The New and Improved… Pizza Recipe

A few weeks ago, my Mother-in-Law gave me a VERY BIG compliment. She said that my pizza was so good…

THAT

WAS

BETTER

THAN

HERS!!

…. 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

and

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

Basil

and

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)

9 thoughts on “The New and Improved… Pizza Recipe”

A tavola! Buon appetito! That looks so good! You're a great cook and you make yummy desserts! I'm going to buy me some yeast and make me some of your pizza! Grazie per the recipe,and the demo, you make it look fun!

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Yummy! Making me want some right now! I may have to make some soon.

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Every time I read your blog you make me hungry! Your pizza looks delicious! Thanks for sharing your recipe I'll have to give it a try! Wish me luck!

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Matt and I are going to make your pizza this weekend! He wants me to make sure and show you pictures of it too, so I guess we'll be documenting the experience, lol.

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Dear Torino Residents,

I have been reading your blog and enjoy it. I would like to ask you some questions as my husband and I are considering moving to Torino.
My email is mm4champion at yahoo.com

Saluti,
Anna

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