Padellino Capovolto: The Complete Recipe

In the art of baking the most famous upside down recipe by far is the very French Tarte Tatin, which became famous precisely because the base is placed on top of the filling. This bizarre technique is very practical and effective. The filling, apples in the case of a classic Tarte Tatin, is covered with pastry, giving them the possibility to carry on cooking even after being removed from the oven, imbuing the dish with an even more intense taste and aroma.

The recipe for the savoury upside down Padellino Capovolto that you find below, borrows this clever technique and the result is incredibly versatile and tasty!

Among the best flours for pizzas, we have chosen to use Scelte di Campo type “0” Forte, whose characteristics also make it perfect for recipes that use starters. This recipe, for example, is based on a biga, which contains EVO oil, which further enhances the taste of the dish.

The recipe can be prepared both in the workplace or at home.

Ingredients for the Biga

• 1 kg Scelte di Campo type “0” Forte:
• 450 g Water
• 10 g Fresh brewer’s yeast
• 40 g EVO Oil

Ingredients for the final Padellino Capovolto dough

• The pre-prepared Biga
• 1 kg Scelte di Campo type “0” Forte:
• 10 g Fresh brewer’s yeast
• 720 g Water for autolysis
• 80 g Water to finish
• 40 g Salt
• Cherry tomatoes
• Shallots
• Capers
• Origano

Method for preparing the Biga

• Mix all the ingredients together in a mixer on first speed, for 4-5 minutes, until all the flour is blended in and there is no dusty residue.
• Leave to rise in a container covered with plastic sheeting for 18/24 hours at 19 °C.

Method for the final Padellino Capovolto dough

• Place the pre-prepared Biga, the flour and the water needed for autolysis into a mixer. After 4 minutes of kneading, cover the mass with a nylon sheet and start the autolysis, which will take 20 minutes.
• Once the autolysis is complete, add the yeast and resume kneading a the lowest speed. After a short time, a dough with a smoother texture will begin to form. At this point, gradually pour in the remaining 80 g of water required by the recipe.
• After about ten minutes of kneading, switch to second speed and add the salt. Knead at for a further ten minutes, adding the little water that is still left.
• When the dough it is perfectly smooth, which indicates that a firm gluten mesh has formed, it is ready.
• At the end of the kneading process, remove the mixture from the bowl of the mixer and place it in another container. Give the dough a few reinforcing folds, cover it and leave it to stand for 2 hours at room temperature.
• Now divide and shape the dough into tight balls and leave them to rise for a further 2 hours at room temperature in covered containers. We suggest 300 g balls for 25 cm diameter pans.
• While the dough is rising, prepare the ingredients on which the dough will be placed and cooked.
• Cut 300 g of cherry tomatoes in half and place them in a well-oiled 25 cm diameter pan (made of aluminum or blue iron) with a finely sliced shallot, capers, oregano and salt. Mix together well and leave to stand for the entire leavening time.

• Once they have risen, form the dough into 25 cm diameter circles on re-milled Semolina and cover the filling previously prepared in the pan.

• Prick the dough with a knife or fork to prevent it from rising excessively during cooking and sprinkle it with a little EVO oil before putting it into the oven.
• Bake at 295 °C for about fifteen minutes or, for domestic ovens, at the maximum temperature for the necessary time.
• After cooking, wait about ten minutes before removing the Padellino Capovolto from the pan by turning it upside down.