APULIAN-STYLE PIZZA

Preparation time: 15 minutes Rising time: 1 1/2–6 hours
Cooking time: 20 minutes Difficulty: medium

4 Servings

     

FOR THE DOUGH
4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
1 1/2 tsp. (4 g) active dry yeast for 2-hour rising time, or 3/4 tsp. (2 g) for 6-hour rising time
2 tsp. (12 g) salt

FOR THE TOPPING
1 16-oz. can peeled tomatoes, crushed by hand
2 yellow onions
10 green and black olives, sliced
7 slices Caciocavallo or provolone cheese
Fresh oregano (optional)

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and salt. Knead the dough until smooth and elastic. Rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes. Grease a 12-inch round pizza pan with oil. Transfer the dough to the pan and, using your fingertips, spread the dough to cover the bottom of the pan. If you used 1 1/2 tsp. of yeast, let the dough rise for about 40 minutes. If, on the other hand, you used 3/4 tsp., then cover the dough with a sheet of lightly oiled plastic wrap and refrigerate for at least 5 hours. The dough will rise perfectly well in the refrigerator, becoming light and fragrant. When the dough has risen, top it with tomatoes, the Caciocavallo or provolone, onions, and olives (all at room temperature). Let rise for 40 minutes more. Bake at 425°F (220°C) for 20 minutes, or until the cheese is bubbly and the crust is golden brown. Garnish with oregano.

MARINARA PIZZA

Preparation time: 15 minutes
Rising time: 1 1/2–6 hours
Cooking time: 20 minutes
Difficulty: medium
4 Servings

FOR THE DOUGH
4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
1 1/2 tsp. (4 g) active dry yeast for 2-hour rising time, or 3/4 tsp. (2 g) for 6-hour rising time

2 tsp. (12 g) salt
FOR THE TOPPING
1 16-oz. can peeled tomatoes, crushed by hand
3 cloves garlic, thinly sliced

Put the flour onto a clean work surface and make a well in the center.

Dissolve the yeast in the water, and pour the yeast mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and salt.

Knead the dough until smooth and elastic.

Rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes.

Grease a 12-inch round pizza pan with oil.

Transfer the dough to the pan and, using your fingertips, spread the dough to cover the bottom of the pan.

If you used 1 1/2 tsp. of yeast, let the dough rise for about 40 minutes.

If, on the other hand, you used 3/4 tsp., then cover the dough with a sheet of lightly oiled
plastic wrap and refrigerate for at least 5 hours.

The dough will rise perfectly well in the refrigerator, becoming light and fragrant.

When the dough has risen, spread the peeled tomatoes (at room temperature) evenly over it.

Let the pizza rise for another 40 minutes.

Bake at 425°F (220°C) for 20 minutes, or until the cheese is bubbly and the crust is golden brown.

As soon as it comes out of the oven, sprinkle garlic on top.

 

NEAPOLITAN PIZZA

Preparation time: 30 minutes
Rising time: 1 1/2 hours–5 hours
Cooking time: 8 minutes
Difficulty: medium
4 Servings

FOR THE DOUGH
5 cups (650 g) all-purpose flour or Italian “00” flour, plus more as needed
1 1/2 cups (375 ml) lukewarm water
1 1/2 tsp. (4 g) active dry yeast for 2-hour rising time, or 3/4 tsp. (2 g) for 5-hour rising time
3 tsp. (18 g) salt
FOR THE TOPPING
7 oz. (200 g) tomato purée
14 oz. (400 g) tomatoes (preferably beefsteak or other ribbed variety), sliced or diced
1 lb. 2 oz. (500 g) buffalo mozzarella, thinly sliced
1/2 bunch fresh basil
Extra-virgin olive oil
Salt

Put flour onto a clean work surface; make a well in the center.

Dissolve yeast in the water.

Gradually incorporate into flour until a loose dough forms; add salt.

Knead dough until smooth.

Cover with lightly oiled plastic wrap and let rise until doubled in volume (from 1 to 4 hours, depending on the temperature).

Divide the dough into four portions and roll them into balls.

Let them rise again until again doubled in size (from 30 minutes to 1 hour, depending on the temperature).

Flour work surface; flatten each ball, starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider, into a round about 8 inches in diameter.

Put the rounds on a baking sheet.

Season the tomato purée with salt and a dash of olive oil, and spread it over each dough round.

Top with mozzarella and tomatoes. Bake at 480°F (250°C) for 8 minutes, or until the cheese is bubbly and the crust is golden brown.

Garnish with the basil leaves.

 

PEPPERONI PIZZA

Preparation time: 15 minutes Rising time: 1 1/2–6 hours
Cooking time: 20 minutes Difficulty: medium
4 Servings

FOR THE DOUGH
4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
1 1/2 tsp. (4 g) active dry yeast for 2-hour rising time, or 3/4 tsp. (2 g) for 6-hour rising time

2 tsp. (12 g) salt
FOR THE TOPPING
1 16-oz. can peeled tomatoes, crushed by hand
14 oz. (400 g) mozzarella cheese, thinly sliced
20 slices spicy pepperoni sausage

Put the flour onto a clean work surface and make a well in the center.

Dissolve the yeast in the water, and pour the yeast mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and salt.

Knead the dough until smooth and elastic.

Rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes.

Grease a 12-inch round pizza pan with oil.

Transfer the dough to the pan and, using your fingertips, spread the dough to cover the bottom of the pan.

If you used 1 1/2 tsp. of yeast, let the dough rise for about 40 minutes.

If, on the other hand, you used 3/4 tsp., then cover the dough with a sheet of lightly oiled
plastic wrap and refrigerate for at least 5 hours.

The dough will rise perfectly well in the refrigerator, becoming light and fragrant.

When the dough has risen, spread the tomatoes over it, and arrange the mozzarella and the pepperoni (all at room temperature) on top.

Let the pizza rise for another 40 minutes.

Bake in the oven at 425°F (220°C) for 20 minutes, or until the cheese is bubbly and the crust is golden brown.

 

PIZZA WITH MUSHROOMS AND HAM

Preparation time: 15 minutes
Rising time: 1 1/2–6 hours
Cooking time: 15 minutes
Difficulty: medium
4 Servings

FOR THE DOUGH
4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
1 1/2 tsp. (4 g) active dry yeast for 2-hour rising time, or 3/4 tsp. (2 g) for 6-hour rising time
2 tsp. (12 g) salt

FOR THE TOPPING
1 16-oz. can peeled tomatoes, crushed by hand
14 oz. (400 g) mozzarella cheese, finely sliced
10 button mushrooms, sliced, or about 8 oz.
7 thin slices of ham

Put the flour onto a clean work surface and make a well in the center.

Dissolve the yeast in the water, and pour the yeast mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and salt.

Knead the dough until smooth and elastic.

Rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes.

Grease a 12-inch round pizza pan with oil.

Transfer the dough to the pan and, using your fingertips, spread the dough to cover the bottom of the pan.

If you used 1 1/2 tsp. of yeast, let the dough rise for about 40 minutes.

If you used 3/4 tsp. yeast, then cover dough with lightly oiled plastic wrap and refrigerate for at least 5 hours.

The dough will rise well in the refrigerator, becoming light and fragrant.

When the dough has risen, top it with tomatoes, mozzarella and mushrooms
(all at room temperature) on top. Let the pizza rise 40 minutes more.

Bake at 425°F (220°C) for 18 minutes.

Add the ham and bake for 2 minutes more, or until the cheese is bubbly and the crust is golden brown.

 

GORGONZOLA PIZZA

4 Servings

FOR THE DOUGH
4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed
1 1/2 cups (350 ml) water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
1 1/2 tsp. (4 g) active dry yeast for 2-hour rising time, or 3/4 tsp. (2 g) for 6-hour rising time

2 tsp. (12 g) salt
FOR THE TOPPING
1 16-oz. can peeled tomatoes, crushed by hand
4 1/4 oz. (150 g) Gorgonzola cheese, diced
20 walnuts, chopped

Put the flour onto a clean work surface and make a well in the center.

Dissolve the yeast in the water, and pour the yeast mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and salt.

Knead the dough until smooth and elastic.

Rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes.

Grease a 12-inch round pizza pan with oil.

Transfer the dough to the pan and, using your fingertips, spread the dough to cover the bottom of the pan.

If you used 1 1/2 tsp. of yeast, let the dough rise for about 40 minutes.

If, on the other hand, you used 3/4 tsp., then cover the dough with a sheet of lightly oiled
plastic wrap and refrigerate for at least 5 hours.

The dough will rise perfectly well in the refrigerator, becoming light and fragrant.

When the dough has risen, top with tomatoes, and arrange the Gorgonzola (at
room temperature) on top.

Let the pizza rise for 40 minutes more.

Bake at 425°F (220°C) for 20 minutes, or until the cheese is bubbly and the crust is golden brown.

Sprinkle the walnuts on top.

 

FOUR-CHEESE PIZZA

Preparation time: 15 minutes Rising time: 1 1/2–6 hours
Cooking time: 20 minutes Difficulty: medium

4 Servings

FOR THE DOUGH
4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
1 1/2 tsp. (4 g) active dry yeast for
2-hour rising time, or 3/4 tsp. (2 g)
for 6-hour rising time
2 tsp. (12 g) salt

FOR THE TOPPING
1 16-oz. can peeled tomatoes, crushed by hand
3 1/2 oz. (100 g) Gorgonzola cheese, crumbled
3 1/2 oz. (100 g) Fontina cheese, shredded
3 1/2 oz. (100 g) Brie, diced
3 1/2 oz. (100 g) smoked Scamorza or mozzarella cheese, shredded

Put the flour onto a clean work surface and make a well in the center.

Dissolve the yeast in the water, and pour the yeast mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and salt.

Knead the dough until smooth and elastic.

Rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes.

Grease a 12-inch round pizza pan with oil.

Transfer the dough to the pan and, using your fingertips, spread the dough to cover the bottom of the pan.

If you used 1 1/2 tsp. of yeast, let the dough rise for about 40 minutes.

If, on the other hand, you used 3/4 tsp., then cover the dough with a sheet of lightly oiled
plastic wrap and refrigerate for at least 5 hours.

The dough will rise well in the refrigerator, becoming light and fragrant.

When the dough has risen, top with tomatoes.

Sprinkle with the cheeses.

Let the dough rise for 40 minutes more and bake at 425°F (220°C) for 20 minutes, or
until the cheese is bubbly and the crust is golden brown.