Italian · snack
38m
Total time
4
Servings
555
kcal
medium
Difficulty
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FAQ · Things people ask
Crescenza is the closest — it is essentially the same style under a different name. Young taleggio without the rind works in a pinch. A 50/50 mix of well-drained ricotta and fresh mozzarella also approximates the melt. Avoid anything too firm or salty: the cheese should be almost spreadable from the fridge.
Yes — crank it to its maximum (usually 260°C / 500°F) with a baking steel or stone on the top-third rack. Preheat for at least 45 minutes. A cold baking sheet will not produce the blistered result; the thermal mass of a steel or stone is what drives it.
The gluten has not relaxed enough. Rest the dough for a full hour if needed, and always work at room temperature — cold dough snaps back. Stretch over the backs of your fists, not with a rolling pin, and move slowly outward from the centre.
Yes. The dough keeps in the fridge overnight, tightly wrapped. Bring it back to room temperature for 30 minutes before stretching — cold dough will tear.
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