After making the piadina, you can fill or top with prosciutto, salami, sausage, grilled vegetables, cheese or anything you’d like, Fabbri says. “It’s simple and quick.”
35 oz. flour 00
8.8 oz. lard
17.63 oz. filtered water
0.7 oz. Mediterranean sea salt
0.35 oz. baking soda
Take the lard out of the refrigerator one day before using.
• Start with 00 flour and form it into a pile. We call it the “Flour Fountain.”
• Add the water and lard into the middle of the pile and mix together with your hands slowly.
• Slowly add the flour from the “ring” of flour into the center mixture.
• Once everything is mixed together, it will create a nice ball of dough. Knead together with your hands until it is consistent throughout.
• From this dough, create 3.5 oz. balls with your hands.
• Store the dough at room temperature for 1 to 2 hours to relax the gluten. This is the key secret in creating the piadina,
• After 2 hours, warm up a large skillet on medium heat.
• Roll out the piadina dough with a rolling pin into 10-13 inch round.
• Make a few indents with a fork into the dough.
• Place the piadina in the skillet for 2-3 minutes on each side.
Pomo’s Extra Virgin Olive Oil Piadina
Same recipe – Just substitute 1.7 oz. olive oil for the lard.