Introducing our new obsession, the Panne Pizza - inspired by a pizza fritta (from Naples), and a breaded cutlet from the north (Lombardi), this pizza dough is covered in breadcrumbs, deep fried, and topped with fresh mozzarella and rich pistachio pesto! Just delicious!
Method
Of course we’re starting with the dough! Firstly, add to your mixing bowl the flour, half the water, and the yeast. Knead for about 7 minutes, until fully incorporated, and let prove for an hour. This is the start of our pre-ferment (or a biga). Once proved, add back to the mixing bowl, with the remaining water and salt, and knead for 10-15 minutes, or until the dough is pearly white, and extremely elastic. Allow to prove again for an hour. Once doubled in size, separate the dough into 145g balls, and allow to rest again for another hour, before shaping into your chosen pizza size. Shape them just smaller than what you’d like, as the will continue to stretch as we bread the dough. To do this, add a few eggs to a tray, with salt and pepper, and whisk. In a separate tray, add your breadcrumbs or panko. Take your dough, shape, and then dunk into the egg, followed by the breadcrumbs. From here, deep fry at 175°c, until the outside is golden brown. This should take about 5-7 minutes, for a perfect crust and airy middle. To make the pistachio pesto, add pistachio kernels into a blender, with parmesan, basil and olive oil, and blend until smooth. Taste and season with salt and lemon is needed.Now its time to build! On your pizza base, drizzle on some pesto, followed by mortadella, and a handful of rocket. Dress the rocket with shaved parmesan, more pistachios, olive oil, more of our pesto, and fresh mozzarella. All that's left to do is eat! Buon appetito 
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