Pizzarium, a pizza shop in Rome run by Gabriele Bonci, has become legendary for it’s pan pizza. The dough is made from Molino Marino flour and usually has some amount of ancient grains mixed in, such as spelt or einkorn. His topping combinations are adventurous to say the least. Gabriele teaches classes on how to make this kind of pizza, and I have a post dedicated to the process. It is very easy to make. Try it out.
The duo of pizzas above were made with sliced zucchini, San Marzano tomatoes and guanciale. After the pizza’s were baked, a generous amount of fresh mozzarella and basil were torn apart and distributed. The flour used was Caputo 00.