Pizza al tegamino

To prepare the pizza al tegamino, first pour the dry yeast 1 and malt into the water 2 and mix to obtain a homogeneous mixture 3.

Put the flour in a bowl 4 and add the yeast mixture 5, then mix with a spoon 6 until the flour has absorbed all the liquid. You will get a very rustic mixture, cover with plastic wrap and let it rise for 45 minutes.

In the meantime, prepare the zucchini: the ones to be fried should be cut with a mandoline to a thickness of about 3 mm 7. Set aside and cut the zucchini that you will need for the cream into cubes 8. Peel the shallot and slice it thinly 9.

In a pan, flavor a drizzle of oil with the shallot and a crushed clove of garlic 10, then add the diced zucchini 11, salt and mint leaves 12.

Cook over medium heat for a few minutes 13, if necessary you can wet them with a little water. When the zucchini are wilted, transfer them to a mixer 14 and blend to obtain a smooth cream 15. Set aside.

After the 45 minutes of resting the dough, add the salt 16 and make folds by bringing the outer edges inwards 17. Form a ball and let the dough rise again, covered with plastic wrap, for another 45 minutes 18.

Meanwhile, take care of the fried zucchini: heat the seed oil to a temperature of 150°, then dip the zucchini slices 19 and fry until golden brown 20, then drain on absorbent paper and set aside 21.

After the 45 minutes of resting the dough, add the oil 22 and proceed with the folds as before, bringing the outer edges inwards 23. Form a ball and let it rise again for 45 minutes in the bowl covered with plastic wrap 24.

In the meantime, dedicate yourself to the mint oil: bring a saucepan of salted water to a boil 25, then dip the mint leaves 26. Blanch them for a few seconds and drain 27.

Transfer the mint to a bowl with ice water to cool it and keep the color vivid 28. Squeeze the leaves well and put them in a jug 29, then add the oil 30.

Blend with an immersion blender 31, then filter the resulting mixture through a fine-mesh sieve 32. Set the mint oil aside 33.

At this point, take the leavened dough and turn it over on the oiled work surface 34, then stretch it by gently pulling the sides 35. Fold the outer edges inwards 36.

Pirla the dough 37 and divide it into 2 equal parts 38. Give the loaves a round shape and place each one in an iron pan with a diameter of 25 cm greased with oil. Also oil the surface 39 and let it rise for 20 minutes.

After this time 40, stretch the dough with the tips of the oiled fingers until it covers the entire surface of the pan, being careful not to let the gases of the leavening escape 41. Season the surface with oil and maldon salt 42, then cook in a preheated static oven at 230° for 20 minutes, placing the pan on the lowest shelf.

Once golden, take the pizza out of the oven and distribute the mozzarella 43 over the entire surface 44. Complete the cooking for 5 minutes in grill mode, placing it this time on the highest shelf. When the mozzarella has melted, take it out of the oven and garnish with the zucchini cream, creating transverse lines 45.

Also add the fried zucchini 46 and season with a few drops of mint oil 47. Your pizza al tegamino is ready to be served 48!