7. Onion Pizza
Preparation time: 20 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
2 yellow onions, thinly sliced
3 tbsp. beer
1 16-oz. can peeled tomatoes, crushed
by hand
14 oz. (400 g) mozzarella cheese
1/2 bunch fresh basil, leaves torn
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.
Sauté the onions with the beer over high heat so the alcohol
evaporates. When the onions are tender, remove from the heat
and let them cool.
When the dough has risen, spread the peeled tomatoes evenly
over it, and then arrange the mozzarella and sautéed onions (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. As soon as it
comes out of the oven, garnish with the fresh basil leaves.
8. Four Cheese 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 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
3 1/2 oz. (100 g) gorgonzola cheese,
crumbled
3 1/2 oz. (100 g) fontina cheese,
shredded
3 1/2 oz. (100 g) brie, diced
3 1/2 oz. (100 g) smoked Scamorza
or mozzarella cheese, shredded
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. Sprinkle with the four types of cheese. Let the dough 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 brown.
9. Pizza with Peppers
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) fresh mozzarella,
shredded
1 1/3 lbs. (600 g) green, red or yellow
bell peppers
1/2 bunch fresh basil leaves, chopped
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 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).
Put the peppers in the oven at 390°F (200°C) and roast until
browned and tender, about 15 to 20 minutes. Remove them from
the oven and transfer to a bowl. Cover with plastic wrap and let
cool. Once cool, peel and cut the peppers lengthwise into quarters.
Season the crushed tomatoes with a pinch of salt and a dash of
extra-virgin olive oil.
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.
Spread the crushed tomato over the each pizza dough, add the
mozzarella and garnish with the peppers. Place the pizzas in the
oven and bake 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.
10. 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.
11. Broccoli and Sausage 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 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
7 oz. (200 g) broccoli florets
7 oz. (200 g) pork sausage, cut into
small pieces
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.
Bring a large pot of salted water to a boil. Add the broccoli and
cook just until tender. Drain, rinse under cold water, and drain
again. Set aside.
When the dough has risen, spread the peeled tomatoes over it,
and then arrange the mozzarella, broccoli and sausage (all at
room temperature) on top. Let it 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.
12. Pepperoni 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 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
about 20 slices spicy pepperoni
sausage
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 the surface. Arrange the mozzarella and pepperoni (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 brown.
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