Trapizzini
In 2008, Roman pizzaiolo Stefano Callegari took two of the city’s most beloved food traditions, slow-cooked Roman stews and spongy, high-hydration pizza bianca, and merged them into one of the most recognizable street foods in the capital: the trapizzino. Named for its triangular shape similar to a tramezzino (a white bread sandwich with the crusts cut off), the format is simple but clever: a fluffy wedge of pizza dough sliced open like a pita and filled with saucy Roman classics like Pollo alla Cacciatora, Picchiapò, or Coratella. This dough, adapted for the home kitchen, mimics the structure and flavor of Callegari’s bread base: tender, chewy, with a thin crust yet sturdy enough to hold a rich, moist filling. The dough undergoes a cold fermentation of 12 to 24 hours.
8 ingredients
Prep: 25 mins
Cook: 20 mins
Trapizzini
Ingredients (8)
Ingredients (8)
Lievito Madre (Sourdough starter)
Instructions
Combine the bread flour (2 ⅘ cups) and semola (⅔ cup) in a large bowl, then pour in the water (1 ½ cups). Stir with fingertips or a spoon until no dry bits remain.
Add the starter (⅖ cup) and mix until fully incorporated.
Cover the bowl with plastic wrap and set aside to autolyse for 30 minutes.
Uncover the bowl, sprinkle over the salt (⅖ oz), then pinch it into the dough.
Pour over the olive oil (⅛ cup) and work it into the dough until fully incorporated, then turn the dough out onto a work surface and knead until it is smooth and elastic, 5 to 7 minutes.
Return to the bowl, cover the bowl with plastic wrap, then set aside to rest at room temperature for 30 minutes.
Uncover the bowl and do the first stretch-and-fold: Pull one edge of the dough up and fold it across the top of the dough, patting lightly to adhere. Turn the bowl a quarter turn and repeat until you have done a full revolution, or until the dough tightens up and becomes more structured.
Cover the bowl with plastic wrap and set aside at room temperature for 30 minutes.
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