Boscaiola

Boscaiola

Boscaiola

Difficulty Cost
Social Sharing
Boscaiola

Ingredients

For 4 people ()

  • 1 quantity pizza dough
  • 0.67 cup(s) Classic tomato pizza sauce
  • 200 grams small cup mushrooms, stems trimmed, sliced
  • 12 slices prosciutto, roughly chopped
  • 1 cup(s) grated mozzarella cheese

Directions

  • Preheat oven to 220°C.
  • Lightly grease two flat baking trays.
  • Roll out each piece of dough to a 26cm square.
  • Place 1 square on each tray.
  • Spread 1/3 cup pizza sauce over each pizza base.
  • Top with mushrooms and prosciutto.
  • Combine mozzarella and parmesan.
  • Sprinkle over pizzas.
  • Bake for 15 to 20 minutes, swapping trays over in oven after 12 minutes, or until bases are crisp and golden.
  • Serve

Contadina

Contadina

Contadina

Difficulty Cost
Social Sharing
Contadina

Ingredients

For 4 people ()

  • 500 grams bread dough
  • 1 mozzarella
  • 1 home made tomato cream soup
  • 2 onions
  • 4 anchovy fillets
  • 30 grams butter
  • 4 thin slices fat cheese
  • 2 tablespoon(s) extra virgin olive oil

Directions

  • Finely slice the onions and fry them in butter on medium heat.
  • Add salt and pepper to taste.
  • Spread the dough in the oiled baking tray.
  • Let a border of 1-2 centimeters all around and add the chopped cheese slices, sliced mozzarela, anchovy and onion.
  • Sprinkle a little oil.
  • Bake it for about 25 minutes in the well heated oven.
  • Add the tomato cream 5 minutes before it's cooked.

Thin Crust Dough

Thin Crust Dough

Thin Crust Dough

Difficulty Cost
Social Sharing
Thin Crust Dough

Ingredients

For 4 people ()

  • 1 envelope dry yeast
  • 0.25 teaspoon(s) sugar

Directions

  1. Stir yeast and sugar into water, let sit for 8 minutes or so.
  2. In a bowl (or food processor) mix 1 3/4 cups unbleached all−purpose flour or bread flour 1/2 teaspoon salt Add the yeast mixture.
  3. If using food processor, continue running until dough forms a ball, 10−20 seconds.
  4. By hand, mix with a sturdy spoon until ready to knead.
  5. On a floured surface turn out dough.
  6. Knead dough for 2 minutes or so.
  7. If dough is a little sticky, dust your fingers and counter with flour, (but as little as possible).
  8. Roll out by hand for a 12" pizza.
  9. Place in lightly oiled pizza pan using your fingertips to press up to the edge and forming a shallow lip.
  10. Sauce, cheese, and top with desired ingredients.
  11. Bake at 500F in pre−heated oven for 8−12 minutes, the edges will turn a nice golden brown when done.
  12. Dough will be firm and crispy, not soggy and soft like many other doughs.

Tonno

Tonno

Tonno

Difficulty Cost
Social Sharing
Tonno

Ingredients

For 4 people ()

  • 2 cup(s) chopped canned tomatoes
  • 1 large onion sliced thinly
  • 3 ounce(s) cans tuna fish
  • 1 cup(s) extra virgin olive oil

Directions

  1. Preheat the oven to 450°.
  2. Grease a baking sheet approximately 15 " X 11" with olive oil.
  3. Then flatten the half the dough using your fingers or a rolling pin.
  4. Combine the tomatoes with 3 Tbsp. oil 1/2 tsp. salt and spread the mixture over the pizza crust.
  5. Bake the pizza for 10-15 minutes until almost cooked.
  6. In the mean time cook the onions in olive oil until they've softened up.
  7. Spread the onions over the pizza crust.
  8. Drain the oil from the tuna fish and add it to the pizza and then bake for another 5 to 10 minutes.

Sicilian Thick Crust

Sicilian Thick Crust

Sicilian Thick Crust

Difficulty Cost
Social Sharing
Sicilian Thick Crust

Ingredients

For 4 people ()

  • 4 cup(s) All−Purpose flour
  • 1 tablespoon(s) salt
  • 4 tablespoon(s) extra virgin olive oil
  • 2 pkgs. dry yeast
  • 1.5 cup(s) warm water (105F)

Directions

  1. Mix yeast,1/2 cup flour, and 1/2 cup water in a bowl covered with plastic wrap.
  2. Let rise for 15 minutes.
  3. Stir to deflate.
  4. Mix 2 cups of remaining flour with salt, 1 cup cool tap water, and oil.
  5. Add yeast mixture.
  6. Mix in remaining flour.
  7. Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth.
  8. Place dough in bowl dusted with flour and cover with plastic wrap.
  9. Let rise until doubled (1 to 2 hours).
  10. Punch dough down and put in ziploc bag in the refrigerator until ready to use.
  11. Preheat oven to 500F.
  12. Remove dough from refrigerator when ready to shape into crust.
  13. Punch down dough thoroughly and roll out dough on a floured surface.
  14. Lightly oil (olive) a 17 1/2" X 11 1/2" X 3/4" pan.
  15. Place dough in pan and push to stretch evenly leaving a lip up against sides of pan.
  16. Let rest for 10−15 minutes (while you prepare toppings).
  17. Stretch out dough again (it will have receded) and place desired toppings.
  18. Cook in center of oven until crust is golden brown.