Lessons from a Rosatani Nonna
Ingredients:
- 2 1/2 – 3 1/2 cups of flour (typically all purpose)
- 1 packet of yeast (or 2 1/4 tsps from jar)
- 1 tsp of sugar
- 1 tsp salt (kosher sea salt recommended)
- 1 cup warm water (105 – 115°F / 40-46°C)
- 2 tbsp olive oil
Instructions:
Note: this can be hand mixed, starting with a pile of flour with a crater in it, and adding water as needed. This was the classic way in Roseto to make pizza dough. A more modern way is to use a mixer (like a Kitchenaid) with the dough hook on speed 2.
- Dissolve sugar in warm water in warmed mixer bowl (or another warmed bowl if doing multiple batches) then add yeast and let rise for approximately 5 minutes.
- Measrue 2 cups of flour and add salt, mixing with fork to distribute the salt. This minimizes contact with teh yeast and provides a better rise for the dough.
- Add the 2 cups of flour from above to the mixer bowl (with the liquid in it first), plus 1/2 cup of flour and olive oi. Mix at speed 2 using dough hook for about 1 minute.
- Continue mixing at speed 2, adding remaining flour a bit at a time and mix for about 1 1/2 – 2 minutes or until the dough starts to clean the sides of the bowl. Knead on spreed 2 for about 2 minutes longer. The doiugh should be slightly sticky and bouince back when pressed on. This usually uses about 3 – 3 1/2 cups in total flour. A wetter dough is better than a dry dough.
- It is better to be adding flour to the liquid with the Kitchenaid mixer. If more water is required add a tablespoon at a time, and some flour (about a tablespoon) will be required on the side of the bowl to promote mixing.
- Form dough into a ball and place in a greased bowl, turning the ball to grease it. Cover with plastic and a cloth. Let rise in a warm place, free from drat, about 1 hour or until doubled in size. Punch the dough down, reform a ball and turn to grease, cover and let rise again until doubled.
- Prepare a pan with grease and stretch the dough a bit before pressing into the pan. Pressing it and letting it relax a while before pressing it further seems to work better than trying to cover all at once.
- While the dough sits in the pan for about 1/2 hour prepare toppings.
- Decorate and cook at high (450-500°F) for 15-20 minutes (depending on oven)
Notes:
The yield for this recipe is one large party size pizza, or two 13 inch round pizzas, that end up being a bit thicker. The dough can be kept refrigerated for a few days, or frozen and kept a bit longer. However, I have found the dough is best used fresh.
I learned making pizza from my mother-in-law, Filomena Capobianco (nee Fiscarelli). The process took about 2 years of her being frustrated with my hand kneading, and then another 2 years to perfect the mixer based version. We found with the mixer add flour to the water, while by hand it was add water to the flour. The ultimate key was establishing the desired feel of the dough.
Our classic pizza used tomatoes, green peppers and mushrooms, with some alt, oregano and olive oil. I have since added in some fried onion and sun dried tomato. OF course, just about anything can be used as toppings, depending on one’s preferences. I typically prick the pizza with a fork in multiple locations before putting the olive oil on.
Pizza fresh out of the oven is the best. However, we have found reheating in a toaster oven, using the toaster setting, can work quite well.
From the kitchen of Larry Funnell