Italy is about enjoying food, love, and life and what is better than Italian style Pizza and wine?
Ingredients
Pizza Dough
1 1/2 cups warm water
1 teaspoon Active Yeast
Tipo 00 (one of the top Italian flours to use. Finely ground to produce a light crush)
1 teaspoon kosher salt
1 Tablespoon Olive Oil
No Cook Italian Pizza Sauce
2 pounds ripe Roma tomatoes
1 Tablespoon Olive Oil
1 Tablespoon chopped fresh Basil
1 clove garlic
1/2 teaspoon salt
Cured Italian Meat Pizza
Your choice or all Capocollo, Salami, Prosciutto, Pancetta
Fresh Mozzarella Cheese, 2 sliced balls
Arugula to top
Anchovy Pizza
1/3 cup tomato sauce
3 cups shredded mozzarella cheese
10 Anchovies
2 Tablespoons capers
1 teaspoon Oregano
Coarse salt
Bianco Pizza
3 minced garlic cloves
1/3 cup Pecerinno Roman cheese, shredded
8 ounces Fresh Mozzarella, sliced
1/3 cup Ricotta cheese
1/2 teaspoon kosher salt
Fresh Oregano and Thyme
Instructions
Pizza Dough: Place 1/4 cup warm water with yeast and let sit for 5 minutes until creamy. Combine flour, salt, yeast mixture and remaining water in a bowl. We love this part! Knead the dough for about 8 minutes. The dough should be smooth when pushing the palm into the dough. Make into 3 balls and rub olive oil on the top. Cover with warm damp towel and let sit and rise for 2 – 3 hours. Depending on how you are baking your pizza, Toss your pizza balls to make a flat pizza dough. Place on flat surface with flour and polenta. Roll your pizza to desired size and thickness. Place on peel or pizza pan. Brush outer edges with olive oil. Spread sauce with 1 inch of edge of pizza dough. Add ingredients.
Pizza Sauce: With a knife, put an X on bottom of Roma Tomatoes. Pour hot water over and remove the skins and seeds. Slice into chunks and place in a food processor. Add fresh basil, garlic, salt, and pulse for chunky sauce or longer for smoothness.
Pizza Toppings: Refer to ingredients above and create your PIZZA!
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