Updated: Nov 12, 2021
The next star in my "Cucina Povera" series.
As many of you know, I was born and raised in Napoli, THE capital of pizza❤ At least once a week, nonna would send us to the pizzeria to get some pizza. I would get on my white Piaggio Motorino with one of my cousins or sister, we would ride to the pizzeria and buy a stack of pizzas, which one of us would have to balance on the back of that motorino! 🛵 Occasionally we would ask nonna to make us her pizza, which was totally different than the pizza Napoletana from the pizzeria. Pizza Napoletana is chewy, sloppy, saucy and charred, I could eat it every day of my life❤🍕 Nonna's pizza was usually Marinara. Her own passata, canned in beer bottles, oregano from her own garden, fresh garlic, EVOO and if we weren't picky kids, she would have added anchovies, which she loved! It was soft on the top, super crispy on the bottom and the tomato sauce was so sweet and delicate! Two completely different pizzas, but both super delicious.
INGREDIENTS FOR ONE LARGE (16") PIZZA
🍕500 g 00 flour I used @_favuzzi
🍕300-350 ml room temp water
🍕5 g instant dry yeast
🍕10 g salt
🍕30 ml EVOO
Add flour to the bowl of your stand up mixer. Using a hook attachment, start mixing on low and slowly add half of the water. Raise speed and add remaing water with yeast, salt and EVOO.
Mix until dough comes together. Flour your work surface and knead dough until smooth. Oil the mixing bowl, place your dough in the bowl, cover and let it double in size. Once doubled, place on a greased (I used lard, but shortening works too, it makes the bottom nice and crispy) baking sheet or round pizza pan and stretch without ripping. If it's too resistant, let it rest for 30 minutes so the gluten can relax. Once stretched, let it rest for 30-45 minutes. Top with passata with salt, oregano, garlic gently cooked in EVOO and bake at 450F for about 20-25 minutes.
Buon Appetito Amici 🍕❤🇮🇹🙌
Watch how to video here
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