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.
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.
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.
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.
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.