Pizza Chiena Recipe

Combine warm water, sugar and yeast in a small bowl. Stir and let sit 5–10 minutes until foamy.

In a large bowl or bowl of a stand mixer fitted with a dough hook, whisk together flour and salt.

Add yeast mixture and 2 tablespoons olive oil to the flour. Mix (by hand or mixer on low) until a shaggy dough forms. Knead 6–8 minutes by mixer or 8–10 minutes by hand until smooth and elastic. Add remaining 1 tablespoon oil during kneading if dough feels dry.

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Punch down dough and divide into two uneven pieces (about 2/3 and 1/3) — larger piece for bottom crust, smaller for top. Let rest 10 minutes before rolling.

Heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook until rendered and lightly crisp, about 4–5 minutes. Remove with a slotted spoon to a paper towel-lined plate, reserving fat in the pan.

Add crumbled sausage to the skillet with reserved fat. Cook, breaking up with a spoon, until browned and cooked through, about 7–8 minutes. Drain any excess fat if excessive and transfer to a bowl to cool slightly.

In the same skillet, add a small splash of oil if needed and sauté minced garlic for 30–45 seconds until fragrant. Add the blanched and chopped broccoli rabe (or chopped spinach) and sauté 2–3 minutes to warm, then season with a pinch of salt and the red pepper flakes. Remove from heat and let cool slightly.

In a large mixing bowl combine drained ricotta, grated pecorino, grated Parmesan, eggs, black pepper, 1 tsp salt, chopped parsley and the cooled cooked meats and greens. Mix until evenly combined. Fold in the shredded/diced mozzarella last so it remains slightly distinct in the mixture.

Taste and adjust seasoning. Keep filling at room temperature while you roll out the dough.

Preheat oven to 375°F (190°C). Generously dust a 10–12 inch springform pan or deep pie dish with semolina or cornmeal, or lightly oil the pan. This is to prevent sticking and give a pleasant bottom texture.

On a lightly floured surface, roll the larger piece of dough into a circle about 12–13 inches in diameter and 1/8–1/4 inch thick. Gently lift and fit it into the prepared pan, leaving some overhang; press dough up the sides to form the bottom and sides of the pie.

Spoon the filling into the dough-lined pan, pressing gently and smoothing the top. The filling should be evenly distributed and not overpacked to allow even baking.

Roll the smaller dough piece into a circle slightly larger than the pan opening to form the top crust. Brush the rim of the bottom crust with a little water or olive oil, then place the top crust over the filling. Trim excess dough leaving about 1/2 inch overhang; fold and crimp the edges to seal, tucking any remaining edge under to create a neat rim.

Cut a few steam vents in the top crust with a sharp knife. Mix the egg yolk with 1 tsp water and brush the top of the pie with the egg wash for a golden finish. Brush a little olive oil around the rim as well if desired.

Place the assembled pie on a baking sheet to catch any drips and bake in the preheated oven for 45–55 minutes, until the crust is deep golden and the filling is set (internal temperature ~165°F/74°C). If the crust browns too quickly, loosely tent with foil after 30–35 minutes.

Remove from oven and let rest in the pan on a wire rack for at least 20–30 minutes to allow the filling to set. This makes slicing cleaner and improves texture.

Run a thin knife around the edge if using a springform pan, then unmold. Slice and serve warm or at room temperature. Pizza chiena is traditionally served at room temperature and makes excellent leftovers.