Skinny Italian: Eat It and Enjoy It (17 page)

O
LD
W
ORLD
P
IZZA
D
OUGH

Now that you know what to do with them, I can give you my secret ingredients for the best pizza crust this side of the moon.

¼ cup extra virgin olive oil, plus more for rising

1 ¼ teaspoons instant (bread machine) yeast

4 ½ cups bread flour, as needed

1 ½ teaspoons salt

1.
To make the dough by hand, combine 1 ¾ cups cold water, the oil, and the yeast in a large bowl. Stir in 1 cup of the flour and the salt. Gradually stir in enough of the remaining flour to make a sticky dough that is too stiff to stir. Turn the dough out onto a well-floured work surface. Knead, adding more flour as necessary, until the dough is smooth and elastic (this means that when you stretch the dough a couple of inches in opposite directions, it snaps back into shape), about 5 minutes. The dough will remain slightly sticky, so don’t overdo it with the flour.

To make the dough in a heavy-duty standing mixer, combine 1 ¾ cups cold water, the oil, and the yeast in the work bowl. Attach the bowl to the mixer and affix the paddle attachment. With the machine on low speed, add 1 cup of the flour and the salt. Gradually add enough of the flour to make a stiff, sticky dough that clears the sides of the bowl. Switch to the dough hook. Knead on medium-low speed, adding more flour if necessary, until the dough is smooth and elastic, about 5 minutes. Turn the dough out onto a lightly floured work surface and knead briefly.

2.
Cut the dough into 6 equal pieces and form each into a ball. Pour a couple of tablespoons of the oil into a 13 × 9-inch baking dish. Place each ball into the dish, turn to completely coat with oil, and turn smooth side up in the dish, leaving space between the balls. Cover tightly with plastic wrap. Refrigerate the covered dough for at least 12 hours and up to 3 days. (The dough can be frozen, each ball in its own small plastic freezer bag, for up to 3 months. Defrost in the refrigerator for at least 12 hours before using.) If you are really in a hurry, let the covered dough stand at room temperature until the balls double in size, about 1 ½ hours, and skip the next step.

3.
About 3 hours before baking, pour a few tablespoons of oil in a clean bowl. One at a time, coat each ball in fresh oil, and return to the baking dish, smooth side up. Cover again with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. If the dough is really chilled from the refrigerator, it could take a little longer.

4.
One at a time, drop each ball onto a lightly floured work surface, and press on the dough to deflate it. Shape into a ball again, return to the dish, cover, and let stand at room temperature to relax for 20 minutes. The dough is now ready to become pizza!

P
IZZA
M
ARGHERITA

This is a classic Italian pizza named after Queen Margherita of Italy because it was her favorite. It’s a simple, three-ingredient pizza that has all the colors of the Italian flag: red, white, and green.

Cornmeal, for the paddle

Bread flour, for shaping the dough

1 ball Old World Pizza Dough (
page 141
)

1 large plum tomato, seeded and cut into ½-inch dice

2 ounces sliced fresh mozzarella, cut into 1-inch strips

1 teaspoon extra virgin olive oil

3 large fresh basil leaves, chopped

1.
At least 30 minutes before baking, place a baking stone on the lowest rack of the oven, and preheat the oven to 475°F.

2.
Sprinkle a wooden baker’s paddle with cornmeal. Following the directions on page 138, shape the dough into a 10-inch round. Transfer to the paddle.

3.
Top the dough with the tomato and mozzarella, leaving a ¾-inch border. Drizzle with the oil.

4.
Slide the pizza onto the baking stone. Bake until the crust is golden brown and slightly blistered, 8 to 10 minutes. Use the paddle to remove the pizza from the oven. Sprinkle with the basil. Let stand 3 minutes, then cut and serve hot.

P
IZZA
G
IUDICE

This is how we do the queen’s pizza in the Giudice kitchen.

Cornmeal, for the paddle

Bread flour, for shaping the dough

1 ball Old World Pizza Dough (
page 141
)

1 large ripe plum tomato, seeded and cut into ½-inch dice

1 garlic clove, minced

2 teaspoons extra virgin olive oil

¼ cup freshly grated Pecorino Romano

1 tablespoon finely chopped fresh parsley

1.
At least 30 minutes before baking, place a baking stone on the lowest rack of the oven, and preheat the oven to 475°F.

2.
Sprinkle a wooden baker’s paddle with cornmeal. Following the directions on page 138, shape the dough into a 10-inch round. Transfer to the paddle.

3.
Mix the diced tomato, garlic, and oil together in a small bowl (yes, I do this with my hands). Scatter over the dough, then sprinkle with the Romano, leaving a ¾-inch border.

4.
Slide the pizza onto the baking stone. Bake until the crust is golden brown and slightly blistered, 8 to 10 minutes. Use the paddle to remove the pizza from the oven. Sprinkle with the parsley. Let stand 3 minutes, then cut and serve hot.

P
IZZA WITH
A
NCHOVIES AND
G
ARLIC

I love-love-love anchovies, especially on a pizza!

Cornmeal, for the paddle

Bread flour, for shaping the dough

1 ball Old World Pizza Dough (
page 141
)

One 2-ounce tin flat anchovy fillets in olive oil,
drained and minced

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

1.
At least 30 minutes before baking, place a baking stone on the lowest rack of the oven, and preheat the oven to 475°F.

2.
Sprinkle a wooden baker’s paddle with cornmeal. Following the directions on page 138, shape the dough into a 10-inch round. Transfer to the paddle.

3.
Mix the anchovies, oil, and garlic together in a small bowl. Spread over the dough, leaving a ¾-inch border.

4.
Slide the pizza onto the baking stone. Bake until the crust is golden brown and slightly blistered, 8 to 10 minutes. Use the paddle to remove the pizza from the oven. Let stand 3 minutes, then cut and serve hot.

P
IZZA
N
APOLETANA

This is a well-known pizza in Naples, Italy, and it’s one of my favorites.

Cornmeal, for the paddle

Bread flour, for shaping the dough

1 ball Old World Pizza Dough (
page 141
)

1/3 cup Milania’s Marinara Sauce (
page 119
)

3 drained anchovy fillets, coarsely chopped

1 tablespoon drained capers

2 ounces sliced fresh mozzarella, cut into 1-inch strips

1 teaspoon dried oregano

2 teaspoons extra virgin olive oil

1.
At least 30 minutes before baking, place a baking stone on the lowest rack of the oven, and preheat the oven to 475°F.