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 (2 tsp), then pinch it into the dough.
Pour over the olive oil (1 ½ Tbsp) 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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