Pan Pizza

To prepare the pan pizza, first pour the dry yeast 1 and malt into the water 2 and stir to obtain a homogeneous mixture 3.

Place the flour in a bowl 4 and add the yeast mixture 5, then stir with a spoon 6 until the flour has absorbed all the liquid. You will get a very rustic mixture, cover with plastic wrap and let rise for 45 minutes.

In the meantime, prepare the zucchini: those to be fried should be cut with a mandolin to a thickness of about 1/8 inch 7. Set aside and cut into cubes the zucchini you will need for the cream 8. Peel the shallot and slice it thinly 9.

In a pan, flavor some oil with the shallot and a crushed clove of garlic 10, then add the diced zucchini 11, salt, and mint leaves 12.

Cook over medium heat for a few minutes 13, if necessary, you can moisten them with a little water. When the zucchini are wilted, transfer them to a blender 14 and blend to obtain a smooth cream 15. Set aside.

After the 45 minutes of resting the dough, add the salt 16 and make folds by bringing the outer edges inward 17. Form a ball and let the dough rise again covered with plastic wrap for another 45 minutes 18.

In the meantime, take care of the fried zucchini: heat the seed oil to a temperature of 300°F, then immerse the zucchini slices 19 and fry until golden 20, then drain on absorbent paper and set aside 21.

After the 45-minute rest period of the dough, add the oil 22 and proceed with the folds as before, bringing the outer edges inward 23. Form a ball and let it rise again for 45 minutes in the bowl covered with plastic wrap 34.

In the meantime, devote yourself to the mint oil: bring a pot of salted water to a boil 25, then immerse the mint leaves 26. Blanch them for a few seconds and drain 27.

Transfer the mint to a bowl with ice water to cool it down and maintain its vivid color 28. Squeeze the leaves well and place them in a pitcher 29, then add the oil 30.

Blend with an immersion blender 31, then strain the mixture obtained through a fine-mesh sieve 32. Set aside the mint oil 33.

At this point, take the risen dough and flip it onto the oiled work surface 34, then spread it by gently pulling the sides 35. Fold the outer edges inward 36.

Shape the dough 37 and divide it into 2 equal parts 38. Shape the pieces into rounds and place each in a 10-inch iron pan greased with oil. Oil the surface as well 39 and let rise for 20 minutes.

After this time 40, spread the dough with oiled fingertips to cover the entire surface of the pan, being careful not to release the fermentation gases 41. Season the surface with oil and Maldon salt 42, then bake in a preheated static oven at 450°F for 20 minutes, placing the pan on the lowest shelf.

Once golden, remove the pizza from the oven and spread the mozzarella 43 over the entire surface 44. Complete cooking for 5 minutes in grill mode, placing it this time on the highest shelf. When the mozzarella has melted, remove and garnish with the zucchini cream, creating diagonal lines 45.

Add the fried zucchini 46 and season with a few drops of mint oil 47. Your pan pizza is ready to be served 48!