Pizza al metro di Vico Equense
Pizza al metro di Vico Equense is an icon of culinary tradition in the Sorrentine Peninsula. Born in this charming Campanian town overlooking the Gulf of Naples, it stands out for its soft, airy dough, generously topped and served on wooden boards in meter-long portions. A convivial dish that captures the essence of Neapolitan pizza reinterpreted in a modern, social-media-friendly way.
Preparation
- 1
Dissolve the yeast in warm water and mix with the flour, salt, and oil. Knead until you obtain a homogeneous and elastic dough.
- 2
Let the dough rest in a warm place for about 2 hours until it doubles in volume.
- 3
Shape the dough onto an oiled rectangular baking pan, creating a uniform layer about 1 centimeter thick.
- 4
Let it rise for another 30-45 minutes until the dough becomes soft and puffy.
- 5
Spread the tomato sauce over the entire surface, top with your chosen toppings, and add the mozzarella torn by hand.
- 6
Bake in a preheated oven at 280 degrees Celsius for 12-15 minutes until the crust turns golden.
- 7
Remove from the oven, garnish with fresh basil and a drizzle of extra virgin olive oil.
- 8
Slice into meter-long portions and serve on a wooden board for an authentic, convivial experience.
Chef's Tips
Prepare the dough the day before in the refrigerator for deeper flavor development. Use quality local ingredients, particularly the Mozzarella di bufala campana DOP, for an authentic result.