Authentic Italian Cheesecake (Torta di Ricotta e Mascarpone)

Some of you asked me about the recipe for the Italian Cheesecake (made with ricotta) always served in italian restaurants, that is lighter, airy and fluffier than the american one, so I made for you a little research and some tests to find the best one.


best italian cheesecake ricotta mascarpone fluffy soft

I personally like more the NewYork Cheesecake version (you can find the best recipe ever here) because it kinda reminds me my beloved journeys to the U.S., but whichever you prefer, if you’ll make this italian Cheesecake you’ll love it so much that you’ll have to restrain yourself from not eating the entire cake! (I’m not joking, me and my husband ate it in just 2 days and we fought for the last slice…)

The first two recipes I tried, provide for just ricotta as a main ingredient but, although the flavors were lovely, they didn’t send me to the moon because the texture was a bit grainy and less smooth.

So I swapped out half of ricotta for mascarpone cheese, known for its silky texture and its sweet taste. And that’s when I found the best version. Smooth, lighter but rich in flavour, so fluffy and delicate, just amazing! Especially when eaten after an overnight rest (covered and refrigerated), so the flavors have time to blend, as for every cheesecake. After 2 days in the fridge it’s even better, but who can wait for 2 days to eat it?!

So this is my “go to” italian cheesecake, definitely your sweet tooth will be satisfied!

best italian cheese cake ricotta mascarpone sliced

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Authentic Italian Cheesecake (Torta di Ricotta e Mascarpone)

Difficulty: easy
Preparation: 20 minutes Cooking Time: 90 minutes
Yield: 8-12 servings

Ingredients:

for the base:

  • 200 gr / 2 cups / 7 oz graham crackers finely crushed (I use the classic italian cookies Oro Saiwa)
  • 30-50 gr / 1/8-1/4 cup / 1-2 oz sugar (I use 30 gr)
  • 110 gr / 1/2 cup / 4 oz unsalted butter

for the filling:

  • 250 gr / 1 1/8 cups / 9 oz whole milk ricotta (cow or sheep or mixed, I use both mixed because the cheesecake will be tastier)
  • 250 gr / 1 1/8 cups / 9 oz mascarpone cheese
  • 100-120 gr / 1/2-3/4 cup / 3.5-4.5 oz sugar (I use 100 gr)
  • 1/2 vanilla pod or 1tsp pure vanilla extract
  • 1 tbsp (10 gr) cornstarch or potato starch
  • 3 eggs (separated)
  • a pinch of salt

for the topping:

  • fresh fruit, fruit sauces, chocolate sauces….

Instructions:

Make sure that the ingredients are at room temperature before you star mixing the filling.

If ricotta is too watery put it in a sieve or a cheesecloth set over a bowl for at least 30 minutes, but I’ve never had to do this so just drain it when you see that it loses liquid.

Grease with a no-stick spray or some butter the bottom and sides of a 23 cm / 9 inch springform pan or use a sheet of baking paper.

italian cheesecake silicon springform pan

As you can see, I use a silicone springform pan, it’s perfect for cheesecakes!

To make the crust, mix the graham crackers crumbs, sugar and melted butter until combined. Press this mixture over the bottom of the springform pan and about 2,5 cm / 1 inch up the sides.

italian cheese cake oro saiwa

Classic Italian cookies for cheese cake – they don’t contain eggs

Preheat the oven to 175°C / 350°F / gas mark 4.

Using an electric mixer beat ricotta, mascarpone, sugar and cornstarch just until smooth (do not over beat!).

Add egg yolks one at a time and beat for no more than 30 seconds each, to avoid the cheesecake to crack in the oven.

If used, split half the vanilla bean pod and scrape out the seeds. Add them (or the vanilla extract) into the batter and combine.

In a separate high bowl whip egg whites with a pinch of salt until forming stiff and firm peaks.

italian cheesecake egg whites firm

Add whipped egg whites to the ricotta and mascarpone batter.

italian cheese cake batter complete

Mix slowly with an upward movement of the spoon or spatula to avoid undoing the whipping of the egg whites (if you want a less fluffier cake, put no whipped egg whites together with the yolks).

italian cheesecake batter springform pan

Pour the cheesecake batter into the springform pan and level the top with a spatula or the back of a spoon.

italian cheesecake batter leveled springform pan

Reduce the oven temperature to 150°C / 300°F / gas mark 2 and bake for about 90 minutes, when the top is lightly golden and/or a toothpick inserted in the centre comes out clean. Turn off the oven and leave the oven door ajar for 20 minutes, then remove the cake and let cool to room temperature before covering with plastic wrap.

best authentic italian cheese cake torta ricotta baked top

Refrigerate for several hours or preferably overnight. Don’t eat it if it’s not chilled well because it will not taste like a cheesecake but like a mousse (well… it wouldn’t be so bad though, right?).

italian cheesecake baked side

Serve the italian cheesecake with fresh fruit, fruit sauces, chocolate sauces or whatever you like! (I usually use a blueberry jam and some mixed preserved berries to garnish).

best italian cheese cake topped blueberry sauce

best italian cheesecake ricotta mascarpone authentic

perfect italian cheese cake ricotta mascarpone soft fluffy

As you can see from the pictures, the inside of my cheesecake is yellow but that’s why I used eggs with orange yolk, so if you use normal eggs the cheesecake will be as white as usual. Enjoy!

best italian cheese cake torta ricotta mascarpone airy soft

Authentic Italian Cheesecake (Torta di Ricotta e Mascarpone)
 
Prep time
Cook time
Total time
 
Classic Italian Cheesecake with ricotta and mascarpone, smooth and lighter but rich in flavour.
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 8
Ingredients
for the base:
  • 200 gr / 2 cups / 7 oz graham crackers finely crushed (I use the classic italian cookies Oro Saiwa)
  • 30-50 gr / ⅛-1/4 cup / 1-2 oz sugar (I use 30 gr)
  • 110 gr / ½ cup / 4 oz unsalted butter
for the filling:
  • 250 gr / 1⅛ cups / 9 oz whole milk ricotta (cow or sheep or mixed, I use both mixed because the cheesecake will be tastier)
  • 250 gr / 1⅛ cups / 9 oz mascarpone cheese
  • 100-120 gr / ½-3/4 cup / 3.5-4.5 oz sugar (I use 100 gr)
  • ½ vanilla pod or 1tsp pure vanilla extract
  • 1 tbsp (10 gr) cornstarch or potato starch
  • 3 eggs (separated)
  • a pinch of salt
for the topping:
  • fresh fruit, fruit sauces, chocolate sauces....
Instructions
  1. Make sure that the ingredients are at room temperature before you star mixing the filling.
  2. If ricotta is too watery put it in a sieve or a cheesecloth set over a bowl for at least 30 minutes, but I've never had to do this so just drain it when you see that it loses liquid.
  3. Grease with a no-stick spray or some butter the bottom and sides of a 23 cm / 9 inch springform pan or use a sheet of baking paper.
  4. To make the crust, mix the graham crackers crumbs, sugar and melted butter until combined. Press this mixture over the bottom of the springform pan and about 2,5 cm / 1 inch up the sides.
  5. Preheat the oven to 175°C / 350°F / gas mark 4.
  6. Using an electric mixer beat ricotta, mascarpone, sugar and cornstarch just until smooth (do not over beat!).
  7. Add egg yolks one at a time and beat for no more than 30 seconds each, to avoid the cheesecake to crack in the oven.
  8. If used, split half the vanilla bean pod and scrape out the seeds. Add them (or the vanilla extract) into the batter and combine.
  9. In a separate high bowl whip egg whites with a pinch of salt until forming stiff and firm peaks.
  10. Add whipped egg whites to the ricotta and mascarpone batter.
  11. Mix slowly with an upward movement of the spoon or spatula to avoid undoing the whipping of the egg whites (if you want a less fluffier cake, put no whipped egg whites together with the yolks).
  12. Pour the cheesecake batter into the springform pan and level the top with a spatula or the back of a spoon.
  13. Reduce the oven temperature to 150°C / 300°F / gas mark 2 and bake for about 90 minutes, when the top is lightly golden and/or a toothpick inserted in the centre comes out clean. Turn off the oven and leave the oven door ajar for 20 minutes, then remove the cake and let cool to room temperature before covering with plastic wrap.
  14. Refrigerate for several hours or preferably overnight.
  15. Serve the italian cheesecake with fresh fruit, fruit sauces, chocolate sauces or whatever you like!

Authentic Gelatin-Free Panna Cotta

Thinking of a famous dessert you can find in almost every italian restaurant, I remembered how my grandmothers use to do it, with simple and easy available ingredients. I’ve made several tests to achieve a perfect result because unfortunately I didn’t have a recipe in hand….. so now let’s talk about a delicious, creamy, delicate and authentic gelatin-free Panna Cotta!


authentic gelatin-free panna cotta best perfect italian

Panna Cotta (pron. pun-nuh cot-tuh – means “cooked cream”) is a great italian dessert, born in the Piedmont region and then widespread all over Italy, generally made from cream, set with gelatine, served chilled and topped with chocolate, wild berries or caramel sauce.

But some time ago people didn’t have widely available gelatin in their pantry and they used egg whites instead. So this recipe can be useful to use up leftover egg whites instead of throwing them away (you can freeze extra egg whites and defrost them in the fridge when you’re ready to use them).

Today you can find gelatin in every grocery store and you can do Panna Cotta easily in few minutes, but I like this traditional Panna Cotta recipe the most because I think it has the real Panna Cotta taste.

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Authentic Gelatin-Free Panna Cotta

Difficulty: medium
Preparation: 5 minutes + cooling time Cooking Time: 90 minutes
Yield: 4

Ingredients:

  • 500 ml double / heavy cream (2+1/3 cup)
  • 150 gr egg whites (about 5 medium eggs, but try to be precise) *
  • 80/100 gr granulated white sugar (I use 80 gr / 3 oz) *
  • 1/2 empty vanilla pod or 1/4 vanilla pod with seeds

(*I prefer to not convert these ingredients in volume measures because in desserts the weights are essential for the final result)

Instructions:

Place the cream, sugar and vanilla pod in a pan and bring to the simmer. Remove from heat, remove the vanilla pod and let cool.

cream vanilla pod sugar panna cotta

Preheat oven to 300°F – 150°C – gas mark 2.

In a bowl beat the egg whites with a fork, paying attention to not create foam or bubbles or your Panna Cotta will come out with holes, until the whites are become liquid quite like water and have lost elasticity. If you can find them at the grocery store, use pasteurized egg whites that are better because they usually are perfectly liquid.

Update: a reader commented saying that she used an immersion blender to beat the egg whites instead of a fork. It took about 15 seconds to make the texture like water, and by keeping the whole blade under the surface it made no bubbles.

egg whites bubbles

Add egg whites to the cream mixture (as you can see from the picture above, I created foam, because I was in a hurry, but I resolved by using a sieve in adding egg whites to the cream mixture and it also stopped any egg whites impurities).

Mix well with a fork and divide the mixture among buttered non-stick moulds.

panna cotta mixture mould

Immediately, pour boiling water into a baking pan until the water level reach 3/4 of the moulds.

panna cotta boiling water

Place the moulds in the pan (bain-marie method).

panna cotta moulds baking pan

The picture may show 1/3, but the boiling water has to reach 3/4 of the moulds height.

Bake at 300°F – 150°C – gas mark 2 for 1 1/2 hour (90 minutes) or until the surface is golden brown.
If you bake Panna Cotta at 275°F – 140°C – gas mark 1 you would need about 2 hours and the surface will be less coloured.

Turn off the oven and let cool Panna Cotta completely inside it before covering the moulds with plastic wrap.

panna cotta baked

Refrigerate several hours (at least 4).

To serve, unmould the Panna Cotta by passing a thin knife, or a long needle, heated in boiling water around the inside of each one. Turn each Panna Cotta out onto a dessert plate holding the base with a warm cloth to help the release. If you don’t like the soft brown crust at the end of Panna Cotta, remove it before serving.

Spoon your favourite sauce or fresh fruit over or just dust with some icing sugar.

authentic gelatin-free panna cotta italian best

Ooops! Sorry, I couldn’t wait! 😉

authentic gelatin-free panna cotta eat best

And now you have your creamy, hearty, authentic Panna Cotta! Yes, it’s a bit long recipe but really worth the results!

Authentic Gelatin-Free Panna Cotta
 
Prep time
Cook time
Total time
 
Creamy, hearty, authentic Panna Cotta!
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 4
Ingredients
  • 500 ml double / heavy cream (2+1/3 cup)
  • 150 gr egg whites (about 5 medium eggs, but try to be precise) *
  • 80/100 gr granulated white sugar (I use 80 gr / 3 oz) *
  • ½ empty vanilla pod or ¼ vanilla pod with seeds
Instructions
  1. Place the cream, sugar and vanilla pod in a pan and bring to the simmer.
  2. Remove from heat, remove the vanilla pod and let cool.
  3. Preheat oven to 300°F - 150°C - gas mark 2.
  4. In a bowl beat the egg whites with a fork, paying attention to not create foam or bubbles or your Panna Cotta will come out with holes, until the whites are become liquid quite like water and have lost elasticity.
  5. Add egg whites to the cream mixture..
  6. Mix well with a fork and divide the mixture among buttered non-stick moulds.
  7. Immediately, pour boiling water into a baking pan until the water level reach ¾ of the moulds.
  8. Place the moulds into the pan (bain-marie method).
  9. Bake at 300°F - 150°C - gas mark 2 for 1½ hour (90 minutes) or until the surface is golden brown. If you bake Panna Cotta at 275°F - 140°C - gas mark 1 you would need about 2 hours and the surface will be less coloured.
  10. Turn off the oven and let cool Panna Cotta completely inside it before covering the moulds with plastic wrap.
  11. Refrigerate several hours (at least 4).
  12. To serve, unmould the Panna Cotta by passing a thin knife, or a long needle, heated in boiling water around the inside of each one. Turn each Panna Cotta out onto a dessert plate holding the base with a warm cloth to help the release.
  13. If you don't like the soft brown crust at the end of Panna Cotta, remove it before serving.
  14. Spoon your favourite sauce or fresh fruit over or just dust with some icing sugar.

Italian Carnival Sweet Fritters: Crostoli… or Chiacchiere, Frappe, Sfrappole, Cenci, Galani, Grostoli, Bugie…

AUTHENTIC ITALIAN CARNIVAL SWEET FRITTERS

These are my favourite Carnival Sweet Fritters ever! Crispy but light and no greasy at all thanks to vinegar added in. I could eat them all day long!


crostoli chiacchiere frappe sfrappole galani carnival sweet fritters italian

Here in Italy is not the right time to start a diet (or at least for me), because it’s Carnival time!
During this time we are used to eat/make typical Italian sweet fritters, among which there are, what I call, Crostoli (cross-toh-lee), but as you can see from the title, depending on what town you are in Italy, they’re called with different names.

from Wikipedia:
Carnival, or Carnivale, is a festive season which occurs immediately before Lent; the main events are usually during February. Carnival typically involves a public celebration or parade combining some elements of a circus, mask and public street party.
People often dress up or masquerade during the celebrations, which mark an overturning of daily life. The last day of Carnival is Mardi Gras. […]
[…] The most famous Carnivals of Italy are those held in Venice, Viareggio, Ivrea and Acireale. […]
-Read more information here on Wikipedia about Carnival in Italy-

carnival mask venice crostoli chiacchiere sweet fritters

A Venetian Carnival Mask

Crostoli are made from dough into thin rectangular sheets and then twisted as ribbons or kept flat with wavy borders, deep-fried and sprinkled with powdered sugar.

Crostoli flat

Remember that, when you eat one Crostolo, you can’t make you stop from eating more, even if the first mouth-impression seems not to be that amazing.

So here’s the recipe my grandmother taught me.

Carnival Sweet Fritters: Crostoli… or Chiacchiere, Frappe, Sfrappole, Cenci…

Difficulty: medium
Preparation: 30 minutes Cooking Time: 15 minutes
Yield: 3-4 servings

Ingredients:

  • 1 large or medium egg
  • 1 tbsp melted butter or extra virgin olive oil
  • 2 tbsp sugar
  • 1 pinch of salt
  • 1/4 tsp vanilla extract
  • 1 pinch of finely grated lemon zest (only the yellow part) or 1 drop of lemon essential oil (organic)
  • 1 tbsp apple vinegar (plain vinegar or grappa also works well)
  • ≈1 – 2 cups all-purpose flour plus more for the working area
  • powdered sugar to garnish as needed
  • oil to fry (peanut, corn, sunflower…) as needed

Instructions:

In a bowl mix the egg, melted butter or evo oil, sugar, salt, vanilla, lemon zest and vinegar. Add flour until a no sticky dough is formed.
Knead the dough on a floured work surface for about 5-10 minutes until it’s smooth. Let it rest for about 15 minutes, covered with plastic wrap, in a cool place but not in the fridge.

After that, divide the dough into 4 pieces and roll them out on a floured surface with a rolling pin to form a strip as thin as you can.

Instead, if you use a pasta maker (like me), set it on the widest setting (1), take one piece of the dough and with the palm of your hand flatten it a bit, turn the crunk (or if you have an electric pasta maker switch on the start button) and feed the dough through the rollers.
Fold the edges of the strip towards the middle and feed it through the rollers several times, changing the setting of the pasta maker until you reach the smallest (5). Don’t worry if the strips are not perfect, Crostoli has to come out irregular anyway.

Crostoli little helper

My little assistant…

Cut the thin strips into ≈ 3.5 x 3 inch (9 x 7,5 cm) pieces with a pastry wheel cutter (with wavy edge is better).

Crostolo phase 1

Make 3 small cuts in the middle of each piece as shown above.

And follow the next photos to make the classic Crostoli shape (but you can leave them flat).

Crostolo 2 phaseCrostolo phase 3

Crostoli phase 4Crostolo phase 5

crostoli galaniCrostolo phase 7

Crostolo phase 8

And that’s the final Crostolo shape!

crostolo final shape sweet fritter carnival

Place over a floured surface.

chiacchiere ready

In a wide and high frying pan, heat up the oil until a wooden spoon dipped in starts to make little bubbles.

Deep-fry Crostoli, turning them twice until they lost their “white” color, do not overcook or they will have a burning taste.

Scoop them out and drain off the oil by putting them over a kitchen paper.

When they’re cool, sprinkle generously with powdered sugar.

crostoli chiacchiere sfrappole carnival

With that same pasta dough you can do sweet fritters Tortelli (traditionally filled with italian sweet mustard plus chestnut flour or jam or custard or Nutella). Yummy!!!

Italian Carnival Sweet Fritters: Crostoli... or Chiacchiere, Frappe, Sfrappole, Cenci, Galani, Grostoli, Bugie...
 
Prep time
Cook time
Total time
 
Delicious Carnival Sweet Fritters, crispy and full of flavour.
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 4
Ingredients
  • 1 large or medium egg
  • 1 tbsp melted butter or extra virgin olive oil
  • 2 tbsp sugar
  • 1 pinch of salt
  • ¼ tsp vanilla extract
  • 1 pinch of finely grated lemon zest (only the yellow part) or 1 drop of lemon essential oil (organic)
  • 1 tbsp apple vinegar (plain vinegar or grappa also works well)
  • ≈1 - 2 cups all-purpose flour plus more for the working area
  • powdered sugar to garnish as needed
  • oil to fry (peanut, corn, sunflower...) as needed
Instructions
  1. In a bowl mix the egg, melted butter or evo oil, sugar, salt, vanilla, lemon zest and vinegar. Add flour until a no sticky dough is formed.
  2. Knead the dough on a floured work surface for about 5-10 minutes until it's smooth.
  3. Let it rest for about 15 minutes, covered with plastic wrap, in a cool place but not in the fridge.
  4. Divide the dough into 4 pieces and roll them out on a floured surface with a rolling pin to form a strip as thin as you can.
  5. If you use a pasta maker, set it on the widest setting (1), take one piece of the dough and with the palm of your hand flatten it a bit, turn the crunk (or if you have an electric pasta maker switch on the start button) and feed the dough through the rollers.
  6. Fold the edges of the strip towards the middle and feed it through the rollers several times, changing the setting of the pasta maker until you reach the smallest (5).
  7. Cut the thin strips into ≈ 3.5 x 3 inch (9 x 7,5 cm) pieces with a pastry wheel cutter (with wavy edge is better).
  8. Make 3 small cuts in the middle of each piece (see pictures in blog post).
  9. Make the classic Crostoli shape (but you can leave them flat).
  10. Place over a floured surface.
  11. In a wide and high frying pan, heat up the oil until a wooden spoon dipped in starts to make little bubbles.
  12. Deep-fry Crostoli, turning them twice until they lost their "white" color, do not overcook or they will have a burning taste.
  13. Scoop them out and drain off the oil by putting them over a kitchen paper.
  14. When they're cool, sprinkle generously with powdered sugar.

Tenerina: tender, rich and delicate chocolate pie

Tenerina (pron. teh-nay-ree-nuh) is the most traditional chocolate pie in Emilia-Romagna and it’s typical of the town of Ferrara along with Cappellacci di zucca (egg pasta filled with butternut squash), Salama da sugo (boiled red wine cured salami) and its famous bread.


tenerina pie cake best italian ferrara chocolate tender heart

This pie was created in the early 1900 by Ferrara’s gourmands in honor of Elena Petrovich, queen of Montenegro, that married the king of Italy Vittorio Emanuele III (she was a sweet queen with a tender heart).

tenerina cake pie sugar chocholate

You can find Tenerina in every restaurant in the town but few of them make it perfect, so you better try this at home instead, it’s wonderful!

From the pictures you would say that it’s like a brownie or a flourless chocolate cake but it has nothing to compare with them.
Outside is slightly crispy like a chocolate meringue while inside is rich, quite moist, tender and has a delicate texture, not dense nor heavy, that melts in your mouth. A real paradise for chocolate lovers (even if the pictures doesn’t show that).

Tenerina: tender, rich and delicate chocolate pie

Difficulty: medium
Preparation: 20 minutes Cooking Time: 45 minutes
Yield: 12 servings

Ingredients:

  • 200 grams / 7 ounces butter (at room temperature/soft)
  • 160-200 grams /5.7-7 ounces sugar
  • 6 tbsp all-purpose flour
  • 5 medium or 6 small eggs
  • 400 grams / 14 ounces quality dark chocolate (50-60%)
  • a pinch of salt
  • powdered sugar to taste

(I prefer to not convert these ingredients in volume measures because in desserts the weights are essential for the final result)

Instructions:

Preheat oven to 150ºC / 300ºF / gas mark 2 (convention oven is best).

Put the chocolate in a pirex bowl and microwave at 500w for 3-4 minutes, mix with a spoon and then microwave again for another minute or two until chocolate is melted.

chocholate chunk

In a bowl mix sugar and butter until the mixture is creamy and smooth. Add egg yolks and mix until it seems a custard. Add flour and mix again until all lumps are gone.

Add melted chocolate (not too hot) to the mixture and quickly mix until smooth.

In a separate high bowl whip egg whites with a pinch of salt until forming stiff and firm peaks.

egg whites firm

Add whipped egg whites to the chocolate custard one spoon at time, mix slowly with an upward movement of the spoon to avoid undoing the whipping of the eggs whites. Proceed this way until the egg whites are finished.

Grease a 13” / 32 cm round pie pan with butter and cover with a little of flour or spray with a non-stick spray or use a baking sheet.
To avoid the pie from cracking after baking, I use a baking sheet only at the base with two little flaps and I use a non-stick spray on the pan sides. When I remove the pie from the pan I pull the flaps until the pie is on a plate, but it’s normal that the crust breaks a bit, it’s like a meringue.

Bake the pie for 45 minutes, but you can see the perfect cooking time when the circle of little bubbles (that you can see in the photo below) shrink into a ≈ 4 inches / 10 cm diameter. So the center will be a little tender but cooked (and this is one of its distinctive features).

You can make it look prettier by using powdered sugar on top or by adding some mascarpone custard on the side, but the rich taste and delicate texture are what make the Tenerina a winner.

tenerina slice cake pie

You can do a smaller Tenerina by dividing in two the ingredients (use 3 medium eggs). You can also use single-serving baking cups for an elegant touch.

Tenerina: tender, rich and delicate chocolate pie
 
Prep time
Cook time
Total time
 
A delicious cake that even no chocoholics will love!
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 12
Ingredients
  • 200 grams / 7 ounces butter (at room temperature/soft)
  • 160-200 grams /5.7-7 ounces sugar
  • 6 tbsp all-purpose flour
  • 5 medium or 6 small eggs
  • 400 grams / 14 ounces quality dark chocolate (50-60%)
  • a pinch of salt
  • powdered sugar to taste
Instructions
  1. Preheat oven to 150ºC / 300ºF / gas mark 2 (convention oven is best).
  2. Put the chocolate in a pirex bowl and microwave at 500w for 3-4 minutes, mix with a spoon and then microwave again for another minute or two until chocolate is melted.
  3. In a bowl mix sugar and butter until the mixture is creamy and smooth. Add egg yolks and mix until it seems a custard.
  4. Add flour and mix again until all lumps are gone.
  5. Add melted chocolate (not too hot) to the mixture and quickly mix until smooth.
  6. In a separate high bowl whip egg whites with a pinch of salt until forming stiff and firm peaks.
  7. Add whipped egg whites to the chocolate custard one spoon at time, mix slowly with an upward movement of the spoon to avoid undoing the whipping of the eggs whites.
  8. Proceed this way until the egg whites are finished.
  9. Grease a 13'' / 32 cm round pie pan with butter and cover with a little of flour or spray with a non-stick spray or use a baking sheet.
  10. Bake the pie for 45 minutes, but you can see the perfect cooking time when the circle of little bubbles (that you can see in the photo below) shrink into a ≈ 4 inches / 10 cm diameter. So the center will be a little tender but cooked (and this is one of its distinctive features).
  11. You can make it look prettier by using powdered sugar on top or by adding some mascarpone custard on the side.

Soft and Doughy Pizza By The Slice (Italian Pizza al Taglio)

My son doesn’t like flat pizza, so I had to learn how to make a really soft and doughy pizza like those you can find in an italian bakery (…or anywhere else).


pizza al taglio soft doughy italian best chicago style

I’ve already told you that I’m a very pizza addict, so here is a second recipe… while waiting for the 3rd! 😉

At home it’s mostly impossible to achieve because you would need professional ovens, so after months and months of kneading and baking I figured out how to do it (the secret for a very soft dough is just a potato)… and now my son is really happy (and I keep on baking…).

If you want to save time, like I often do, you can use instant mashed potato flour instead of steaming just one potato. So keep in mind that if you use a steamed potato you need to reduce the amount of water stated in the ingredients.

Pizza al taglio

Soft and Doughy Pizza (Italian Pizza al taglio)

Difficulty: easy
Preparation: 25 minutes Cooking Time: 20 minutes
Yield: 3/4 servings – 40cm x 30cm / 15″ x 12″ pizza pan

Ingredients for the dough:

  • 130 grams / 4.6 ounces / 1/2 cup milk (or water if you want a lighter version)
  • 200 grams / 7 ounces / 1 cup water* (less if using a steamed potato read below)
  • 10 grams / 1 tbsp granulated active dry yeast or 25 grams / 1/2 tbsp fresh yeast or 140 grams / 5 ounces mother yeast
  • 20 grams / 1 1/2 tbsp unsalted butter at room temperature
  • 20 grams / 1/4 cup instant mashed potatoes flour or 1 steamed and peeled potato (in this case use less water*)
  • 500 grams / 18 ounces / 4 cups all-purpose flour (or pizza/bread flour)
  • 10 grams / 1 full tsp sugar
  • 10 grams / 1 1/2 tsp salt

For the topping:

  • 1 cup plain chopped tomatoes sauce, plus a little pinch of sugar, salt to taste
  • other ingredients to your taste
  • fresh mozzarella, cut into 1.5 cm / 0.59 inches square pieces (making big pieces is important to prevent mozzarella from burning during the cooking time)

Instructions:

Preheat oven to 230°C / 450°F / gas mark 8.
Dissolve yeast in warm water and/or milk, sugar and butter, then mix all the ingredients (add the remain water and salt at last) to form a smooth, soft and no sticky dough (If it’s too sticky add a little flour otherwise add more water). Knead for about 20 minutes.
Let rest for 5 minutes, cover your pizza pan with baking paper and roll out the dough.

Pizza al taglio dough

Cover with a lid or a plastic wrap to avoid the dough from drying and let rise for at least 2 hours (4 if using mother yeast).

Pizza al taglio dressing

Dress pizza with tomato sauce, other ingredients and mozzarella.

Pizza al taglio ready

Bake for about 20 minutes.

Pizza al taglio soft doughy

Pizza al Taglio, done!

IMPORTANT tips to know:

If you are using fresh or dry yeast (not mother yeast), I suggest you to greatly reduce the amount of yeast in recipes and, as a consequence, to extend the rising time.
A slow fermentation allow a better maturation of the dough with more digestible, more flavorful and tastier pizzas.
So here are the times I suggest you for 500 grams/18 ounces/4 cups of flour (that usually require 10 grams/1 tbsp granulated dry yeast or 25 grams / 1/2 tbsp fresh yeast for 2 hours of rising time):

  • 4 h of rising time -> use 1/2 amount of yeast;
  • 6 h of rising time -> use 1/4 amount of yeast;
  • 8 h of rising time -> use 1/8 amount of yeast;
  • 10 h of rising time -> use 1/16 amount of yeast;
  • ……

Here’s an example: if you want your dough to rise in 6 hours use 2,5 grams / 1/4 tbsp of granulated dry yeast or 6,25 grams / 1/8 tbsp of fresh yeast.

Soft and Doughy Pizza By The Slice (Italian Pizza al Taglio)
 
Prep time
Cook time
Total time
 
Soft and Doughy Pizza By The Slice like those you can find in an Italian bakery.
Author:
Cuisine: Italian
Serves: 4
Ingredients
For the dough
  • 130 grams / 4.6 ounces / ½ cup milk (or water if you want a lighter version)
  • 200 grams / 7 ounces / 1 cup water* (less if using a steamed potato read below)
  • 10 grams / 1 tbsp granulated active dry yeast or 25 grams / ½ tbsp fresh yeast or 140 grams / 5 ounces mother yeast
  • 20 grams / 1½ tbsp unsalted butter at room temperature
  • 20 grams / ¼ cup instant mashed potatoes flour or 1 steamed and peeled potato (in this case use less water*)
  • 500 grams / 18 ounces / 4 cups all-purpose flour (or pizza/bread flour)
  • 10 grams / 1 full tsp sugar
  • 10 grams / 1½ tsp salt
For the topping
  • 1 cup plain chopped tomatoes sauce, plus a little pinch of sugar, salt to taste
  • other ingredients to your taste
  • fresh mozzarella, cut into 1.5 cm / 0.59 inches square pieces (making big pieces is important to prevent mozzarella from burning during the cooking time)
Instructions
  1. Preheat oven to 230°C / 450°F / gas mark 8.
  2. Dissolve yeast in warm water and/or milk, sugar and butter, then mix all the ingredients (add the remain water and salt at last) to form a smooth, soft and no sticky dough (If it’s too sticky add a little flour otherwise add more water).
  3. Knead for about 20 minutes.
  4. Let rest for 5 minutes, cover your pizza pan with baking paper and roll out the dough.
  5. Cover with a lid or a plastic wrap to avoid the dough from drying and let rise for at least 2 hours (4 if using mother yeast).
  6. Dress pizza with tomato sauce, other ingredients to your taste and mozzarella.
  7. Bake for about 20 minutes.