Rimini Pizza

Indulge in the delightful flavors of fried dough with the Rimini pizza, inspired by a memorable trip to the scenic resort town on Italy’s Adriatic coast. During my journey, I savored a fried pizza topped with cheese and ham, leaving a lasting impression on my culinary adventures. To recreate this unforgettable experience, I developed a shallow-fry method, frying the dough before topping it with mouthwatering mozzarella and the region’s renowned squacquerone cheese—known for its soft and runny texture. If you can’t find squacquerone, crescenza (also known as stracchino) makes an excellent alternative. To enhance the flavors further, I add thin slices of prosciutto cotto, offering a tender and delicate taste, unlike traditional American deli ham. As you embark on creating the Rimini pizza, embrace the essence of Italian cuisine and revel in the joy of savoring a slice of Italian paradise.

INGREDIENTS:

• 1 (8-ounce/225-gram) ball Master Dough, preferably with starter, made with Poolish
• Semolina, for dusting
• ½ cup (112 grams) olive oil, or more as needed
• 1½ ounces (45 grams) whole-milk mozzarella cheese, shredded (¼ cup plus 2 tablespoons)
• 1 ounce (30 grams) thinly shaved lardo
• 1½ ounces (45 grams) squacquerone cheese
• 6 thin slices (2 ounces/55 grams) prosciutto cotto
• Small piece young Pecorino Romano cheese, cold, for shaving

PREPARATIONS:

1. Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F.
2. Line a large dinner plate with paper towels.
3. Pour the oil into a 12-inch cast-iron skillet and have a lid and a pair of tongs nearby.
4. Dust a work surface near the stove with semolina, then move the dough to the surface and dust the top.
5. Press out the dough into a flat disk and roll it out into an 11½-inch round.
6. Heat the oil in the skillet over medium-high heat for about 3 minutes until very hot with ripples covering the surface.
7. Gently lift the dough and lower the bottom of one edge into the side of the pan closest to you, then lower the remaining dough into the pan.
8. Cook for about 2 minutes, using tongs to check the bottom often and to rotate the dough as needed to brown evenly.
9. If bubbles form on the top of the dough, pierce them gently with the tongs.
10. When the bottom is golden brown, turn the dough over.
11. Immediately sprinkle the mozzarella evenly over the surface and cover the pan.
12. Cook for 1 to 1½ minutes, until the cheese has melted and the bottom of the dough is a rich golden brown.
13. Using the tongs, reach to the center of the pizza and transfer it to the towel-lined plate to drain briefly.
14. Transfer the pizza to the cutting board and cut into 6 wedges.
15. Scatter the lardo and pinches of the squacquerone evenly over the top.
16. Drape a slice of prosciutto cotto on each slice and garnish with shavings of the pecorino.

YIELD:

• One 12-inch Rimini pizza; approximately 6 slices.

SPECIAL INSTRUCTIONS:

• Be prepared before frying, as the process requires swift execution.

TIPS:

• Roll the dough out as close to the stove top as possible for efficient frying.
• Adjust the heat as needed to ensure the dough cooks thoroughly without burning.

The Rimini pizza captures the essence of an unforgettable culinary experience in Italy’s enchanting resort town on the Adriatic coast. The delight of savoring fried dough topped with cheese and ham is a memory cherished and cherished. To recreate this exceptional pizza, I have perfected the shallow-fry method, delivering a delectable crust that sets the stage for an array of exquisite flavors.

At the heart of the Rimini pizza is the regional specialty, squacquerone cheese—an irresistibly soft and runny delight that epitomizes the charm of Italian cheeses. Embracing the spirit of Italian cuisine, this pizza is a celebration of simplicity and refined tastes.

As you embark on creating the Rimini pizza, remember the joy of culinary exploration and the rich cultural tapestry that lies within every bite. The tender prosciutto cotto, paired with the distinctive flavor of the squacquerone cheese, transports you to the sun-kissed shores of Rimini, where every dish is a tribute to the finest ingredients and timeless traditions.

The shallow-fry technique brings out the best in the dough, producing a light and crispy crust that harmonizes effortlessly with the luscious toppings. The marriage of mozzarella and squacquerone creates a delightful contrast of textures, with the prosciutto cotto adding its distinct touch of Italian flair.

Let the Rimini pizza be a reminder of the wonders of travel, the magic of Italian cuisine, and the joy of sharing meals with loved ones. May this pizza inspire you to explore new culinary horizons, whether in your kitchen or through unforgettable journeys to the heart of Italy.

In the spirit of Rimini, may the love for cooking and the appreciation for traditional flavors bind us together, creating lasting memories and cherished moments that transcend time and borders.