Lasagna is an Italian traditional, and it’s universally adored. In Italy, the recipe for lasagna varies relying on the area. Every model is a bit of bit distinctive. Some recipes (like Genoa’s Lasagna alla Genovese) swap ragù for pesto, whereas others (Treviso’s Taleggio Lasagna, as an example) add Taleggio cheese, mushrooms and pancetta to the combination. Lasagna Napoletana, made with items of sausage, mozzarella and fried meatballs, takes middle stage on the tables of Campania households throughout the Carnival season.
Total, it’s honest to recommend probably the most ubiquitous lasagna recipe is Lasagna Bolognese. This medley of ragù bolognese and creamy béchamel layered between sheets of recent pasta is each indulgent and utterly scrumptious.
It’s not unparalleled for Neapolitan pizza makers to create their very own model of “pizza lasagna,” impressed by the weather of the dish. However one pizzaiolo specifically took the concept a step additional: Stefano Callegari, a famend pizza chef, entrepreneur and restaurant proprietor with eateries dotted throughout Italy and around the globe.
Callegari’s pizza lasagna units itself aside as a result of it reproduces the traditional dish utilizing seven (sure, seven) pizzas topped with meat sauce as constructing blocks, stacking them on prime of one another. Impressed, we requested Ambassador Vincenzo Viscusi (with the assistance of his pal Antonio) to provide the famed “pizza lasagna” a go in his Ooni pizza oven. The outcome? A scrumptious tower of decadence.
Time
2 ½ hours, excluding dough preparation
Yield
Serves 7
Tools
massive saucepan
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade
Elements
For the dough:
7 x 250 gram pizza dough balls
For the Béchamel Sauce:
2 cups (500 milliliters) milk
3 tablespoons (50 grams) unsalted butter
6 tablespoons (50 grams) 00 flour
2 tablespoons (50 grams) Parmesan cheese
Nice sea salt
⅓ teaspoon (2 grams) Nutmeg
½ teaspoon (3 grams) Pepper
For the topping
3 stalks (150 grams) of celery
3 onions (480 grams)
3 carrots (160 grams)
3 cups (750 grams) tomato passata
3 cups (700 grams) floor beef
1 tablespoon (15 grams) oil
Technique
This recipe fits a variety of pizza styles, however we expect our classic pizza dough is a superb match. Put together your dough forward of time to ensure it rises at room temperature earlier than heating your oven.
Soften the butter in a saucepan over low warmth. As soon as the butter has melted, combine within the flour. At this level, add half of the milk and blend rapidly and repeatedly to keep away from creating any lumps. When the combination has thickened, add the opposite half of the milk and proceed to combine till the béchamel thickens.
Add the parmesan, salt, nutmeg and a pinch of pepper, after which take away the pan from the warmth. As soon as the béchamel has cooled, cowl it and put it into the fridge. After half-hour, switch the béchamel right into a pastry bag.
To make the ragù, first chop the carrots, onions and celery stalks into small, ½ inch cubes. Warmth a tablespoon of oil in a pan, and sauté the ready greens till they’re tender. Then, brown the bottom beef. Lastly, add the tomato passata and prepare dinner over a low warmth for one more hour. If the sauce turns into too thick, skinny it with a splash of water.
Fireplace up your oven, aiming for 850 to 950°F (450 to 500°C) on the baking stone inside. Use an infrared thermometer to rapidly and precisely test the temperature of the stone.
Now it’s time to start the lasagna pizza meeting. Begin by stretching one of many seven dough balls right into a round pizza base. Place the dough ball on a frivolously floured work floor and push the air from the centre out to the sting together with your fingers. Work the dough right into a 12-inch base, then lay the stretched dough over your frivolously floured pizza peel. Spoon on a good layer of ragù, adopted by a beneficiant drizzle of béchamel sauce.
Slide the pizza off the peel and into your oven. Cook dinner for 60 to 90 seconds, turning the pizza each 20 seconds or so to make sure a good bake. As soon as it’s cooked to your liking, set the pizza apart on a serving board. Repeat the method for all of the remaining dough balls, stacking every pizza on prime of the earlier one to maintain all the pieces heat.
After that, it’s time to serve. Slice your pizza stack in half to disclose all of the layers, after which resolve the way you need to eat your lasagna pizza. Hold it elegant with knives and forks, or — as Antonio did it — seize a piece together with your arms and stuff it into your mouth. Bellissimo!
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