Pizza rianata trapanese, or pizza 'origanata'. Since it is literally sprinkled with dried oregano, that gives this typical Sicilian recipe and precisely Trapani a wonderful flavor and balsamic scent. It is part of the wonderful and varied world of SICILIAN ROTICCERIA. The rianata trapanese is a Deco, or a municipal name, and therefore also has a precise production specification.
The rianata trapanese is a pizza in a pan with slightly rounded corners, based on durum wheat re-milled semolina. Although it is possible to add a maximum amount of 20% of double zero flour if you prefer a lighter and more honeycombed pizza. But in reality it does not need, because the rianata is not a focaccia nor a Neapolitan pizza: durum wheat semolina, which is the true Sicilian tradition, it's perfect.
Pizza rianata: how it is made according to the production specification
The seasoning, to be regulated, it's very simple, as you see in this very short VIDEO TUTORIAL. A little’ of tomato puree, fresh tomatoes type Ciliegino, Datterino or (even better) Pizzutello (Italy), Garlic of Nubia, parsley, salted sardines and oregano. And then three ingredients that in Sicily are hardly missing: sardines or salted anchovies, grated Sicilian pecorino cheese and an excellent extra virgin olive oil. Better if a Valli Trapanesi Dop oil. The pizza rianata trapanese is a tasty pizza, delicious. I use dry brewer's yeast and make a maturation in the refrigerator for 12-24 hours before moving on to leavening. In this way the pizza is digestible and easily workable.
The Rianata Trapanese must be spread not too thick, about one centimeter (then it will rise) and must not have a very pronounced cornice. In Trapani they sell it everywhere: in bakeries, in rotisseries, on street corners. A little’ like sfincione in Palermo or the FOCACCIA WITH TUMA in Messina. And if by chance you were planning a visit to Trapani, read my article on the’ITINERARY ON THE SALT ROUTE, BETWEEN TRAPANI AND MARSALA, with lots of advice on what to see and where to eat. And now I wish you good day!
FOR THE DOUGH:
500 grams of durum wheat semolina
220 milliliters of natural mineral water
100 milliliters of milk (or water)
a tablespoon of extra virgin olive oil
2 grams of active dry yeast
8 grams of salt
FOR THE DRESSING:
sardines or anchovies in salt, to taste
120 grams of tomato puree
cherry tomatoes, Datterino, Pizzutello (Italy)
Salt, to taste
dried oregano, to taste
2 cloves of finely chopped garlic
a piece of finely chopped onion
parsley, to taste
grated Sicilian pecorino cheese, to taste
extra virgin olive oil, to taste
You can knead the dough for the pizza rianata trapanese both in a planetary mixer and by hand in a large bowl. For the seasoning and the final result you can look at this very short VIDEO TUTORIAL.
For the dough. Put the semolina in the bowl, the dry yeast, water, the milk and start kneading until you get a coarse but homogeneous mixture. Add the extra virgin olive oil and salt. Continue to knead in a planetary mixer or on the lightly floured work surface until a smooth dough is obtained. Put the dough in a bowl lightly greased with extra virgin olive oil, cover with plastic wrap for food in contact and let it rest in the refrigerator for at least 12-15 hours.
After maturation in the refrigerator, remove the dough from the refrigerator and let it rise at room temperature (better if in the oven with light and in any case around 24-26 degrees) for 3-5 hours. The dough will have to rise until doubled, and be visibly swollen and ventilated.
For the dressing. While the dough for the rianata pizza rises, prepare the tomato sauce by browning the onion in extra virgin olive oil in a saucepan, add the tomato puree, a little salt and cook for 10-12 minutes over low heat, so that the sauce shrinks.
Finely chop the garlic and parsley.
Condiment of the rianata pizza. When the dough is doubled in volume, carefully grease a baking sheet. Roll out the dough evenly using your fingertips to a thickness of about 1 centimeter. The rianata pizza must not have a pronounced cornice. Season the pizza by first distributing the sardines or salted anchovies into small pieces (obviously carefully watered under running water). Then sprinkle the dough with finely chopped garlic. Distribute the tomato sauce and fresh cherry tomatoes (if seasonal) cut in half.
Continue the distribution of the ingredients by adding plenty of grated pecorino cheese and finally chopped parsley and dried oregano. Season with a pinch of fine salt and sprinkle with extra virgin olive oil.
Cooking of the rianata. Cover with plastic wrap and let stand for 45 minutes. Meanwhile, preheat the oven to 230 degrees static. When the oven is hot, bake by placing the pan at half height and cook for 7 minutes at 230 degrees, then lower the temperature to 180 degrees and continue cooking for another 5 minutes, for a total cooking time of about 12 minutes.
Once the pizza rianata trapanese is baked, try to resist the wonderful scent it makes and cover it with a few more drops of extra virgin olive oil. Then run to the table. Bon appétit!