Meet the Roman trapizzino. It's pizza. It's a sandwich. It's totally awesome.
," a style of sandwich in Italy that's made with crustless white bread and is cut into triangles . For his trapizzini, Callegari bakes up puffy squares of pizza bianca that he then cuts into triangles, slits open to form a pocket, and fills with riffs on traditional Roman dishes, like braised oxtail and meatballs.
, is usually baked directly on the bakery's oven deck in long pieces. This yields a thinner and crunchier product than the puffier and doughier al taglio versions, which are baked in black steel pans calledTrapizzino dough ups the ante on the puffiness of al taglio pizza bianca.
I whisk together bread flour, salt, and instant yeast to make sure the yeast and salt are evenly distributed. Next goes in the water, which gets stirred into the dry ingredients with a wooden spoon until a lumpy dough forms, with no visible dry flour remaining. To make sure the dough wouldn't end up being too dense when baked as a thicker piece, I increased the hydration slightly to make it more extensible and give it a more open crumb.
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