How to make italian pizza?

Question

recipes and steps

Answer 1

check this out.

http://www.italy-pizza.com/

Answer 2

Well theres more then just one version of Italian Pizza. Do you want to go Traditional or what we know today as pizza from Italy. Well while you think of that heres a link with a bunch of Tradtional Italian Pizza Recipes my grandmother reccomended" shes Italian". She said for authentic italian pizza one of these might be best. Best of Luck.

Answer 3

The dough

500 g flour

230 g water

3 tablespoons of extravirgin olive oil

25 g fresh yeast

teaspoon of salt

teaspoon of sugar

Mix and knead quickly

Forget it for 10 minutes, then knead it again

Put the dough somewhere warm, covered and let it rise possibly for at least an hour (less if you're in a hurry!)

Prepare a couple of large pans for the over, spreading olive oil in each with your finger.

Put some flour on your fingers and knead the dough again. Then flatten it slowly and patiently, first in one direction and then in another, until it's thin enough (2-5 millimetres) and spread it on the pans.

Wait as long as you can afford to - ideally one hour.

Now you can garnish your pizza

the easier traditional one (my favourite) is tomatoes (not a sauce, please - canned tomatoes are ok, though) soft cheese or mozzarella, olives, capers and of course olive oil, salt and oregano.

But you can put what you want, what you like, what you've got in your fridge.

Answer 4

AUTHENTIC ITALIAN PIZZA

CRUST:

1 pkg. dry yeast

1 c. lukewarm water

2 tsp. sugar

3 1/2 c. sifted all-purpose flour

1 tbsp. melted shortening or cooking oil

1 1/2 tsp. salt

Soften yeast in warm water and stir until dissolved. Add sugar and 1 1/2 cups of the flour. Beat until blended thoroughly. Mix in shortening and salt. Stir in remaining flour. Turn out on lightly floured board and knead until smooth, about 10 minutes.

Place ball of dough in a greased bowl, turn once to bring greased side up. Cover with damp cloth and let rise in warm place, 80 to 85 degrees until more than double in size, about 1 3/4 hours. Knead down; place in refrigerator about 1/2 hour, or until dough is a little less lively and can be handled easily. Roll out on a lightly floured board into a circle 1/4 inch thick and about 13 inch in diameter.

Place in a well-greased 12-inch pan and crimp edge, or use baking sheet and fold edge over twice to make a rim to hold in sauce. (If thin crust preferred, divide dough in halves and make 2 crusts). The pizza may be completed at this point or if it is to be served later, crust may be wrapped and frozen. It can also be baked partially in a very hot 450 degree oven for 5 minutes, then refrigerated for 24 hours.

BASIC SAUCE:

1 clove garlic

3 tbsp. olive or salad oil

2 lg. onions, sliced

1 (6 oz.) can tomato paste

1 (28 oz.) can (3 1/2 c.) Italian style tomatoes

1/2 tsp. oregano

1 tsp. salt

1/2 tsp. pepper

1/3 c. grated Romano or Parmesan cheese

1/2 lb. Mozzarella cheese, shredded or thinly sliced

Saute garlic in oil in a large saucepan over moderate heat until brown; then remove and discard garlic. Add onions and brown lightly. Stir in tomato paste; cook for 3 minutes, stirring constantly. Add tomatoes, oregano, salt and pepper. Cover tightly and simmer gently 1 1/2 hours. Makes 4 cups or enough sauce to fill one 12-inch pie 1 inch thick or to spread two 12-inch layers as preferred. This may be made ahead and stored.

TO COMPLETE: Spread filling over crust, sprinkle with Romano cheese, then Mozzarella, bake in a very hot 450 degree oven for 30 minutes, then reduce heat to moderate 300 degrees and bake 15 minutes more.

PIZZA WITH SAUSAGE: Cut 1/2 pound sweet or hot Italian sausage into small pieces, brown in a skillet over moderate heat. Mix with sauce before spreading on crust. (Pepperoni is sometimes used uncooked in place of Italian sausage. Slice 1/4 pound and mix with sauce. It's hot!!)

MUSHROOMS: Brown 1 cup sliced mushrooms in oil, add to sauce.

ANCHOVIES: Press anchovy fillets into crust before adding sauce.

or

ITALIAN STYLE PIZZA

2/3 c. water (110 to 115 degrees), divided

1/8 tsp. sugar

1 pkg. active dry yeast

1 3/4 c. flour (for dough)

1/2 tsp. salt

4 tbsp. olive oil, divided

Flour for kneading and shaping

Corn meal

2 c. pizza sauce (recipe follows)

1/2 lb. Mozzarella cheese, grated

Italian sausage for topping (optional)

Mushrooms for topping (optional)

Cooked bacon for topping (optional)

1/4 to 1/2 c. grated Parmesan cheese

In small bowl, sprinkle sugar and yeast over water. Let set a few minutes, stir until dissolved. Set 3-5 minutes until bubbly. Mix dough with flour, yeast mixture, salt and 2 tablespoons oil. Knead on floured board until elastic, about 7 minutes. Add flour as needed. Cover in bowl, let set warm place until double, 1 to 1 1/2 hours. Punch down, divide in two. Roll to 12-inch circles.

Place on pizza pans sprinkled with corn meal. Spread half of pizza sauce over each circle. Add Mozzarella, toppings, Parmesan. Drizzle 1 tablespoon olive oil over each pizza. Bake at 500 degrees until crust is lightly browned and top is bubbly hot, about 10 minutes. Yield: 2 pizzas.

PIZZA SAUCE:

2 tbsp. olive oil

1 med. onion, finely chopped

2 lg. garlic cloves, finely chopped

1 (1 lb.) can peeled whole tomatoes, undrained, chopped

1 (6 oz.) can tomato paste

3/4 c. water

2 tsp. dried oregano

1 tsp. dried basil

1 tsp. granulated sugar

1/2 tsp. salt

1/4 tsp. dried thyme

1/2 sm. bay leaf

Black pepper to taste

Heat oil in large saucepan until hot. Add onion, cook, stirring often, until transparent, about 5 minutes. Add garlic, cook, stir 1 minute. Add remaining ingredients. Bring to boil. Reduce heat to low and simmer, uncovered, stirring often, until thick, about 1 hour. Remove bay leaf. Taste and correct seasonings as desired. Puree sauce or use as is. Yield: 2 cups.

Answer 5

My Favorite Italian Pizza

Ingredients

olive oil, for drizzling

semolina or cornmeal, for dusting

DOUGH

1 3/4 cups warm water

2 tablespoons instant yeast

1/3 cup olive oil

2 1/2 teaspoons salt

2 tablespoons sugar

3 cups all-purpose flour

1-2 cup bread flour

TOPPING

1 (28 ounce) can plum tomatoes, drained

2/3 cup your favorite pizza sauce

fresh ground black pepper

1 teaspoon salt, to taste

1/2 teaspoon sugar

1/4 cup olive oil

1 garlic clove, crushed

2 tablespoons minced fresh basil or oregano or flat leaf parsley (or a combination I also like to use a bit of crushed anise seed) or 1 tablespoon dried herbs (or a combination I also like to use a bit of crushed anise seed)

4-5 cups shredded mozzarella cheese

thinly sliced pepperoni, to taste

Directions

1 Drizzle a baking sheet with olive oil and then dust lightly with semolina or cornmeal.

2 Set aside.

3 For the dough, hand whisk the water and yeast together in the bowl of an electric mixer.

4 Let stand for 3 minutes for the yeast to dissolve.

5 Stir in the oil, salt, sugar, all purpose flour and 1 cup of the bread flour.

6 Mix to make a soft dough.

7 Knead on the lowest speed of the mixer with a dough hook for 8 minutes, adding more flour gradually until a soft elastic dough is formed.

8 Turn out onto a lightly floured surface.

9 Loosely cover in a plastic bag and let rise for 30 to 45 minutes until almost doubled.

10 For the topping, put the tomatoes in a large bowl, crushing with a fork to break them up.

11 Add the sauce, pepper, salt, sugar, oil, garlic and herbs, mixing well.

12 turn the dough out onto a lightly floured surface.

13 Let rest for a few minutes.

14 Press or roll the dough out to fit the prepared baking sheet.

15 Drizzle a bit of olive oil on top of the dough.

16 Spread on the tomato topping and top with the cheese and pepperoni. (I like to add black olives, hot peppers and sliced mushrooms).

17 Let dough rise until quite puffy, about 30-45 minutes.

18 Preheat oven to 425*F.

19 Bake the pizza for 15 minutes.

20 Lower the heat to 375*F and bake for a further 15 to 20 minutes until cheese is melted and lightly browned.