Slow and Fast Pizza

pizza
Pizza Napolitana con Pomodori Gialli e Gremolata.

There is an odd family tradition at Casa Morgana. Whenever we go overseas, or even into the city for a quick getaway, our adult children move in for a Pizza Party. A case of when the cat’s away… except that these mice are mature, responsible adults most of the time, unless it’s pizza party night and then it’s play time. Part of the ritual involves numerous preliminary texts and FB messages enquiring about the dough recipe, or my stand mixer, or the settings on my Ilve oven, or do I have anchovies. This post is partly for them, but it I hope it serves as a basis for a good pizza for you too, dear reader.

Golden Pomodori or is that a tautology?
Golden Pomodori or is that a tautology?

This pizza utilises the garden’s summer bounty: sliced golden tomatoes with a dressing of parsley gremolata, a finely chopped parsley and garlic moistened with EV olive oil, which anoints the pizza once it has emerged from the oven. As we have a preference for Pizza Napolitana – and in Melbourne, that means olives and anchovies-  large supplies of both ingredients are always kept in the fridge. These huge tins of Italian anchovy fillets (700g) last well. The fillets stay ‘sott’olio’-  you can always top up the oil- and come with a handy plastic cover. No more fear of anchovy deprivation.

Anchovies in bulk. 750 grams. Some for the Pizza and some for Daisy, straight out of the tin.
Anchovies in bulk. 700 grams. Purchased at Gervasi, Sydney Rd, Brunswick, for around AU$14.

My pizza dough recipe comes from Carol Field’s The Italian Baker. I have revised and simplified this recipe from my previous post of two years ago.

Ingredients for Two Large Pizze

This dough is made in a stand mixer. If you prefer, you can make it by hand or in a food processor. Use cold water if using a processor. If you double the mixture, make it in two lots as most stand mixers don’t enjoy mixing a kilo of flour. I have listed ingredients in cups and by weight. My children generally depend on cup measurements even though they are all excellent cooks. I prefer to weigh.

  • 1¾ teaspoons/5g active dry yeast
  • pinch of sugar
  • 1¹/³ cup/ 320g warm water
  • ¼ cup/ 55g olive oil
  • 3¾ cup/500g bakers flour*
  • 1½ teaspoons /7.5g sea salt

Stir the yeast and sugar into the water in the stand mixer bowl; let stand until foamy, about 5 minutes. Stir in the oil with the paddle. Mix the flour and salt and add to the yeast mixture. Mix until the dough comes together. Change to the dough hook and knead at medium speed until soft and satiny but firm, about 3 minutes or more. Finish kneading briefly by hand on a lightly floured surface and form into a ball.

Place the dough in a lightly oiled bowl, turn to coat then cover tightly with plastic wrap and let rise until doubled. Depending on the weather, and the room temperature, this may take one to two hours. In summer, things move more quickly.

Shaping and second rise. Knead the dough briefly on a lightly floured surface, for 1-2 minutes. Divide the dough into two (this amount will make two large pizze). Roll each piece into a ball on a floured surface then flatten to a thin disk or shape and stretch by hand.

Place the dough on large trays dusted with semolina or polenta or lightly oiled then let them rise another 30 minutes, covered with a towel. Dress them with your favourite topping. Preheat oven to 250c. Place in the oven and drop the temperature to 220c. Cook for around 20 minutes. You can usually smell when the pizza is ready. It is done when the outer crust is crisp and a little charred and the underside is golden.

OLYMPUS DIGITAL CAMERA
Pizza Estiva

The fast pizze are those we make for a quick breakfast/brunch. For a cheat’s pizza, they are still good. Grab some large rounds of yeasted Lebanese Pide. These are not the usual flatbreads used for wraps or roll ups but are much puffier; they are  also much nicer than those supermarket cardboard pre-made bases. A packet of 4 costs $4.00, they measure around 30 cm in diameter and last well in the fridge of freezer. Look for these in a Lebanese bakery near you.

Yeasted Pide from A1 Bakery, Sydney Rd, Brunswick. Not available every day.

On goes some passata di pomodoro, mozzarella, a manciata or handful of olives, herbs in season, chopped garlic and a few summer tomatoes, roughly sliced. Count on a total prep and cooking time of 10 minutes and it’s back to the orto. 

Everyone has their own favourite pizza sauce. I usually leave this up to Mr Tranquillo, who makes a nice garlic laced version but I love the simplicity of this pizza sauce from Signorina Napoli at Napoli Restaurant Alert. And as for her cake recipes, a world of temptation awaits those who enter.

* Bakers flour is used in preference to unbleached white plain flour. A reliable brand in Melbourne is by Manildra which comes in 10 kilo bags for around $15.00. I have never had any success using Italian doppio zero flour : I find the lack of gluten in ’00’ flour makes the dough too wet or soft.

23 thoughts on “Slow and Fast Pizza”

  1. Thanks for the linkup! I skip that last step of the hand kneading and putting in an oiled bowl – I just leave it as is in the stand mixer bowl to rise. A little lazy perhaps but it does make it very quick. I have actually made this dough before work, popped the stand mixer bowl with the dough in the fridge all day, then come home and stretched it out for the second rise. Tonight I made some cauliflower and ricotta fritters, buonissimi, have to write it down before I forget what quantities I put in them. La vecchiaia e’ brutta!

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    1. I often leave the dough in the fridge overnight also then pull it out any time the next day- I love slow rising, it’s better for my digestion speaking of vecchiaia! Yes, write those fritters down- before all is lost.

      Liked by 1 person

  2. Are they trying to keep you home? I know I’d have a hard time leaving if one of these pizze was being served. Love the use of gremolata here and I cannot abide an anchovy-less pizza. That’s just not right. 🙂

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  3. A question, have you made this with starter by any chance? I can’t remember if you have or not, I’d like to give it a try 🙂 Thanks Francesca – beautiful dough by the way! x

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    1. I usually make pizza dough with yeast, as per the recipe in this post. No starter needed. But I have made pizza with sourdough that I had on hand. I like the way you can push the yeasted dough into the shapes you want.

      Liked by 1 person

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