2 July, 2015
Pizza, calzone , nodi di aglio
Pizza: What can you say, there are many versions. The modern pizza was invented in Naples, Italy, and the dish and its variants have since become popular in many areas of the world.
Calzone: Italian filled oven pizza, originating in Naples, and shaped as a folded pizza. It resembles a half-moon and is made of salted bread dough. A typical calzone is baked in an oven and stuffed with salami or ham, mozzarella, ricotta and parmesan or pecorino cheese.
Garlic knots: Are a type of garlic bread found primarily in pizzerias around New York City and the surrounding regions. They were developed in 1973, in Ozone Park Queens, as a way of making use of pizza dough scraps, and very quickly caught on.
- 1 1/3 cup lukewarm water 110 degrees Note: (1 cup for 00 flour) 00 flour uses less water
- 1 tbsp salt
- 1 tbsp olive oil
- 1 package Active Dry Yeast
- 1 tsp sugar
- 3 1/2 cups flour Use 00 Flour for Margherita style
- 1 cup mozzerella cheese, shredded If making Margherita, use fresh mozzerella and slice
- 1 tbsp basil leaves
- 1 cup tomato sauce Pizza sauce recipe can vary. A typical pizza sauce salt, pepper,dry herbs include oregano, basil, parsley, onion flakes, and garlic salt.
- 2 cups Ricotta cheese
- 1 cup mozzerella cheese, shredded
- 1/4 lb ham
- 1 pizza dough
- 2 tbsp garlic powder
- 2 tbsp salt and pepper
- 2 tbsp parsley
- 1/2 cup Parmesan cheese
- 1/2 cup olive oil Extra virgin
- Sprinkle yeast on water 110 degrees F. Mix yeast to incorporate with water. Let stand for 5 minutes.
- Add everything except 1/2 c flour and beat till smooth. Stir in enough flour to make dough barely firm enough to handle. If using mixer with hook attachment, put on very low speed to mix for about 10-15 minutes or until the dough has come together.
- Knead till smooth. Make the dough into the ball. Add olive oil to the pizza pans and make sure the dough is coated with olive oil. Weight for 12 inch pie is 350 kg. Put dough in pizza cans. If you do not have a pizza pan, add to a bowl and cover with wrap. Let the dough rise. It usually can take 3-4 hours. Depends on temp of the room. I like to leave it out on the counter for 2 hours and place in refrigerator for another 2 hours.
- Pizza Sauce: San Marzano tomatoes.
- Pizza Sauce: Crush tomatoes.
- Pizza Sauce: Garlic powder, onion flakes, salt, pepper, oregano, and sugar. Taste to your desire.
- Pizza Sauce: Mix well
- Fresh Mozzarella.
- Fresh Basil.
- Fresh Garlic.
- Stretch pizza to size you desire.
- Marinara sauce (Pizza Sauce) or any sauce you like.
- Spread sauce and add your cheese.
- Mozzarella cheese (or any kind of cheese).
- Cook pizza (12-15 minutes). (Wood burning or Coal, approx 4 minutes to cook, keep turning pizza while it cooks)
- Margherita Pizza
- White pizza is same process with olive oil, garlic, ricotta and mozzarella.
- White pizza done.
- Add clams and have a white clam pizza.
- White Clam Pizza.
- Saute and brown onions. Spread sauce and onions and basil
- Add pepperoni or any other topping you like. Here I added, garlic oil, sauce, chorizo, ricotta, & mozzarella
- Here is the pepperoni or any other topping you like. Here I added, garlic oil, sauce, chorizo, ricotta, & mozzarella Cooked
- With the pizza dough, you can cut strings of dough and tie into a knot. Bake for 12-15 minutes on 400 degrees. Once you take out, place them into a mixing bowl. Add olive oil, salt, pepper, season with garlic powder, parsley and parmesan cheese. Mix up really well and place on tray.
- With the pizza dough, you can make a calzone. stretch the dough thin in a circle, like a pizza and add your mozzarella cheese, top with ricotta cheese. (You can add anything else you like, ham, prosciutto, broccoli, spinach, etc.).
- Seal calzone and make sure you seal tight, so no cheese comes out. Also cut 3 or 4 slits on top to let the air come out.
- Bake in oven at 375 for about 30 minutes or until it begins to brown. Have marinara sauce on the side for dipping and you have a great meal.
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Nutrition Facts
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Recipe Type: Appetizer |
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