Neapolitan Pan Pizza (Nel Ruoto)

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I’m so excited to show you my latest recipe for a Neapolitan Pan Pizza, using this pan traditionally called “Ruoto” in the Campania region.
I would define this pizza a mix of traditional Neapolitan and NY Style pizza.
It’s so fragrant, crispy, yet fluffy with a intense bread flavor profile as we’ll be using a pre-ferment dough (Biga).
Roll your sleeves, it’s time to get our hands dirty.

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Ingredients (makes 4 pizzas)

For the Biga:
460 g 00 Flour BUY HERE: ( https://amzn.to/4eUuIol )
200 g Water (Room Temp)
2.5 g Dry Yeast ( https://bit.ly/3SVPIlG )

For the Main Dough
All the Biga
115 g 00 Flour
0.5 g Dry Yeast
17 g Salt
200 g Water, to add slowly in parts.

For the Rapini Cream:
1 bunch of Broccoli Rabe
2-3 Cloves of Garlic
1/2 tsp dry Chilies
2-3 tbsp Olive Oil

To mix by hand:
Mix all ingredients and rest 1 hour.
2-3 sets of stretch and fold until smooth and supple.

To bake a in a domestic oven:
Pre-heat your oven to 500 F or 260 C for 1 hour before baking.
Parbake 6-7 minutes without toppings.
Add your toppings and return to oven for 5 minutes.

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