pizza week part 4…stracchino&salsiccia topping

In the last days I’ve been posting about pizza recipe.

The dough

pizza margherita

pizza potato & mozzarella

I’ve made those pizza last weekend because my friends asked me for it!…I’ve done different topping and one of those

was “stracchino e salsiccia” …it is very popular in italy and is definitely my favourite.

Stracchino is a kind of fresh and soft cheese, and I have no idea on how you can substiute it….

I wasn’t sure about publish this recipe, ’cause i guess stracchino is not selled outside italy….but then I tought that maybe I’m wrong and maybe you can find some italian grocery shop when they actually sell it (hopefully at a resonable price)

The only ingridients you need are 8 oz stracchino cheese, 1 italian sausage, rosmery.

PROCEDURE:

put the streched dough on the baking pan and spread some extra virgin olive oil all over.

Put in to the oven and take it out after 10 minutes.  Put stracchino chunks all over, sausage, rosmery.

put in to the oven again and let it cook for other 10 minutes.

(the cooking time dependes on your oven maximum temperature, mine goes at 430 and takes 2o minutes in total to cook the pizza)

ENJOY! 🙂

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Pizza Week….potato&mozzarella

Here is another pizza topping, very famous here in Italy.

if you want to know how to make pizza dough click here

When there is no tomato on the topping we use to call it focaccia instead of pizza….so focaccia potato and mozzarella would be more appropriate!.

I’ve made it last weekend and my friends LOVED IT….

Procedures:

While the dough is raising. peel 1 big potato and cut into very thin slices. ( about 1 mm – 0.47 in) and put the slices into boiling water for 4/5 minutes.

Once you have streched the dough from the middle  out by your hands. Sprinkle some flour on a baking pan and put the dough on.

Spread some extravirgin olive oil all over the dough and add the potato you have already prepared.

again put some extravirgin olive oil all over it , salt, black pepper, rosmery.

Put in the oven ( 420 F°) please notice that the fun must be turned off!!

cook for about 20 minutes…or until the bottom is crunchy…

Put the shredded mozzarella all over it just few minutes before taking the pizza off the oven….

ENJOY!!!!

 

PIZZA WEEK!…part 2…the topping… Margherita

If you want to know how to make the dough click here

pizza margherita is a very classic dish and it is my favorite one!

It was the first type of pizza invented.

It is originally from Naples and was invented in honor of Queen Margherita.

Now it is well know all around the world, but only some traditional pizzeria in Naples still make an authentic and delicious pizza margherita.

The important things are the ingredients, very high quality ingredients should be used.

As you can see I won’t put the amount of each ingredients, because it depends on how dough you have!

Usually for 300 gr flour dough I use 120 gr tomatoes and 150 mozzarella

 

INGREDIENTS:

  • whole tomatoes
  • fresh mozzarella
  • extra virgin olive oil
  • a pinch of grated parmesan cheese
  • fresh basil

PROCEDURES

put the tomatoes on a bowl and smash with a fork.

put the tomatoes on the top of the dough, a pinch of salt and parmesan. Add a drizzle of oil.

Put on the oven and cook it (important: the fan must be off)

usually it takes 20 minutes, but it depends on the oven.

To check if it’s ready knock a fork on the bottom of the dough, and check if it’s crunchy enough!

a couple of minute before getting out the pizza, put the mozzarella cheese on and the basil.

once the mozzarella is melted, pizza is ready!

Enjoy!!

Pizza week!…part 1: the dough

Even though I live in tuscany, I was born in Naples which is the town where  pizza was invented.

If you are born in Naples It is mandatory to know how to make home made pizza!!

I used to help my mother since I was a child ….so making homemade pizza is a sort of family matters from where you can’t escape!!…

So now I’ll pass on to you…

The main ingridient for pizza dough are : flour, water, olive oil, salt and yeast.

This time I have tried with whole grain flour, it is much better because it is unrefined and it doesn’t loose its nutrients….and it tastes even better than the traditional version 😉

INGREDIENTS

– 1 kg (2.2 pounds) flour (all purpose or whole grain…or half and half)

– 500 ml ( 17 fl oz) warm water

– 25 gr ( 0.88 oz) yeast

– 40 ml (2.7 tbsp) extra virgin olive oil

– pinch of salt

PLEASE NOTE :

the amount of water depends on the humidity of the flour, so add water in small stages

the amount of yeast depends on the time of raising. I mean if you make the dough few hours before eating it, you may need double yeast.

the yeast I use is fresh, but I don’t think you can find it elsewhere…I think in the USA is more common the dry yeast….but I guess it’s the same…anyway take a look at the fresh yeast I used.

In a large bowl put the flour and make a well, put the oil, salt, yeast and part of water.

MAKE CIRCULAR MOVEMENTES WITH YOUR HANDS AND SLOWLY TAKE THE FLOUR FROM THE SIDES TO THE MIDDLE.

ADD THE REMAINING WATER

ONCE ALL THE FLOUR IS MIXED THE RESULT IS A STICKY DOUGH.

PLACE THE DOUGH ON THE COUNTER AND START TO KNEAD

KEEP ON KNEADING  UNTIL IT’S VERY SMOOTH AND NOT STICKY

HERE IS THE DOUGH!

ONCE IS READY PUT IT BACK IN THE BOWL AND COVER WITH A DAMP KITCHEN TOWEL .

KEEP IT IN A WARM PLACE FOR 8/9 HOURS (if you don’t have time, also 2 hours will be ok, but you need to put next the heading)

PREHEAT THE OVEN AT 220 C° 420 F°

ONCE THE DOUGH IS RAISED, PUT IT BACK ON THE COUNTER.

DIVIDE INTO 3 PIECES.

STRETCH EACH PIECE FROM THE MIDDLE OUT USING YOUR HANDS

SPRINKLE SOME FLOUR ON A BAKING PAN AND PUT THE DOUGH ON IT

(most people put the oil on the pan, but believe me with the flour it tastes much better!!)

PUT SOME EXTRA VIRGIN OLIVE OIL ON THE TOP OF THE DOUGH AND SPREAD ALL OVER IT.

…..COMING NEXT : PIZZA MARGHERITA TOPPING