Pizzata Ligure | The Best Thin-Crust Pizza Recipe We’ve Ever Tried

Somewhere in between a focaccia and a pizza, this Ligurian masterpiece is the most delicious thin-crust “pizza” we’ve ever had. The base is made in the same manner as Focaccia di Recco, meaning that the entire crust is stuffed with cheese. It’s thin and crispy but soft and gooey at the same time. Combine the satisfying bite with punchy Mediterranean toppings and you’ve got an addictive and delicious treat on your hands!

The Right Flour for Pizzata Ligure

Pizzata Ligure is much faster and easier to make than Neapolitan pizza: it doesn’t need hours (or days) to rise and doesn’t require a special oven to cook. However, this recipe does depend on having the right kind of flour, otherwise you simply won’t be able to pull it off.

The manual stretching of the dough requires flour with a protein content of at least 14%, if not higher. The extra gluten will keep the dough from breaking and tearing, and will enable you to stretch it really thin with ease. One type of flour you can look for is “Manitoba flour,” which is made from a very high protein wheat. The grind is usually 0 or 00, but it doesn’t matter as much as the protein.

Watch the Pasta Grammar Video

Pizzata Ligure Recipe

Makes: One pan pizza, serves 4 to 6

Cook Time: 1 hour

For this recipe, you will need:

• 3 ⅓ cups (400 grams) high-protein flour (see above)
• 2 teaspoons (10 grams) salt, plus extra to taste for the tomato sauce
• 7 fluid ounces (210 milliliters) water
• 4 ½ teaspoons (20 milliliters) extra-virgin olive oil, plus extra to taste for greasing the pan, for the tomato sauce, and for topping
• Stracchino cheese for filling (about 10 ounces or 285 grams), cut into small chunks
• 1 cup (240 milliliters) tomato passata
• 1 tablespoon (10 grams) drained capers, chopped
• 15 to 20 black or Kalamata olives, pitted and chopped
• 4 to 5 anchovies under oil, chopped
• Dried oregano, to taste
  

In the bowl of a stand mixer, combine the flour, salt and water. Mix with a hook attachment at low speed for about two minutes. Add the olive oil.

Continue to mix until the oil is incorporated. Increase the speed to medium and continue to mix for about 5 minutes or until the dough forms into a uniform ball. Remove the dough from the mixer and knead by hand for a few minutes, or until smooth and consistent. Cover in plastic wrap and let it rest for 30 minutes at room temperature.

While the dough rests, you can prepare the tomato sauce. Place the tomato passata in a bowl and stir in a drizzle of olive oil and salt to taste. Set aside for later.

Preheat the oven to 485ºF (250ºC).

After the dough has rested, generously brush a 15 × 10 inch baking tray with olive oil. Cut the dough in half. Keep one half set aside, wrapped in plastic, while you work on the other.

Roll the dough out with a rolling pin until it is large enough to be draped over both hands. Pick the dough sheet up and begin to gently stretch it out. We recommend watching the video above to see the technique.

In the end, it should become so thin that it‘s partially transparent. When in doubt, it’s not thin enough. Take care to stretch it out evenly. It should end up being a bit larger than the baking sheet. If the dough tears a little bit, just pinch the hole shut and keep going! This process seems daunting, but if you use the right flour, the dough will be very forgiving.

Drape the sheet of dough over the baking tray and gently press it down so it lies flat and flush. Spread the chunks of stracchino cheese evenly across the dough.

Now, repeat the rolling and stretching process with the other half of the dough. Drape this second sheet over the cheese and press it down to remove any air pockets.

Press and seal the edges together, and trim the excess dough away. The best way to do this is to roll a rolling pin along the edges of the tray, applying plenty of pressure. This will simultaneously seal and trim the edges. Tear several holes in the top sheet of dough to prevent air expansion.

Spread the tomato sauce evenly over the focaccia with a spoon, and top the “pizza” with the chopped capers, olives, anchovies, and a generous sprinkle of oregano. Drizzle the top with a little extra olive oil and bake for 7 to 8 minutes, until the edges of the crust begin to brown. Keep an eye on the pizza as it cooks. If any very large bubbles pop up, you can carefully reach in with a fork and pop them.

Serve warm and fresh out of the oven for best results.

Buon appetito!