The corniccione, or the puffy edge of your pizza, is more than just a crust—it’s the crown of your pizza. This delightful, airy border is what separates a good pizza from a great one. So, what’s the secret behind this coveted pizza feature?
The Perfect Corniccione
Flour Power: Start with high-quality flour like Caputo 00. This fine flour creates a soft, elastic dough perfect for a lofty crust.
Hydration: Aim for a hydration level of around 65-70%. This balance helps the dough rise beautifully without becoming too sticky to handle.
Gentle Handling: Avoid using a rolling pin. Instead, stretch the dough by hand, preserving those precious air bubbles that puff up the corniccione.
High Heat: Bake your pizza at high temperatures (450-500°C or 850-900°F) to achieve that quick rise and characteristic charring. A pizza stone or steel in a super-hot oven works wonders.
Fun Tips from Famous Pizzaiolos
Franco Pepe: Known for his incredible corniccione, Franco emphasizes the importance of a slow fermentation process. Letting the dough ferment for 24-48 hours enhances its flavor and texture.
Gabriele Bonci: Bonci’s approach involves using high-hydration doughs and the stretch-and-fold technique. This method ensures a light and airy crust that’s perfectly crispy on the outside and soft inside.
Tools and Ingredients
For the best results, use top-notch ingredients like Molini Pizzuti 0 flour, available in our shop. And if you’re serious about your corniccione, consider a pizza stone or steel to get that restaurant-quality bake at home.
So next time you’re crafting a pizza, give your corniccione the attention it deserves. It’s not just a crust; it’s the crown of your creation. Happy baking!
