13. Neapolitan-Style Pizza
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 1/3 lbs. (600 g) crushed tomatoes
1 lb. (500 g) buffalo mozzarella,
thinly sliced
1/2 bunch fresh basil
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. 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 rise again, covered with lightly oiled plastic wrap in a
warm room, until it has once again doubled in size (it can take
from 30 minutes to an hour depending on the temperature).
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. Season the crushed
tomatoes with a pinch of salt and a dash of olive oil, and spread
it over each flattened pizza dough. Arrange the mozzarella slices
over the pizzas.
Bake in the oven at 480°F (250°C) for 8 minutes, or until the
cheese is bubbly and the crust is golden brown. As soon as they
come out of the oven, garnish with the fresh basil leaves.
14. Puglian-Style Pizza
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 28-oz. can peeled tomatoes,
crushed by hand
2 medium yellow onions, thinly sliced
About 10 black and green olives,
pitted and sliced
7 slices caciocavallo or provolone
cheese, thinly sliced
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 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 peeled tomatoes evenly
over it. Arrange the caciocavallo cheese, onions, and olives (all
at room temperature) on top. Let the dough rise for another 40
minutes and then bake in the oven at 425°F (220°C) for 20 minutes,
or until the cheese is bubbly and the crust is golden brown
15. Roman-Style Pizza
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 peeled tomatoes,
crushed by hand
14 oz. (400 g) mozzarella cheese,
thinly sliced
8 anchovies in oil, drained
about 10 capers
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 peeled tomatoes evenly
over it, and then arrange the mozzarella, anchovies, and capers
(all 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.
16. Sicilian Pizza
Preparation time: 30 minutes – Cooking time: 25 minutes – Rising time: 1 hour 30 minutes
4 Servings
for the dough
2 cups (250 g) durum wheat flour or
semolina
2 cups (250 g) all-purpose flour or
Italian “00” flour, plus more as needed
1 1/4 tbsp. (15 g) fresh yeast, crumbled
1 cup (250 ml) lukewarm water
1 1/4 tsp. (5 g) sugar
3 tbsp. plus 1 tsp. (50 ml) extra-virgin
olive oil
2 tsp. (12 g) salt
for the topping
3 medium tomatoes, peeled, seeded,
and finely chopped
8 anchovies, desalted or in oil
3 1/2 oz. (100 g) fresh caciocavallo or
provolone cheese
3 1/2 oz. (100 g) semi-seasoned
caciocavallo or provolone cheese,
grated
1 medium onion, finely chopped
3 tbsp. plus 1 tsp. (50 ml) extra-virgin
olive oil
salt and pepper to taste
chopped fresh oregano
Method
Mix the two types of flour together on a clean work surface and
make a well in the center. Dissolve the yeast in the water and
add it to the well. Gradually start incorporating the yeast mixture
into the flour until a loose dough starts to form, then add the
salt. Add the sugar and the oil and lastly, add the salt dissolved in
3 tablespoons (50 ml) of 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, about 1 hour.
In the meantime, toss the tomatoes in a bowl with the salt, pepper
and oil; then stir in the onion and a pinch of oregano.
Spread the dough with your fingertips in a greased round baking
pan oven dish. Cover it with the cheese, the anchovies, and the
tomato mixture. Let it rise for at least 30 minutes.
Bake in the oven at 480°F (230°C) for 25 minutes, or until crust
is golden brown and cheese is melted.
17. Four Seasons Pizza
Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours
4 Servings
for the dough
4 cups (500 g) soft wheat flour or
pizza flour
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 artichoke hearts in oil
6 button mushrooms, sliced
10 olives
6 slices 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 the 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 use your fingertips to 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 peeled tomatoes evenly
over it. Arrange the mozzarella, artichoke hearts, sliced mushrooms
and olives (all at room temperature) on top.
Let the pizza rise for another 40 minutes and then bake it in
the oven at 425°F (220°C) for 20 minutes or until the cheese is
bubbly and the crust is golden. Just before the pizza is ready, top
with the ham (also at room temperature).
18. Artichoke Pizza
Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours
4 Servings
for the dough
4 cups (500 g) soft wheat flour or
pizza flour
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
15 artichoke hearts in 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 oil and
the 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 use your fingertips to 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 peeled tomatoes over it.
Arrange the mozzarella and the artichoke hearts (at room temperature)
on top. 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
cheese is bubbly and the crust is golden.
0 Comments