One of the Best Pizzas in the World that Nobody Knows | Italian Street Food Berlin

Traditional Italian Pizza is the most popular Street Food in the whole World, which we would like to introduce to you with a completely new Pizza Version in this “Italian Street Food Berlin” Episode. If the Pizza Margherita is the Queen of Traditional Italian Pizzas, then the Sicilian Pizza Maker Francesco has created the new King of Italian Pizzas with his very own Creation „Pagnotta“ – because it is probably one of the best Pizza in the World that nobody knows!
With Dedication, Love and Passion, Francesco creates his Yoga Dough, as he affectionately calls it, from four Types of Flour and his very own Biga Mixture, which he usually even lets ferment for several Days. Francesco`s “Pagnotta” is not only an enrichment for Berlin or Italy, but for all Pizza Lovers worldwide.

[1] IL MORO / Friedrichshain, Berlin

Il Moro – Cucina Popolare
Wühlischstraße 39A
10245 Berlin

Instagram: @ilmorocucinapopolare
Facebook: @ilmorocucinapopolare

[2] Biga / Italian Pre-Dough
Biga is a pre-fermentation of water, flour and very little yeast. The longer you let the Biga ferment, the less yeast you have to use and the later dough will be more digestible.

[3] Let it Rest a bit
Before portioning the Dough, it needs to Rest a bit.

[4] Tomato Sauce for Handmade Pasta
All Sauces, Creams & Pastes are Homemade.

[5] Whiskey Smoked Onions for Vulcano Pagnotta

[6] At least 72 Hours Fermentation Time for the best digestibility
The Dough Process for an aromatic Dough and, above all, better digestibility.

[7] Pizza Margherita Pieces
For Lunch, he offers Slices of Pizza that can be topped individually.

[8] SALINA PAGNOTTA
with Black Olive Paté, Fried Eggplants & Buffalo Mozzarella

[9] Homemade Gnocchi
with Sage Butter & Parmesan

[10] Two Children’s Margherita Pizzas

[11] PIZZA MARINARA
with Tomatosauce, Garlic & Oregano

[12] PIZZA TONNO
with Mozzarella, Capers, Cherry Tomatoes, Tuna & Fresh Onions

[13] PIZZA DIAVOLO
with Nduja, grilled Peppers in Mint Sauce & Mozzarella

[14] PAGNOTTA OF THE DAY
with Buffalo Mozzarella, Prosciutto Cotto & Mushrooms

[15] Nidini di Norma dalla Mamma
Homemade Pasta with Tomato Sauce in Fried Eggplants gratinated with Mozzarella and Fresh Parmigiano Reggiano as a topping.

[16] PAGNOTTA VULCANO
with Artichokencreme, Whiskey-Smoked Onions, Mozarella & Gorgonzola

[17] PAGNOTTA PANAREA
with Mortadella

[18] PAGNOTTA LIPARI
with Parma Ham

***
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Full grain Type two This is a semi-whole grain so to speak and then Semolina and White Flour but a very strong similar to a Manitoba Flour I only use this for for yeast for a Biga and also minimal for the Dough I only use White Flour for this Biga

And this is what we use after This has been in the Fridge for three days It was outside for 10 hours It has already started to develop and that has already started then with the remaining flour it takes 4 to 5 days to make the Dough that’s not exactly fast

As you might think Is that specifically your style? yes, it’s mine I learned the classic craft but I’m doing it extrem a lot longer than usual The longer you give the dough time to grow much better digestible it becomes Integrale three fifty just a little bit of the white flour its okay voila

Mix well for a few minutes then I weigh water It must be mixed well we will do it that way We don’t have Napoli Water only Berlin Water make a piece to three liters three times three because water is important that has to be perfect voila Sale Marino from the sea exactly

I’ll start slowly I also call it my Yoga Dough because it is so meditative voila I love this scent smells like pears The flour must absorb the water without stress without and definitely not too much You have to wait until the dough has absorbed everything and that’s still without yeast

Three hundred and fifty-two My Yoga Dough My Yoga Dough yes, because for me it is like Yoga better than Yoga Because many people have taught me that I have to prepare the Dough with stress but I do it without any stress right or more? yes Here it has already fermented a little more

Because here My secret is in here This is yeast, flour and secret Smells like Pears Pear, Apple a bit of Pineapple because it got a little sour Okay, is it ready? Yes, it`s ready for the Dough to add the Biga and on again It’s not all mixed up yet Salt

It is important that the dough has completely absorbed the salt Only when there is not a crumb of salt left then you can continue with Oil and Water yes Air slowly begins to come into Did you see that Here for example there is already air in it

When the yeast starts working with the flour then the dough will be a little warmer Maybe it’s 12°C yes, it is 12 °C now and it can reach temperatures of 18 to 20 °C but I don’t let it get too warm two voila stop yes it’s finished That’s better fresher

Do you know Nduja? Spicy Salami Paste always with my Island Animal My Gecko Does the Tattoo have a special meaning? Yes, because I love Islands and they live on Islands and I got the Tattoo before I knew that I later worked on seven Islands One after the other

First time on Vulcano, Panarea, Palma de Mallorca but always on Islands yes I was born on an Island myself now more fire underneath it will be clean again There is already air here OK, now just a few minutes fifteen more minutes He needs time he needs five or six days

Stored in the fridge it can hold five also seven days without problems if you leave him alone as you can clearly see here he comes up again there is already some air in it he has an inner life the dough is alive Elli, can you bring me the whiskey? I had already started

I’ll do a little more a sip I always take two, that’s better This is what I use for Pizza Pieces I’m making a Pizza Base white Back in with it First is the Pizza Margherita basis and when they ask then I can do all kinds of things over it Diavola, Prsciutto e Funghi

What they want hot hot hot hot Last Round We in Sicily, I think all people fry That’s why I always have something to say when someone else fries something For me there is always something wrong Not always, but often something goes wrong Once Caponata and then there is the Pagnotta

My specialty is like a Pizza but like a pizza bread you can say I put a small ball of dough in the oven It grows then I cut it open and top it with various ingredients you can see on the next page these five that is the size of Pagnotta

Black Olive Paste is also homemade Cherry Tomatoes, not too many Bufala Eggplant then we close olive oil Thyme, Sesame and Parmesan here we go and Pagnotta inside It’s actually finished but the floor is still a little too white I’ll leave it for a while Pagnotta I’ll put some more cheese on it perfect

Pagnotta Salina and I’ll bring cutlery immediately Thanks The Idea of ​​Pagnotta comes from Vulkano Island Aeolian Island because I had made a small mistake I had put a foccatia in the oven and then a Balloon grew and because I didn’t make any holes in the Focaccia dough

A large Balloon of dough came out of the oven like a Balloon and I thought to myself okay, I can cut it open add fresh ingredients first I have cherry tomatoes Bufala and after the second baking I added Arugula and Parma ham and on top and on the pizza lid

I have parmesan, olive oil with At the beginning I always spread the olive oil by hand like a Toddler Parmesan, Sesame and Thyme and most people really enjoyed it that was mine that was an Invention But back then I only did that for us employees

I’ve been selling it here at IL MORO for three years now but is not yet known I think It’s called Pagnotta because of the Piece of Bread In Sicily in my hometown I think not in all of Sicily but in my City a kilogram of Bread is called “Pangotta” in dialect

Similar to the shape of Pangotta reminds me of the kilogram of bread I bake bread with the leftovers We don’t throw anything away this is the other Children’s Pizza here we have Tonno two Children’s Pizzas a Diavola Lots of Sauce Margherita, Margherita Capers this Nduja is the the Queen and pepper fillet

IL MORO Breadcrumbs with Nduja & Organo OK, done Thanks Pagnotta Let’s stop here for a moment we’ll cut later This is my mother’s specialty They call it Bird’s Nest Eggplant nest Because it’s like a nest and then yes, that’s from my mother and always the Ricotta Salata on top

And then a first batch of Parmesan a little lower with the fire the Pagnotta what was that? The Pagnotta of the day Olives Soup and Gnocchi again I almost forgot Pagnotta back in and then it’s finished hot very hot Do you see Homemade Artichoke Paste Whiskey Smoked Onions Olives Mozzarella and Gorgonzola

Homemade Pistachio Paste complete still needs to be baked a bit at the bottom What does cooking/baking mean to you? For me? Life. What do I do with my time? I cook Living & Cooking