Tall and Fluffy Pizza Ring

Name: Tall and Fluffy Pizza Ring
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 8
Ingredients: Manitoba flour 1.6 cups; Type 00 flour 2 ½ cups; Fresh brewer's yeast 1 tsp; Water at room temperature 1 ¼ cup; Extra virgin olive oil 2 ½ tbsp; Fine salt 2 tsp; Fior di latte mozzarella cheese 4.4 oz; Tomato purée 1.3 cups; Extra virgin olive oil to taste; Fine salt to taste; Oregano dry to taste

it de fr es br

312

Calories per serving

Vegetarian

Energy Kcal 312
Carbohydrates g 47.6
of which sugars g 2.4
Protein g 10.9
Fats g 8.7
of which saturated fat g 2.64
Fiber g 2.2
Cholesterol mg 7
Sodium mg 525

Difficulty: Average
Prep time: 40 min
Cook time: 35 min
Serving: 8
Cost: Low
Note + 3 and a half hours of rising

PRESENTATION

So... Here's the deal: ciambella pizza is one of those dishes that just steals the show when it’s on the table. Right from Campania, this Italian ring-shaped pizza takes the classic margherita vibes and, you know, gives them a fun twist. And imagine this—soft, fluffy dough shaped like a giant doughnut. Really, really cool, right? It’s all about these little stuffed balls filled with tomato sauce and mozzarella fiordilatte. Every bite? Pure cheesy goodness. The shape is what makes it super special. Folks usually just pull it apart with their hands, making any gathering feel like a real pizza party.

The ciambella pizza stands tall and proud—seriously inviting. It's like a savory take on the famous danubio salato you’ll find in Southern Italy. It’s got that whole Campanian vibe—easy to share, super tender, with real Italian flavor. Plus, in Campania, they stick to simple, traditional ingredients for this tall and fluffy pizza. It’s about the dough, the cheese, and those ripe tomatoes. The golden edges? Perfectly crispy. But inside? Stays soft and light.

And here's the thing, the ciambella style gives it this homemade vibe. It’s different from your usual pizza—bigger, puffier, more fun. Sure, you’ll see some variations at parties, maybe with different fillings. But the classic combo of mozzarella fiordilatte and tomato sauce? It’s unbeatable. And this homemade pizza recipe brings everyone together. Picture it: people tearing off pieces, dipping them in extra sauce, chatting over good food.

In Campania, this is how they shake up pizza night. A simple meal becomes something really memorable. Try it once and you’ll see why everyone gets so excited when someone says they’re making a ciambella pizza. It’s all about sharing, laughing, and that first bite of fluffy pizza crust. Whether it's for a casual dinner or something special, this pizza is sure to be a hit.

INGREDIENTS

312

Calories per serving

Ingredients for a 10.8 inch mold: Manitoba flour 1.6 cups (200 g); Type 00 flour 2 ½ cups (300 g); Fresh brewer's yeast 1 tsp (5 g); Water 1 ¼ cup (300 g) - at room temperature; Extra virgin olive oil 2 ½ tbsp (35 g); Fine salt 2 tsp (10 g)

for the filling: Fior di latte mozzarella cheese 4.4 oz (125 g); Tomato purée 1.3 cups (320 g); Extra virgin olive oil to taste; Fine salt to taste; Oregano to taste - dry

Preparation

How to prepare Tall and Fluffy Pizza Ring

To prepare the tall and fluffy pizza ring, we chose to knead everything by hand, but if you prefer to use a mixer, you can follow the same procedures, using the hook at a medium-low speed. Start by crumbling the yeast into room temperature water 1 and dissolve it well 2, the ideal water temperature is 77°F. Alternatively, you can also crumble the yeast into the flour, the result won't change. If you prefer, you can use 2 g of dry brewer's yeast. Continue by pouring the Manitoba and all-purpose flour into a bowl. Then pour the water a little at a time 3 while kneading with your hands.

Then pour in the oil 4, little by little. When you have poured in half of the liquid, you can also add the salt 5 and knead 6 until the dough is smooth and homogeneous.

Once you have a nice smooth dough ball 7, let it rest on the work surface for about ten minutes, covering it with the bowl 8. After resting, give it a small fold: imagine the sphere is divided into 4 parts, take the end of each one, pull it gently, and fold it towards the center 9, finally forming it into a sphere.

Transfer the formed dough into a bowl, cover with plastic wrap 10 and let it rise. For convenience, you can put the bowl in a turned-off oven with the light on, so the inside will reach a temperature of 78-82°F, ideal for rising; alternatively, you can also keep the bowl in a warm place. The times are approximate because each dough, temperature, and weather conditions affect rising: on average, the dough should take 2 hours and 30 minutes to double in volume. While the dough is rising, cut the fiordilatte into 15 pieces, about 0.28 oz each. Let the mozzarella drain in a colander covered with wrap in the fridge 11 12.

After the rising time, season the tomato sauce with oil 13, salt, and oregano 14. Then take the risen dough 15.

Cut the dough with a dough scraper 16 into 15 pieces of about 1.76 oz each 17. Help yourself with some flour and stretch the dough with your fingers 18.

In the center, place a teaspoon of sauce 19, a piece of mozzarella 20, and close the ball by bringing the edges towards the center 21.

You have thus formed a stuffed bite 22. Take a 10.8-inch diameter bundt cake mold and brush the bottom and edge with oil 23. Dip the ball into the bowl of sauce 34.

Make sure the ball is covered in sauce 25, then place it inside the mold. Arrange the balls close to each other 26. Cover with plastic wrap and let rise for about 1 hour 27.

After the rising time 28, bake in a preheated oven at 375°F for about 35 minutes. Once cooked, let it cool for a few minutes 29, then unmold your tall and fluffy pizza ring 30.

Storage

Store the tall and fluffy pizza ring in the fridge and consume within 2 days. You can freeze the ring after baking, perhaps already portioned.

Advice

If you don't have a bundt cake mold, you can use a cake pan of about 9.4 inches in diameter. You can also vary the filling with ingredients you prefer: cooked ham, anchovies, olives, or salami, it's up to you!

For the translation of some texts, artificial intelligence tools may have been used.