Pizza Lesson with Gabriele Bonci: Gourmet Recipe with Artichokes, Pancetta, and Pecorino

Today we exclusively present one of the most beloved lessons from Acadèmia.tv: in this video, the Pizza Master Gabriele Bonci will teach you how to make his iconic "Pizza Tatin," a true gourmet revolution in the world of tray-baked pizza.
The most famous pizzaiolo of all, Gabriele Bonci, has developed this pizza cooking technique to cater to the needs of any oven, whether it's professional or domestic, electric or wood-fired. The distinctive feature of this pizza is its "reverse" cooking method: the ingredients for the topping are placed on the pizza base and then covered with the dough. An innovative method that yields extraordinary results. You must try it!
The dough used for creating "Pizza Tatin" is made with strong type 1 flour and undergoes a double fermentation, both as a mass and in portions. The second fermentation is crucial and should be taken almost to the extreme to give the dough perfect elasticity.
In this lesson, you will learn step by step the secrets of Gabriele Bonci to create an unforgettable gourmet pizza, enriched with artichokes, pancetta, and pecorino cheese. And for all other tray-baked pizza recipes, be sure to discover all the courses on Acadèmia.tv and bake the best pizzas of your life.
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DOWNLOAD THE COMPLETE RECIPE: ac.academia.tv/ricettario_piz...
00:25 PIZZA TATIN INGREDIENTS
01:18 DOUGH PREPARATION
04:03 DOUGH FOLDING
04:45 RESTING
00:48 ARTICHOKE PREPARATION
07:39 PANCETTA PREPARATION
08:02 FILLING SEASONING
08:28 DOUGH STRETCHING
09:11 PIZZA FILLING
09:36 COOKING
10:28 FLIPPING THE PIZZA
11:10 CHEESE DUSTING
11:35 CUTTING AND PRESENTATION
12:25 RECIPE SUMMARY
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