How to Prepare Pizza with Sponsali: Tradition and Flavor

Pizza with sponsali is an ancient dish from the Pugliese tradition, rich in history and authentic flavors. Prepared during the engagement ceremony, this stuffed focaccia brings with it centuries of culinary culture and festive moments. The name “sponsali” itself comes from “sposalizio” (wedding), as it was traditionally served during the ceremonies that preceded the official marriage.

The Origins of Pizza with Sponsali

This rustic pizza, stuffed with green onions known as sponsali, was traditionally eaten on the day of the engagement—an ancient Pugliese custom where the bride and groom publicly committed to join not only emotionally but also legally. During these celebrations, pizza with sponsali symbolized unity and prosperity, shared with friends and family.

What Are Sponsali?

But what exactly are sponsali? Sponsali, also known as porraie onions, are the unbulbous green shoots of onions. Unlike traditional onions, they are not grown from seeds but from bulbs planted in the summer. These shoots then produce seeds in the second year of cultivation.
With their delicate and sweet flavor, sponsali are a prized ingredient in Pugliese cuisine, used in many traditional recipes. One of the most famous dishes that features them is the Calzone di Cipolla, a stuffed focaccia with an unmistakable aroma, reminiscent of our grandmothers’ kitchens and the traditions of the past.

How to Prepare Pizza with Sponsali

Now, let’s see how to prepare this delicious pizza with sponsali. The recipe is simple but requires attention, especially in the preparation of the dough.

Ingredients for the Dough:

• 1 kg of Versatile 240 | Italian Type “0” Wheat Flour W240;
• 700 ml of water;
• 5 g of fresh brewer’s yeast;
• Salt to taste.

Ingredients for the Filling:

• 800 g of sponsali (long white onions typical of Puglia);
• 30 Peranzana Olives pitted in Sea Water;
• 2-3 salted anchovies;
• Extra virgin olive oil from Peranzana monovarietal to taste;
• Salt to taste;
• Black pepper to taste.

Preparing the Dough

To achieve the perfect consistency for pizza with sponsali, it is essential to follow the correct proportions and timing, especially considering we are using Versatile 240 W240 type 0 flour, ideal for medium strength dough. Here’s the detailed procedure:

Dough with a Mixer:

1. In the bowl of a stand mixer, pour 700 ml of water at room temperature. Crumble 5 g of fresh brewer’s yeast and dissolve it completely in the water.
2. Gradually add 1 kg of type 0 W240 flour and start the mixer at medium speed using the dough hook. Let it mix for about 5 minutes until all the ingredients are well combined.
3. At this point, add 10 g of salt and continue mixing for another 15 minutes, slightly increasing the speed. Work the dough until you get a smooth, homogeneous, and elastic mixture. W240 flour requires careful kneading to develop the right gluten network, which ensures good volume and softness.
4. Total working time: about 20 minutes.
5. Once ready, transfer the dough to a lightly floured work surface, form a ball, and cover it with a damp cloth or plastic wrap. Let the dough rest in a dry place away from drafts for 2-3 hours, until it has doubled in volume.

Hand Kneading:

1. In a large bowl, dissolve 5 g of fresh brewer’s yeast in 700 ml of water at room temperature.
2. Gradually add 1 kg of type 0 W240 flour and start mixing with one hand. When the dough begins to take shape, add 10 g of salt and transfer it to a work surface.
3. Continue kneading the dough by hand for about 20-25 minutes, using the folding method: stretch the dough with the palms of your hands, then fold it over itself and rotate it 90°. Repeat this until you get an elastic and smooth consistency.
4. W240 flour requires energetic manual kneading to help form a good gluten structure, essential for a well-aerated dough.
5. Once the desired dough is achieved, form a ball and let it rest as described above, covered with a cloth, in a dry place for 2-3 hours until it doubles in size.

Preparing the Filling

In the meantime, prepare the sponsali. After cleaning them thoroughly, cut them into small pieces. Their sweetness will pair perfectly with the strong flavor of the anchovies and Peranzana Olives, enhancing the taste of the filling.

Assembling the Pizza

When the dough has doubled in size, transfer it to the work surface and divide it into two equal parts. Take the first piece and, with the help of a rolling pin, roll it out until you get a thin disk, about half a centimeter thick.

1. Preparing the Base: Lightly grease a baking tray with extra virgin olive oil and place the first disk of dough, making sure it adheres well to the edges of the tray.
2. Filling: Evenly distribute the chopped sponsali, crumbled anchovies, and Peranzana Olives. Season with salt, pepper, and a generous drizzle of extra virgin olive oil from Peranzana monovarietal.
3. Closing: Roll out the second piece of dough to form another disk. Cover the filling with this second disk and seal the edges well by pressing with your fingers or the prongs of a fork to prevent the filling from leaking during cooking.

Baking the Pizza

Baking in a Home Oven (maximum temperature 250°C)

1. Preheating: Preheat the oven to the maximum temperature (250°C) using the static setting.
2. Positioning: Place the tray with the pizza on the lowest shelf of the oven. This will ensure optimal cooking of the bottom.
3. Humidity: To get a softer pizza and prevent it from drying out too much, you can place a heat-resistant bowl of water in the lower part of the oven. The moisture will help keep the dough softer during baking.
4. Cooking Time: Bake for about 25-30 minutes. Check the browning of the surface: when the pizza is well browned, you can move it to the middle shelf and activate the grill for 2-3 minutes to achieve a crispy crust.

Tips for Enjoying Pizza with Sponsali at its Best

Pizza with sponsali should be served hot, right out of the oven. The crunchiness of the crust combines with the softness and sweetness of the filling, creating a perfect balance of flavors.
For an even more authentic touch, pair it with a glass of Pugliese white wine or a local craft beer. It’s the ideal way to complete a meal rich in tradition.

 

Ingredients for the Perfect Pizza with Sponsali: Discover the Difference

Experience the difference with our quality ingredients: Versatile 240 | Italian Type “0” Wheat Flour, Peranzana Olives pitted in Sea Water, and extra virgin olive oil from Peranzana monovarietal. Our type “0” W240 flour guarantees elastic and well-aerated doughs, perfect for soft and fragrant pizzas and focaccias. The Peranzana Olives, immersed in sea water, and our extra virgin olive oil, obtained from the Peranzana variety, add an authentic and rich flavor to your pizza with sponsali. Bring Pugliese tradition into your kitchen with natural and genuine ingredients.

Stand out with quality: buy now and bring authenticity to your kitchen.