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Pizza with padded cornice

Pizza with padded cornice

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Pizza recipe with stuffed cornice of on 29-06-2019 [Updated on 20-04-2020]

There pizza with padded cornice is a notable delicacy that has been spreading for some years now in some pizzerias. It is a very normal pizza, made with dough to taste and stuffed as you prefer, just like any self-respecting pizza. The peculiarity lies, precisely, in its cornice, which is stuffed, usually with ricotta and little else, but even here you can indulge yourself, if you want (to say, there are those who also put sausage and provola in it, you do !);) The ideal, as for all pizzas, would be to use a long leavening dough, but if you are too curious to try the pizza with the padded cornice, you can do like me and use a slightly faster recipe.
In this case I opted for a filling based on yellow tomatoes and buffalo mozzarella, a real delight, and a cornice stuffed simply with ricotta and pecorino, a spectacular combo that really enhances the dish: try it and then tell me ;)


How to make pizza with a padded cornice

First of all, prepare the pizza dough: put the flours in a bowl, add the yeast, the sugar and begin to melt it by adding water at room temperature.
Begin to incorporate the flour, then add salt and oil.

Continue to work for at least 15 minutes, until you get an elastic, smooth and homogeneous dough.

Divide the dough into 4 equal parts, arrange them on a lightly floured surface and leave to rise for at least 2 hours in a closed place and away from currents.

Prepare the filling for the cornice by working the ricotta with pepper and pecorino.

Once the dough has risen, take the loaves back, deflate them with the floured never and roll them out to form a pizza base a little larger than normal.

Arrange the filling along the edges of the circle of pizza dough (if it is more convenient you can use a pastry bag), then fold the dough over the filling to create the padded cornice. Seal well.
Then proceed with the normal filling of the pizza, in this case I put the cherry tomatoes and I seasoned with a little salt and oil.

Bake in a preheated convection oven at 250 ° C for about 15 minutes, then take the pizza back, add the mozzarella and cook for another 5 minutes.

Your pizza with a padded cornice is ready: decorate with raw basil and serve immediately.

Video: Impasto pizza Napoletana alta idratazione 48H di lievitazione (June 2022).


  1. Baigh

    In it something is. Thanks immense for the explanation, now I will not admit such a mistake.

  2. Gustav

    It agrees, the information is very good

  3. Idas

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