven to 200 degrees static and place the pieces of anchovies on the focaccia, the cheese, endive (so that it covers the cheese well) and the cherry tomatoes cut in half. Season with extra virgin olive oil, salt and plenty of freshly ground black pepper. Cook for about 15-20 minutes or until the escarole and cherry tomatoes are slightly wilted. Serve immediately! Bon appétit!