Impasto della Pizza al Metro (Meter-Long Pizza Dough)

Pizza al Metro, or “meter-long pizza,” is a delightful Italian specialty originating from the Campania region, particularly popular in Naples and its surroundings. This pizza is traditionally served in a long, rectangular shape, allowing for various toppings along its length, making it perfect for sharing among friends and family.

Let me show you how I make Impasto della Pizza al Metro:

Ingredients:

• 1 kg (1000g) ’00’ flour
• 650 ml lukewarm water
• 20 g fresh yeast (or 10 g active dry yeast)
• 20 g fine sea salt
• 30 ml extra virgin olive oil
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Instructions:

1. Activate the Yeast: In a small bowl, dissolve the fresh yeast in 100 ml of lukewarm water. Let it sit for about 10 minutes until it becomes frothy.
2. Mix the Dough: In a large mixing bowl, combine the ’00’ flour and salt. Create a well in the center and pour in the activated yeast mixture and the remaining 550 ml of lukewarm water. Mix until a shaggy dough forms.
3. Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
4. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for approximately 2 hours, or until it doubles in size.
5. Divide and Shape: Once risen, gently deflate the dough and divide it into two equal portions. Shape each portion into a long rectangle, approximately 50 cm in length, to fit your baking tray.
6. Second Rise: Place the shaped dough onto a floured baking tray, cover, and let it rise for another 1 hour.
7. Preheat the Oven: Preheat your oven to 250°C (482°F).
8. Add Toppings: Once the dough has risen, add your desired toppings, such as tomato sauce, mozzarella cheese, and other ingredients.
9. Bake: Bake in the preheated oven for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
10. Serve: Remove from the oven, slice, and serve hot.

Variations and Tips:

• Flour Substitutes: If ’00’ flour is unavailable, you can use all-purpose flour, though the texture may differ slightly.
• Yeast Alternatives: Active dry yeast can be substituted for fresh yeast; use half the amount (10 g) and dissolve it in the water as directed.
• Dietary Adjustments: For a vegan version, ensure all toppings are plant-based and use a dairy-free cheese alternative.
• Hydration: Adjust the water content based on the flour’s absorption; the dough should be soft but not sticky.
• Storage: The dough can be refrigerated after the first rise for up to 24 hours. Allow it to come to room temperature before proceeding with the second rise.
  • > Go get the must-have equipment and ingredients for making a Savory  #Impasto della Pizza al Metro (Meter-Long Pizza Dough) now.

Notes:

• The dough’s texture should be soft and elastic. If it’s too sticky, add a little more flour; if it’s too dry, add a bit more water.
• The second rise is crucial for achieving a light and airy crust.
• Baking times may vary depending on your oven; keep an eye on the pizza to prevent over-baking.

Nutritional Information (Per Serving):

I hope this guide has made making Impasto della Pizza al Metro seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.