Piadine Mozzarella Recipe

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, semolina (if using), baking powder, and salt until evenly combined.

Incorporate fat

Add the olive oil (or lard/shortening) to the dry ingredients. Use your fingertips or a pastry cutter to rub the fat into the flour until the mixture resembles coarse crumbs and starts to hold together.

Add liquids and form dough

Make a well in the center and pour in the warm water and warm milk. Stir with a wooden spoon or your hand until a shaggy dough forms. If the dough feels too dry, add up to 1-2 tablespoons more warm water; if too sticky, add up to 1 tablespoon flour.

Knead

Turn the dough out onto a lightly floured surface and knead for 5–7 minutes until smooth, elastic, and slightly soft. The dough should be pliable but not sticky.

Rest

Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rest at room temperature for 30 minutes. This relaxes the gluten and makes the dough easier to roll thin.

Divide and shape

After resting, divide the dough into 6 equal pieces (for roughly 8–9 inch piadine). Shape each piece into a smooth ball and let them rest, covered, for 10 minutes more.

Roll out

On a lightly floured or cornmeal-dusted surface, roll each ball into a thin round about 8–9 inches (2–3 mm thickness). Try to roll evenly so the piadina cooks uniformly.

Preheat skillet

Place a heavy-bottom skillet or cast-iron pan over medium-high heat and let it get very hot (about 3–5 minutes). If using, brush the skillet lightly with a little butter or oil just before cooking the first piadina.

Cook piadina

Place one rolled piadina into the hot, dry (or lightly oiled) skillet. Cook for 1–2 minutes until brown spots form on the underside and bubbles appear on the surface. Flip and cook the other side 1–2 minutes. Adjust heat if it browns too quickly — you want golden spots, not burned areas. Repeat with remaining rounds, stacking cooked piadine wrapped in a clean kitchen towel to keep warm and pliable.

Fill with mozzarella

While each piadina is warm, place 1.5–2 oz (about 2–3 slices or a generous handful torn) of fresh mozzarella over one half of the piadina. If you like prosciutto or ham, add 1–2 slices on top of the cheese. Add a couple of tomato slices or a small handful of arugula and a few basil leaves if using. Drizzle about 1/2 tsp olive oil over the filling and season lightly with a pinch of salt and a grind of black pepper.

Fold and finish

Fold the piadina in half over the filling and press gently. Return to the skillet for 30–60 seconds per side if you want the mozzarella more melted and the exterior slightly crisped — press lightly with a spatula. Be careful not to overcook; fresh mozzarella melts quickly.

Serve

Transfer the stuffed piadina to a cutting board, let rest 1 minute, then cut in half if desired. Serve immediately while warm and the mozzarella is soft and melty.

If serving family-style, keep cooked piadine wrapped in a clean towel in a low oven (about 200°F / 95°C) to stay warm and pliable until ready to fill. Leftover plain piadine can be cooled, wrapped, and refrigerated for up to 2 days; reheat in a skillet for best texture.