A few weeks ago, my Mother-in-Law gave me a VERY BIG compliment. She said that my pizza was so good…
…. and that was from eating the leftovers! I wonder what should would think if she tasted it right out of the oven. I am very honored that she think my pizza is the same caliber as hers… I mean…. SHE’S FROM NAPLES!! Birth place of Pizza!!!
So, after 2 years of practicing, I finally am able to make Pizza… the way Carlo likes it. Therefore, I feel like I should redo my Pizza Recipe which was previously posted (here) almost 1 year ago…. So, here we go again:
Recipe for dough:
1 kg of Flour (2lbs)
2- 25g of cubed yeast
3- .6oz of Fleischmann’s yeast
(found in refrigerated section)
2 & 1/3 cups of tepid water
1/4 cup of Olive Oil
(do not use Extra Virgin)
1 tablespoon of salt
In a large bowl, add ALMOST all of the flour (leave about 1/4-1/3 cup out)
salt & oil.
Add your yeast into the tepid water and using a fork, break the cubes so that they dissolve completely in the water. Pour into flour mixture.
Using a fork or wooden spoon, mix well.
On a flour surface, turn contents of bowl onto surface and knead dough for 20 minutes.
After 20 minutes of kneading, form dough into a round loaf.
With a sharp knife, make an X on the dough
and cover with a clean dish cloth.
Let rise for 3 hours.
After 3 hours, your dough should look like this…..
As your dough is rising, prepare pans by lining with baking parchment paper
For topping you need:
400g (14 oz) of canned tomatoes (plain- not already seasoned)
(1 can is enough for 2 pizze)
Pour tomatoes into a bowl and smash well with a fork.
season with salt (and pepper if desired)
This recipe makes 4 pizza-
divide your dough into four equal parts.
Roll out dough and place on pan.
Spread tomatoes onto pizza
(this pictures shows half can tomatoes and half fresh tomatoes)
(i was experimenting)
Place in Preheated oven
Bake for 20 minutes at 200C (375-400F)
After 20 minutes, take out pizza and top with Fresh Mozzarella
(please… do not use shredded cheese!!)
Add a sprinkling of Oregano
a little bit of Olive Oil
And place back in oven for 5-10 minutes
(long enough for the cheese to melt to your desired consistency)
Let cool 5 minutes… and enjoy!
(this pizza is the one with half fresh tomatoes that were pre-seasoned with basil)
(which is why there’s only basil on half of this pizza)