1. Pissaladiera ( Pizza )
Preparation time: 20 minutes – Cooking time: 30 minutes – Rising time: 1 hour 10 minutes
4 Servings
for the dough
4 cups (500 g) all-purpose flour or
Italian “00” flour, plus more as
needed
1 tbsp. (10 g) fresh yeast, crumbled,
for 2 hours rising time, or 1 1/4 tsp.
(4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive
oil
2 tsp. (12 g) salt
for the topping
11 oz. (300 g) onions, thinly sliced
2 tbsp. (30 ml) extra-virgin olive oil
10 anchovy fillets in salt
2 cups (500 g) crushed tomatoes
1 small bunch of basil, chopped
3 1/2 oz. (100 g) taggiasca or other
small black olives
chopped fresh oregano
salt
Method
Put the flour onto a clean work surface and make a well in the
center. Dissolve the yeast in the water, and pour the yeast mixture
into the well. Gradually start incorporating the yeast mixture
into the flour until a loose dough starts to form, then add
the salt. Knead the dough until smooth and elastic. Cover the
dough with a kitchen towel and let rise in a warm room until it
has doubled in volume (it can take from 1 to 4 hours depending
on the temperature).
Roll out the dough on an oiled pizza pan or baking tray and let it
rise again for about 10 minutes.
Meanwhile, sauté the onions over low heat in a pan with oil.
Add the anchovy fillets and crushed tomatoes. Cook for 5 to 10
minutes and then add the basil. Alternatively, you can add the
basil when you remove the pizza from the oven.
Let the sauce cool and then spread it over the dough, garnish
with olives, and sprinkle with oregano and salt.
Bake in the oven at 375°F (190°C) for 30 minutes, or until the
crust is golden brown.
2. Pizza with Spinach and Ricotta Cheese
Preparation time: 30 minutes – Cooking time: 8 minutes – Rising time: 1 1/2-5 1/2 hours\
4 Servings
for the dough
5 cups (650 g) all-purpose flour or
Italian “00” flour, plus more as
needed
1 1/2 cups plus 1 tsp. (375 ml)
lukewarm water
1 1/2 tsp. (5 g) fresh yeast, crumbled
1 tbsp. (18 g) salt
for the topping
1 lb. (500 g) fresh ricotta
1 lb. (500 g) fresh spinach, rinsed
1 oz. (30 g) Parmigiano-Reggiano
cheese, grated
1 clove garlic
3 tbsp. (45 ml) extra-virgin olive oil
Method
Put the flour onto a clean work surface and make a well in the
center. Dissolve the yeast in the water, and pour the yeast mixture
into the well. Gradually start incorporating the yeast mixture
into the flour until a loose dough starts to form, then add the salt.
Knead the dough until smooth and elastic. Cover the dough with
lightly oiled plastic wrap and let rise in a warm room until it has
doubled in volume (it can take from 1 to 4 hours depending on
the temperature).
Divide the dough into four portions and roll them into balls. Let
the dough portions rise again, covered with lightly oiled plastic
wrap in a warm room, until they have once again doubled in
size (it can take from 30 minutes to an hour depending on the
temperature).
Meanwhile, brown the garlic in a large pan with the olive oil. Add
the spinach and sauté until wilted. Add salt to taste.
Sprinkle the work surface with plenty of flour and flatten each
dough ball with your hands, starting with your fingertips and
progressing to a rotary movement of your hands as the dough
gets flatter and wider, into a round about 8 inches in diameter.
Put the dough rounds on a baking sheet. Spread the ricotta and
then the spinach over the surface of the pizzas and sprinkle with
the Parmigiano-Reggiano cheese.
Bake in the oven at 480°F (250°C) for 8 minutes, or until the
crusts are golden brown.
3. Pizza with Arugula and Parmigiano-Reggiano cheese
Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours
4 Servings
for the dough
4 cups (500 g) all-purpose flour or
Italian “00” flour, plus more as
needed
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive
oil
1 tbsp. (10 g) fresh yeast, crumbled,
for 2 hours rising time, or 1 1/4 tsp.
(4 g) for 7 hours rising time
2 tsp. (12 g) salt
for the topping
1 16-oz. can medium peeled
tomatoes, crushed by hand
14 oz. (400 g) mozzarella cheese,
thinly sliced
4 oz. (113 g) baby arugula, chopped
5 1/4 oz. (150 g) fresh-grated
Parmigiano-Reggiano cheese
Method
Put the flour onto a clean work surface and make a well in the
center. Dissolve the yeast in the water, and pour the yeast mixture
into the well. Gradually start incorporating the yeast mixture
into the flour until a loose dough starts to form, then add the
oil and salt. Knead the dough until smooth and elastic. Rub the
dough with a little oil, cover with plastic wrap, and let it rest for
about 10 minutes.
Grease a 12-inch round pizza pan with oil. Transfer the dough to
the pan and using your fingertips, spread the dough to cover the
bottom of the pan.
If you used 1 tablespoon of yeast, let the dough rise in a warm
room for about 40 minutes. If, on the other hand, you used 1
1/4 teaspoons of yeast, then cover the dough with lightly oiled
plastic wrap and refrigerate for at least 5 hours. The dough will
rise perfectly well in the refrigerator, becoming light and fragrant.
When the dough has risen, spread the tomatoes over the surface,
and then top with the mozzarella (at room temperature). Let it
rise for another 40 minutes and then bake in the oven at 425°F
(220°C) for 20 minutes or until the crust is golden brown.
As soon as the pizza comes out of the oven, garnish it with the arugula
and Parmigiano-Reggiano cheese (all at room temperature).
4. Pizza with Parma Ham
Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours
4 Servings
for the dough
4 cups (500 g) all-purpose flour or
Italian “00” flour, plus more as
needed
1 tbsp. (10 g) fresh yeast, crumbled
for 2 hours rising time, or 1 1/4 tsp.
(4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive
oil
2 tsp. (12 g) salt
for the topping
1 16-oz. can peeled tomatoes, crushed
by hand
14 oz. (400 g) mozzarella cheese, thinly
sliced
10 thin slices Parma ham
Method
Put the flour onto a clean work surface and make a well in the
center. Dissolve the yeast in the water, and pour the yeast mixture
into the well. Gradually start incorporating the yeast mixture
into the flour until a loose dough starts to form, then add
the oil and salt. Knead the dough until smooth and elastic. Rub
the dough with a little oil, cover with plastic wrap, and let it rest
for about 10 minutes.
Grease a 12-inch round pizza pan with oil. Transfer the dough to
the pan and using your fingertips, spread the dough to cover the
bottom of the pan.
If you used 1 tablespoon of yeast, let the dough rise in a warm
room for about 40 minutes. If, on the other hand, you used 1 1/4
teaspoons of yeast, then cover the dough with lightly oiled plastic
wrap and refrigerate for at least 5 hours. The dough will rise
perfectly well in the refrigerator, becoming light and fragrant.
When the dough has risen, spread the tomatoes over the surface,
and then arrange the mozzarella (at room temperature) on top.
Let it rise for another 40 minutes. Bake in the oven at 425°F
(220°C) for 20 minutes, or until the cheese is bubbly and the
crust is golden brown.
As soon as the pizza comes out of the oven, arrange the ham
slices (at room temperature) on top.
5. Pizza with Buffalo Mozzarella, Sun-Dried Tomatoes, and Olives
Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours
4 Servings
for the dough
4 cups (500 g) all-purpose flour or
Italian “00” flour, plus more as
needed
1 tbsp. (10 g) fresh yeast, crumbled,
for 2 hours rising time, or 1 1/4 tsp.
(4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1/2 tbsp. (20 ml) extra-virgin olive oil
2 tsp. (12 g) salt
for the topping
1 16 oz. can peeled tomatoes, crushed
by hand
10 1/2 oz. (300 g) buffalo mozzarella
cheese, thinly sliced and drained on
paper towels
8 sun-dried tomatoes in oil, julienned
10 olives, pitted
Method
Put the flour onto a clean work surface and make a well in the
center. Dissolve the yeast in the water, and pour the yeast mixture
into the well. Gradually start incorporating the yeast mixture
into the flour until a loose dough starts to form, then add
the oil and salt. Knead the dough until smooth and elastic. Rub
the dough with a little oil, cover with plastic wrap, and let it rest
for about 10 minutes.
Grease a 12-inch round pizza pan with oil. Transfer the dough to
the pan and using your fingertips, spread the dough to cover the
bottom of the pan.
If you used 1 tablespoon of yeast, let the dough rise in a warm
room for about 40 minutes. If, on the other hand, you used 1 1/4
teaspoons of yeast, then cover the dough with lightly oiled plastic
wrap and refrigerate for at least 5 hours. The dough will rise
perfectly well in the refrigerator, becoming light and fragrant.
When the dough has risen, spread the tomatoes (at room temperature)
over the surface. Let the pizza rise for another 40 minutes
and then bake in the oven at 425°F (220°C) for 20 minutes,
or until the crust is golden brown.
When it comes out of the oven, garnish it with the mozzarella,
sun-dried tomatoes, and olives.
6. Pizza with Eggplant, Sicilian Provolone Cheese, and Cherry Tomatoes
Preparation time: 30 minutes – Cooking time: 8 minutes – Rising time: 1 1/2-5 1/2 hours
4 Servings
for the dough
5 cups (650 g) all-purpose flour or
Italian “00” flour, plus more as
needed
1 1/2 tsp. (5 g) fresh yeast, crumbled
1 1/2 cups plus 1 tsp. (375 ml)
lukewarm water
1 tbsp. (18 g) salt
for the topping
1 lb. (500 g) crushed tomatoes
8 oz. (250 g) cherry tomatoes, halved
10 1/2 oz. (300 g) eggplant, thinly
sliced
1 lb. (500 g) Sicilian (mild) Provolone
cheese, thinly sliced
salt
extra-virgin olive oil
Method
Put the flour onto a clean work surface and make a well in the
center. Dissolve the yeast in the water, and pour the yeast mixture
into the well. Gradually start incorporating the yeast mixture
into the flour until a loose dough starts to form, then add
the salt dissolved in a little water. Knead the dough until smooth
and elastic. Cover the dough with lightly oiled plastic wrap and
let rise in a warm room until it has doubled in volume (it can take
from 1 to 4 hours depending on the temperature).
Divide the dough into four portions and roll them into balls. Let
the dough portions rise again, covered with lightly oiled plastic
wrap in a warm room, until they have once again doubled in
size (it can take from 30 minutes to an hour depending on the
temperature).
Season the tomatoes with a pinch of salt and a dash of olive oil.
Grill the eggplant, or fry the slices in olive oil and drain them.
Sprinkle the work surface with plenty of flour and flatten each
dough ball with your hands, starting with your fingertips and
progressing to a rotary movement of your hands as the dough
gets flatter and wider, into a round about 8 inches in diameter.
Put the dough rounds on a baking sheet. Spread the crushed
tomatoes over each pizza, and arrange the tomatoes, eggplant
and cheese on top.
Bake in the oven at 480°F (250°C) for 8 minutes, or until the
cheese is bubbly and the crust is golden brown.
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