[ ./recipes/mains/pizza-marinella-bonci.md ]
★ ITALIAN · MAINS
Pizza Marinella (Gabriele
Bonci).
SERVES
4
TOTAL
1560m
ACTIVE
60m
LVL
MEDIUM
// SUMMARY
Gabriele Bonci's Pizza Marinella — a "pizza baciata" (kissed pizza) with two layers of dough stacked on top of each other, stuffed with generous mortadella. The dough is made entirely by hand using the famous "Bonci method" and cold-fermented for 24 hours.
// INGREDIENTS
| 300 | g | strong type 1 flour |
| 200 | g | durum wheat semolina (semola rimacinata) |
| 350 | + 25 g water | |
| 4 | g | fresh yeast |
| 10 | g | salt |
| 20 | g | extra virgin olive oil |
| — Durum wheat semolina for dusting | ||
| 250 | g | tomatoes |
| 1 | garlic clove | |
| — Extra virgin olive oil | ||
| — Salt | ||
| 400 | g | mortadella |
| — Chopped parsley | ||
// METHOD
- 01
**Water and yeast**: Pour 350 g water into a large bowl, dissolve the yeast completely.
- 02
**Add flour**: Add both flours and mix with a wooden spoon until the dough comes together and pulls away from the sides. **Do not over-knead**.
- 03
**Salt**: Add salt and mix well.
- 04
**Oil**: Add olive oil last. Mix again with the wooden spoon — the dough will initially separate due to the oil. Make vigorous movements from bottom to top, "beating" the dough upwards.
- 05
**Remaining water**: Work in the remaining 25 g of water. The gluten network will stretch at first, then strengthen once all water is absorbed.
- 06
**Rest**: Once the dough pulls cleanly from the bowl, rest uncovered for 15 minutes at room temperature.
- 07
**Fold**: Generously dust the work surface with semolina. Perform reinforcement folds.
- 08
**Ferment**: Place in a container, cover with plastic wrap and **cold-ferment 24 hours in the fridge**.
- 09
Calculate dough piece weight (pan length × width ÷ 2). Here: two pieces of 300 g each.
- 10
**Important**: Pizza Marinella is a "pizza baciata" — two equally sized dough layers stacked. Therefore divide into **two equal-weight dough pieces**.
- 11
Divide and fold on a floured surface.
- 12
Place in floured containers and proof at room temperature until doubled (**approx. 2–3 hours**).
- 13
Place tomatoes in a bowl, season generously with olive oil, chopped garlic and parsley.
- 14
**Crush tomatoes by hand**, mix, taste and season with salt.
- 15
**Preheat oven**: Preheat static oven to **maximum temperature** for at least 30 minutes. Remove any unnecessary trays and racks.
- 16
Once the dough has doubled, stretch both pieces and line the baking tray.
- 17
Top with the tomato sauce.
- 18
Bake on the oven floor for **12–15 minutes** at maximum temperature.
- 19
Remove pizza from oven and **while still warm**, detach the edges of the top layer.
- 20
Let cool slightly.
- 21
Lift off the top layer and fill the centre **generously with mortadella**.
- 22
Close again with the top layer.
- 23
Drizzle generously with olive oil and sprinkle with chopped parsley. Serve.
// NOTES
- — Dough weight calculation: Pan surface area (length × width in cm) divided by 2 = dough weight in grams
- — Dough is made entirely by hand — no stand mixer needed
- — 24-hour cold fermentation makes the dough more digestible and flavourful
- — Maximum oven temperature is crucial for the result