pizza pizza pizza

“My love is pizza shaped. Won’t you have a slice? It’s circular, so there’s enough to go around.
”

― Dora J. Arod, Love quotes for the ages. 

I wanted to take a break from writing long dramatic stories on my life or writing recipes, although I know you love them!
Yes yes yes, there is the stereo type that Italian`s are pizza eater`s, but I am here to confirm that it is totally true, and they eat it often!
Pizza here is not taken lightly, and it is definitely not a case of dialing a 1800 number for home delivery. Pizza means so much more here in Italy. Pizza brings people together, it is a "modo di  vivere" (a way to live)! 
Pizza can be enjoyed amongst family, friends, work meetings, or it is common that a first date is nervously enjoyed sharing pizza. And yes, even on first dates Italian women eat pizza!
Going out for a weekly pizza amongst friends is the perfect alternative to a restaurant, especially when funds are tight. There are some really chic pizza restaurants where you can still enjoy table service, wine (although most Italian`s drink beer with pizza), and soak in the atmosphere. However Alessandro and I enjoy our weekly pizza at a very low key, no frills, very rustic pizzeria where the waiter knows our order.
In fact, I recently decided to celebrated my birthday with friends at a local pizzeria drinking far too much prosecco! The private room was a brick dome built into the ancient city walls, a very unique ambient indeed.

Pepenero pizzeria, Pietrasanta. Italy

Italian`s know their pizza and understand well the difference between the local pizzerie (pizza shops). And the difference is vast, some pizza bases are light and crunchy, some rich and yeasty, however it is a given that it should always be cooked in a wood fired oven. 
Although I am a lover of getting my hands dirty and do love beating out a good dough, there is a certain pleasure about being taken out for pizza. If you want to try making pizza at home, please find the recipe here;
 http://karasitaliankitchen.blogspot.it/2012/07/pasta-di-pizza-pizza-dough.html
The purpose of this article is to share some of my favourite pizza toppings with you. In Italy the pizza's are generally topped with no more than three or four ingredients. By choosing good quality, in season ingredients, you really don't need to add more. Remember less is more! All of my favourite pizza`s that I am listing below have a base of red sauce and mozzarella. You can also order pizza bianca (white pizza), which means no red sauce, however I prefer mine with!
1: Tuna, Tropea red onion topped with fresh rocket
2: Speak and mascarpone
3: Smoked salmon and mascarpone topped with fresh rocket
4: A simple Margherita (tomato, mozzarella and basil). Check out link here;
http://karasitaliankitchen.blogspot.it/2011/11/pizza-margherita.html
5: Margherita topped with freshly sliced pieces of prosciutto crudo (smoked prosciutto)
6: Sausage pieces with gorgonzola
7: Origano with anchovies and capers
8: Lots of Tropea red onions finely slices with black olives and anchovies 
9: Zucchini flowers with anchovies 
10: Potato and rosemary 

#pizza #articolo #impasto #dough #article 

Pizza di cipolle e tonno (onion and tuna pizza)

There are many unwritten 'food rules' in Italy!  For instance when a foreigner asks for parmesan cheese to add to 'spaghetti alla marinara' (seafood spaghetti), Italian's will chime NOOOOOOOOOO!!! Seafood and cheese do not mix.  Which is why I too am confused in this instance why it is acceptable to mix the two forbidden ingredients together.  Regardless of 'the rule' this pizza is readily available across the great land and is really one of my favourites.  When I was cooking for fifteen hungry mouths in Italy, this pizza was requested on a weekly basis. 

 What you need:
Ingredients from pizza dough recipe
185g tin of Italian style tuna in oil
one cup of Italian tomato passata (tomato puree)
1/2 red onion
one ball of fresh mozzarella 
1/2 cup extra virgin olive oil roughly
salt and cracked black pepper

How to make:

1: Make the pizza dough following my 'pizza dough' recipe 

2: Generously oil a baking pan, and line with pizza dough

3: Use the back of a spoon to smooth a thin layer of tomato puree on the pizza dough (if you do not have passata, use a stick blender to blitz a tin of Italian tomatoes)

4: Drizzle a little olive oil, then add salt and pepper

5: Evenly apply the thinly sliced red onions, then break up the tuna and add

6: Place the pizza in a pre-heated 200 degrees oven for approximately twenty minutes

7: Remove the pizza about 2-3 minutes before it is cooked and add the fresh mozzarella (either cut into circular slices or tear apart)

8: Place the pizza with the added mozzarella back in the oven until the cheese is just melted..not browned!

9: Pour over a little garlic oil if desired!!

delicious fresh mozzarella balls

Impasto di pizza (pizza dough)

It is no hidden truth that I like rolling up my sleeves and getting my hands involved. Pizza making is one of the most relaxing experiences you can give yourself, it sure beats paying for therapy. It is also great to get the kids involved as they love playing in the gooey dough.

I have become a bit of a pizza making specialist and can almost knead out a good dough with my eyes closed, but it does take some time and practice. So don't be disheartened if your dough does not rise, or is too rubbery.....keep trying. So many elements can effect the result of your dough, such as the temperature of the water, air, the freshness of the yeast, quality of the flour etc! Regardless, you should give it a shot!

Nothing beats a good homemade pizza. Don't overload your pizza with too many ingredients as it will become soggy. Wisely choose three to four quality ingredients. After all, you still want to be able to taste the amazing taste of your homemade pizza base!

What you need:

(this will make two large pizza bases)

500g un-bleached tipo 000 flour

250ml warm water

45g fresh yeast (purchased from a bakery)

pinch sugar

1/4 cup extra virgin Italian olive oil

salt if desired

Making pizza with a group of four kiddies  

How to make:

1: In a large bowl mix the fresh yeast and sugar with warm tepid water and whisk.   This will activate the yeast, making it warm and happy.  It should start looking frothy.

2: Sift the flour, use a metal knife to cut in. Add the oil

3: Once combined start using your hands to bring dough together.

4: Once a ball has formed, remove and place on a well floured bench and start kneading.

5: Stretch the dough in one direction, turn, fold and press down. Repeat the process for about 5 minutes.

6: Once the dough has formed a nice ball and the dough is smooth and elastic, cover with a tea-towel and place in a warm area. (if I am challenged for time, I place the bowl of dough over a warm bowl of water- this speeds up the process).

7: After 30-40 minuets the dough should double in size.  Punch down and roll.

8: The dough is ready to use for your favourite pizza recipe (or simply drizzle with olive oil as seen above)!
9 Cook in a well pre heated 220 degree oven for approx 10 minutes 

TIP ONE: Every time I make pizza dough the ratio of ingredients varies slightly. You need to use your own judgement as certain elements such as the weather can effect your result.  If the dough looks too gooey then add more flour.  If the dough looks too dry then add more warm water or oil!

TIP TW0: Try other varieties of flour such as semolina and wholemeal or try mixing varieties.  Just always follow the general quantities listed above for flour.  

Pizza di patate (potato pizza)

Yet again, another example of less is more.  There is room for only one star on this pizza, and that is the humble potato. Topped on homemade pizza dough, and you have a match made in heaven!  Drizzle some olive oil and some freshly torn rosemary from the garden and 'eccola' (here it is)! The potato remains supple in the centre whilst inheriting all the flavours,  and the dough has a crispy crunch.  This is perfect snack food, in fact you will find many a 'pizzeria' in Italy selling this by the slice.

What you need:

Ingredients from pizza dough recipe 

three medium size potatoes 

two sprigs fresh rosemary

1/2 cup extra virgin olive oil (roughly)

salt and cracked black pepper

How to make:

1: Make the pizza dough (refer to pizza dough recipe)

2: Peel, then boil the potatoes in hot salted water for roughly twenty minuets (until tender)

3: Let potatoes cool slightly, then slice finely

4: Drizzle a generous amount of olive oil on a large rectangular baking pan

5: Roll the pizza dough to fit oven pan, generously coat the dough with olive oil (use garlic oil if desired- refer to garlic oil article)

6: Layer the potatoes by slightly overlapping until the the surface is covered

7: Top with a little more olive oil, then roughly tear rosemary on top, then salt and pepper

8: Bake in a pre-heated 200 degree oven for roughly twenty minutes, or until pizza base is crispy

Pizza Margherita

“Here we are at last. The Italian proverb says “See Naples and die” but I say, see Naples and live; for there seems a great deal worth living for.” 
― Arthur John Strutt

This pizza is fit for Royalty, literally!  Queen Margherita of Italy was presented this pizza to resemble the colours of the Italian flag (red, white, and green) in 1889.  I had been travelling around Italy for several weeks eating all types of pizza, and then I tried the Margherita pizza in Naples.  I think it became my staple diet for the next few days of my visit.  What more could you want for one euro a slice ($1.50AUS) than the perfect blend of the sweetest tomatoes, creamy mozzarella, peppery basil and a thin crispy base.  This recipe really calls for the best quality ingredients to make it truly mouthwatering.  I think one thing that Italians can nationally agree on is the ingredients for the Pizza Margherita!  

       

What you need:

Basic dough recipe (refer to pizza dough recipe)

One ball of buffalo mozzarella (this should be floating in liquid)

One tin of Italian tomatoes PURED (or use passato sauce)

One handful of fresh basil

Extra virgin Italian olive oil

Salt for seasoning

How to make:

1: Generously cover an oven tray with olive oil

2: Roll out the pizza dough to fit your oven tray, no thicker than 3mm thick and place in tray

3:  Spread a thin layer of pureed tomatoes on base with the back of a spoon in a circular motion, drizzle with olive oil and sprinkle with salt

4:  Cook in a well pre heated oven for about 10 minutes at 220 degrees until almost cooked

5:  Remove pizza from oven and add mozzarella slices, cook for a further 2 minuets until cheese has just melted

6:  Again drizzle with a little oil (tip, add one smashed clove of garlic to some olive oil for some extra flavour)

7:  Finish with basil

Pizzeria da Michele, Naples. Italy!

Buon Apetito

Schiacciata con l'olio (flat bread with oil)

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight...Breadmaking is one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world's sweetest smells... there is no chiropractic treatment, no yoga exercise, no hour of
meditation in a music-throbbing chapel. That will leave you emptier of bad thoughts than this homely ceremony of making bread.” 
― M.F.K. Fisher, The Art of Eating: 50th Anniversary Edition

What can I say about this bread?  Well, it is soft, crispy, oily, salty and simply delicious.  This bread is only found in Tuscany and depending on the region is either called Schiacciata or Focaccia.  Schiacciata literally means crushed, flattened or squashed in Italian.  Do not be fooled by this low lying bread, it really is so tasty.  In comes in sweet and savoury versions but it is most common to see it in bakeries "panifico" sold by the slab seasoned only with salt and oil. 

In Italy bread seems to be one of the only essentials that is disproportionately overpriced. For me another easy excuse to make this at home. Not to mention all of the therapeutic benefits I receive. Once you get the hang of this, I swear you will never go back. As with everything, it is always trial and error. But it is within error that triumphs success. I have successfully mastered the art of making foccacia and my friends eternally thanks me for this!

What you need:

400g un-bleached tipo 000 flour

250ml warm water

42g packet fresh yeast

1/2 tspn sugar

1/2 cup extra virgin Italian olive oil

2 tpsn oregano

Salt

(this recipe will make 3 large focaccia's) 

How to make:

1: In a large bowl mix the fresh yeast with warm tepid water and whisk.  Then add the sugar, then sift the flour

2:  Mix all of the ingredients together until combined.  Once combined use your hands to really work the dough.  Use the palms of your hands to knead the dough for approximately 2-3 minutes.  Once it has turned into a soft but firm consistency create a ball size and set aside

3:  Leave the dough in the large bowl, cover with a tea towel and allow to rise for 1/2 hour.  After 1/2 hour punch the dough down, then allow to rise again for 1 hour.  Cover the dough and set aside in a dark warm place (this will help the dough to rise).  The dough should double in size

What you need:

400g un-bleached tipo 000 flour

250ml warm water

42g packet fresh yeast

1/2 tspn sugar

1/2 cup extra virgin Italian olive oil

2 tpsn oregano

Salt

(this recipe will make 3 large focaccia's) 

How to make:

1: In a large bowl mix the fresh yeast with warm tepid water and whisk.  Then add the sugar, then sift the flour

2:  Mix all of the ingredients together until combined.  Once combined use your hands to really work the dough.  Use the palms of your hands to knead the dough for approximately 2-3 minutes.  Once it has turned into a soft but firm consistency create a ball size and set aside

3:  Leave the dough in the large bowl, cover with a tea towel and allow to rise for 1/2 hour.  After 1/2 hour punch the dough down, then allow to rise again for 1 hour.  Cover the dough and set aside in a dark warm place (this will help the dough to rise).  The dough should double in size

What you need:

400g un-bleached tipo 000 flour

250ml warm water

42g packet fresh yeast

1/2 tspn sugar

1/2 cup extra virgin Italian olive oil

Salt 

How to make:

1: In a large bowl mix the fresh yeast with warm tepid water and whisk.  Then add the sugar, then sift the flour

2:  Mix all of the ingredients together until combined.  Once combined use your hands to really work the dough.  Use the palms of your hands to knead the dough for approximately 2-3 minutes.  Once it has turned into a soft elastic consistency create a ball size and set aside

3:  Leave the dough in the large bowl, cover with a tea towel and allow to rise for an hour.  After one hour punch the dough down, then allow to rise again for one hour.  Cover the dough and set aside in a dark warm place (this will help the dough to rise).  The dough should double in size

4:  Cut the dough into 2-3 pieces (depending on the size of your oven trays).  Roll out the dough to the size of your oven trays.  The dough should be about 1 1/2 cm thick.  Place the rolled out dough onto very well oiled oven trays

5:  Lightly dust the dough with flour

6:  Use your fingers to press firmly into the dough to create wells (this will helps the oil to sink in).  Lavishly cover the dough in olive oil and sprinkle with salt (rosemary is optional)

7:  Bake in a pre heated 200 degrees oven for about 15 minuets (depending on how thick and large you have made it).  It is ready when it is golden brown and hollow sounding when tapped on top.

                

 

Buon Apetito

focaccia Di Guglielmo (Pizza William)

             

This focaccia is so easy to make and is so good to eat straight from the oven.  All Italian tables will have bread as a staple and this is a good variation.  I recently went to a beach barbecue in Tuscany which one of the mothers had made several types of focaccia, so here is the recipe.  I just loved that there was just a regal name for such a simple thing.  The tomatoes are so red, juicy and flavoursome in Italy and only need to be accompanied by olive oil and oregano to make this bread a success.  I have made this many times using whatever variety of tomatoes are in season.  It is also the perfect snack to keep handy.

                      

What you need:

400g un-bleached tipo 000 flour

250ml warm water

42g packet fresh yeast

1/2 tspn sugar

1/2 cup extra virgin Italian olive oil

2 tpsn oregano

Salt

(this recipe will make 3 large focaccia) 

How to make:

1: In a large bowl mix the fresh yeast with warm tepid water and whisk.  Then add the sugar, then sift the flour

2:  Mix all of the ingredients together until combined.  Once combined use your hands to really work the dough.  Use the palms of your hands to knead the dough for approximately 2-3 minutes.  Once it has turned into a soft but firm consistency create a ball size and set aside

3:  Leave the dough in the large bowl, cover with a tea towel and allow to rise for 1/2 hour.  After 1/2 hour punch the dough down, then allow to rise again for 1 hour.  Cover the dough and set aside in a dark warm place (this will help the dough to rise).  The dough should double in size

4:  Cut the dough in to 3 and roll each one out to fit any shape oven tray.  First cover the oven tray with a good amount of olive oil.  Roll the dough to be approximately 1 1/2 cm thick.

5:  Once you have rolled the dough out, place on the well oiled oven trays.  Use the tips of your fingers to press into the dough and form wells (this allows the oil to sit in the wells)

6:  Press the cut tomatoes firmly into the dough and cover with a good amount of olive oil, oregano and salt

7:  Cook in the oven for 20 minutes on 180 degrees

Buon Apetito