11/08/15 recipe -Taste USA

Sunday, November 8, 2015

Whole-Wheat Focaccia "focaccia con farina integrale"

How to make Whole-Wheat Focaccia Recipe "focaccia con farina integrale" - Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes-6 hours

4 Servings

for the genoese brine:
1/3 cup (75 g) water
1/3 cup (75 g) extra-virgin olive oil
few sprigs of rosemary

for the focaccia:
2 1/2 cups (300 g) all-purpose flour
1 2/3 cups (200 g) whole-wheat flour
2 1/2 tsp. (10 g) fresh yeast, crumbled, for 2 hour rising time, or 1 tsp. (4 g) for 7 hour rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 g) extra-virgin olive oil
2 tsp. (12 g) salt
black or coarse salt to taste

Method:
At least 1 hour before preparing the focaccia, prepare the brine by placing the water, olive oil, and sprigs of rosemary in a bowl. Stir well to create an emulsion and then let it rest.

Combine the two types of flour on a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour a little at a time. When the dough begins to take shape, add the oil and lastly, the salt. Knead the dough until soft, smooth, and elastic. Cover the dough with a sheet of lightly oiled plastic wrap and let rise for about 10 minutes.

Transfer it gently to a lightly oiled baking pan. Use your fingertips, as if you were playing the piano, to stretch the dough to fill the pan. If you used 2 1/2 teaspoons of yeast, let the dough rise in a warm place for about 40 minutes. If, on the other hand, you used 1 teaspoon of yeast, cover the dough in the pan with
a sheet of lightly greased plastic wrap and refrigerate for at least 5 hours. The dough will rise perfectly well in the refrigerator, becoming light and fragrant.

If the focaccia was left to rise outside the refrigerator, sprinkle it with two-thirds of the brine, use your fingers to create small dimples very gently across the surface, and let it rise again for about 20 minutes. If, on the other hand, the focaccia was left to rise in the fridge, let it stand for 30 minutes at room temperature before seasoning and baking it. Bake at 390°F (200°C) for 20 minutes, or until golden brown.

Once the focaccia is removed from the oven, drizzle it again with the remaining brine and sprinkle with a handful of black or coarse salt.

Whole-Wheat Focaccia "focaccia con farina integrale"

Onion Focaccia "focaccia alle cipolle"

How to make Onion Focaccia Recipe "focaccia alle cipolle" - Preparation time: 20 minutes – Cooking time: 20 minutes – Rising time: 1 1/2 hours

4 Servings

for the focaccia:
4 cups (500 g) all-purpose flour
2 1/2 tsp. (10 g) sugar
2 1/2 tsp. (10 g) fresh yeast, crumbled
1 cup plus 2 tbsp. (270 ml) lukewarm water
2 tbsp. plus 2 tsp. (40 ml) extra-virgin olive oil
1 1/2 tsp. (10 g) salt

for the genoese brine:
1 2/3 tbsp. (25 ml) water
3 tbsp. (45 ml) extra-virgin olive oil
2 tsp. (7 g) coarse salt

for the topping:
12 oz. (350 g) onions, thinly sliced

Method:
Put the flour onto a clean work surface, make a well in the center, and add the sugar. Dissolve the yeast in the water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour a little at a time. Add the oil and lastly, add the salt. Knead the dough until soft, smooth, and elastic.

Cover the dough with a sheet of lightly greased plastic wrap and let rise in a warm place for about 30 minutes.

To make the brine, combine the water, olive oil, and coarse salt in a bowl. Stir to make an emulsion and then let it rest.

Transfer the dough to a lightly oiled baking pan, stretching it gently with your fingertips. Prod the surface of the dough with your fingers, forming small dimples where the seasoning will collect. Sprinkle the focaccia with the brine and let rise until it has doubled in volume, about 1 hour.

In a large skillet, sauté the onions in a little olive oil until softened. Remove the pan from the heat, and spread them over the focaccia.

Bake in the oven at 390°F (200°C) for 20 minutes, or until golden brown.

Onion Focaccia "focaccia alle cipolle"

Sage Focaccia "focaccia alla salvia"

How to make Sage Focaccia Recipe "focaccia alla salvia" - Preparation time: 15 minutes – Cooking time: 25 minutes – Rising time: 1 1/2 hours

4 Servings

for the dough:
4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed
1 tbsp. (10 g) fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
2 tsp. (12 g) salt

for the genoese brine:
1/2 cup (100 ml) water
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
2 1/4 tsp. (14 g) coarse salt

Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture and malt into the well, and gradually start incorporating them into the flour a little at a time. Add the sage and oil. Lastly, add the salt and knead the dough until soft, smooth, and elastic.

Cover the dough with a sheet of lightly oiled plastic wrap and let rise in a warm place for about 30 minutes.

To make the brine, combine the water, olive oil, and coarse salt in a bowl. Stir to make an emulsion and then let it rest.

Transfer the dough to a lightly oiled baking pan, stretching it gently with your fingertips. Prod the surface of the dough with your fingers, forming small dimples where the seasoning will collect. Sprinkle the focaccia with the brine and let rise until it has doubled in volume, about 1 hour.

Bake in the oven at 390°F (200°C) for about 25 minutes, or until golden brown.

Sage Focaccia "focaccia alla salvia"

Red Wine Focaccia "focaccia al vino"

How to make Red Wine Focaccia Recipe "focaccia al vino" - Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2 1/2 hours

4 Servings

for the focaccia:
4 cups (500 g) all-purpose flour
2/3 cup (150 ml) full-bodied red wine
1 1/4 tbsp. (15 g) fresh yeast, crumbled
2/3 cup (150 ml) lukewarm water
1 tbsp. plus 1 tsp. (20 ml) extra-virgin olive oil
1 1/2 tsp. (10 g) salt

for the genoese brine:
3 tbsp. plus 2 tsp. (50 ml) water
1 tbsp. plus 2 tsp. (25 ml) extra-virgin olive oil
1 1/4 tsp. (7 g) coarse salt

Method:
Put the flour onto a clean work surface and make a well in the center. Add the wine to the well. Dissolve the yeast in the water.

Pour the yeast mixture and oil into the well, and gradually start incorporating them into the flour a little at a time. Lastly, add the salt and knead the dough until soft, smooth, and elastic. Let the dough rest for about 10 minutes. Form a ball with the dough and let it rise on a work surface until doubled in size, about 40 minutes.

Grease a baking pan with oil. Roll out the dough to a thickness of about 1/3 inch (1 cm) and place it the pan. Let it rest for another 10 minutes and using your fingertips, spread the dough out to cover the base of the pan.

To make the brine, combine the water, olive oil, and coarse salt in a bowl. Stir to make an emulsion and then let it rest.

Sprinkle the focaccia with the brine, smearing it over the surface with your hands, and prod the dough with your fingers to form small dimples where the seasoning will collect. Let rise in a warm place until it has doubled in volume, about 90 minutes.

Bake in the oven at 390°F (200°C) for 20 minutes, or until golden brown.

Red Wine Focaccia "focaccia al vino"

Basil Focaccia "focaccia al basilico"

How to make Basil Focaccia Recipe focaccia al basilico - Preparation time: 15 minutes – Cooking time: 25 minutes – Rising time: 1 1/2 hours

4 Servings

for the focaccia:
1 bunch fresh basil
4 cups (500 g) all-purpose flour
1 tbsp. (12 g) fresh yeast, crumbled
1 cup (250 ml) lukewarm water
1 tbsp. (8 g) malt or 1 tsp. (8 g) honey
2 tbsp. plus 1 tsp. (35 ml) extra-virgin olive oil
1 1/2 tsp. (10 g) salt

for the genoese brine:
1/2 cup (100 ml) water
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
2 1/2 tsp. (14 g) coarse salt

Method
Blanch the basil in boiling water for 10 seconds, cool it in ice water, and then dry it. Chop or blend it finely.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture and malt into the well, and gradually start incorporating them into the flour a little at a time. Add the basil and the oil. Lastly, add the salt and knead the dough until soft, smooth, and elastic.
Cover the dough with a sheet of lightly greased plastic wrap and let rise in a warm place for about 30 minutes.

To make the brine, combine the water, olive oil, and coarse salt in a bowl. Stir to make an emulsion and then let it rest.

Transfer the dough to a lightly oiled 12-inch baking pan, stretching it gently with your fingertips. Prod the surface of the dough with your fingers, forming small dimples where the seasoning will collect. Sprinkle the focaccia with the brine and let rise until it has doubled in volume, about 1 hour.

Bake in the oven at 390°F (200°C) for 25 minutes, or until golden brown.

Basil Focaccia "focaccia al basilico"

Gluten-free Pizza Margherita

How to make Gluten-free Pizza Margherita Recipe "pizza margherita senza glutine" - Preparation time: 10 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes

4 Servings

for the dough:
4 cups (500 g) gluten-free flour mix
1 2/3 tbsp. (20 g) fresh yeast, crumbled
1/2 tsp. (1 1/2 g) sugar
1 cup (250 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
2 tsp. (12 g) salt

for the topping:
14 oz. (400 g) mozzarella cheese
1 16-oz. can peeled tomatoes, crushed by hand
1/2 bunch fresh basil

Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast and sugar in the water and pour the 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 the salt. Knead the dough until smooth and elastic. Cover the dough with a sheet of plastic wrap and let it rest for 10 minutes.

Grease a 12-inch round pizza pan greased with a little oil. Use your fingertips, as if you were playing the piano, to spread the dough to cover the bottom of the pan. Let it rise for about 30 minutes.

Garnish the dough with the peeled tomatoes and the diced mozzarella cheese, which have been kept to one side at room temperature. Let it rise for another 30 minutes and then bake in the oven at 350°F (180°C) for about 20 minutes.

As soon as the pizza comes out of the oven, season it with the fresh basil leaves that you will have previously washed and dried.

Gluten-free Pizza Margherita

Gluten free Whole Wheat Pizza

How to make Gluten free Whole Wheat Pizza recipe "pizza integrale senza glutine" - Preparation time: 10 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes

4 Servings

for the dough:
4 1/8 cups (500 g) gluten-free whole wheat flour mix
1 2/3 tbsp. (20 g) fresh yeast, crumbled
1 cup (250 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
1/2 tsp. (1 1/2 g) sugar
2 tsp. (12 g) salt

for the topping:
1 8-oz. can peeled tomatoes
14 oz. (400 g) mozzarella cheese, diced
1/2 bunch fresh basil

Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast and sugar in the water and pour the 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 the 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 then transfer it carefully to an oven dish greased with a little oil. Use your fingertips to spread the dough so that it covers the bottom of the pan. Let it rise for about 30 minutes.

After the dough has risen, spread the tomatoes over it, and top with the mozzarella at room temperature. Let the dough rise for another 30 minutes and then bake in the oven at 350°F (180°C) for 20 minutes or until the crust is golden. As soon as the pizza comes out of the oven, top it with the basil leaves.

Gluten free Whole Wheat Pizza

Pizza margherita

How to make Pizza margherita recipe - For best results, make sure not to “stress” or tear the dough when you spread it on the baking pan., Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours

4 Servings

for the dough:
4 cups (500 g) soft wheat flour or pizza flour
1 tbsp. (10 g) fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
2 tsp. (12 g) salt

for the topping:
1 16-oz. can peeled tomatoes
14 oz. (400 g) mozzarella cheese, thinly sliced
1/2 bunch fresh basil

Method:
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 the 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 use your fingertips to spread the dough to cover the bottom of the pan.

If you used 1 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with 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 and the finely sliced mozzarella (strictly at room temperature) on top; let it rise for another 40 minutes. Bake in the oven at 425°F (220°C) for about 20 minutes. As soon as the pizza comes out of the oven, top with the basil.

Pizza margherita

Pizza with Speck and Smoked Scamorza Cheese

How to make Pizza with Speck and Smoked Scamorza Cheese Recipe "pizza con speck e scamorza affumicata" - Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours

4 Servings

for the dough:
4 cups (500 g) soft wheat flour or pizza flour
1 tbsp. (10 g) fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
2 tsp. (12 g) salt

for the topping:
1 16-oz. can peeled tomatoes
14 oz. (400 g) mozzarella cheese, sliced thin
10 slices speck, sliced
6 slices smoked Scamorza cheese, sliced

Method:
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 the 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 use your fingertips to spread the dough to cover the bottom of the pan.

If you used 1 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with 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 over it. Arrange the mozzarella, the speck, and Scamorza (all at room temperature) on top. Let the pizza rise for another 40 minutes and then bake in the oven at 425°F (220°C) for about 20 minutes.

Pizza with Speck and Smoked Scamorza Cheese

pizza with bacon and potatoes

How to make pizza with bacon and potatoes Recipe "pizza con pancetta e patate" - Preparation time: 30 minutes – Cooking time: 8 minutes – Rising time: 1 1/2-5 1/2 hours

4 Servings

for the dough:
5 1/8 cups (650 g) soft wheat flour or pizza flour
1 1/2 tsp. (5 g) fresh yeast, crumbled
1 1/2 cups plus 1 tsp. (375 ml) lukewarm water
1 tbsp. (18 g) salt

for the topping:
4 1/4 oz. (150 g) sliced and crispy bacon
10 1/2 oz. (300 g) yellow potatoes, peeled and sliced
2 springs rosemary, chopped
salt
extra-virgin olive oil

Method:
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 salt dissolved in a little water. Knead the dough until smooth and elastic. Cover the dough with lightly oiled plastic wrap and let rise in a warm room until it has doubled in volume (it can take from 1 to 4 hours depending on the temperature).

Divide the dough into four portions and roll them into balls. Let the dough portions rise again, covered with lightly oiled plastic wrap in a warm room, until they have once again doubled in size (it can take from 30 minutes to an hour depending on the temperature).

Sprinkle the work surface with plenty of flour and flatten the dough balls with your hands, starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider.

Grease a 12-inch round pizza pan with oil. Transfer the dough to the pan and use your fingertips to spread the dough to cover the bottom of the pan.

Spread the slices of bacon and the potatoes on the dough rounds. Sprinkle with the chopped rosemary. Add a pinch of salt and a dash of olive oil. Bake in the oven at 480°F (250°C) for about 8 minutes.

pizza with bacon and potatoes

Pizza with Buffalo Mozzarella and Cherry Tomatoes

How to make Pizza with Buffalo Mozzarella and Cherry Tomatoes Recipe "pizza con mozzarella di bufala e pomodorini" - Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours

4 Servings

for the dough:
4 cups (500 g) soft wheat flour or pizza flour
1 tbsp. (10 g) fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
2 tsp. (12 g) salt

for the topping:
10 1/2 oz. (300 g) buffalo mozzarella, sliced and very well drained
10 cherry tomatoes, chopped
1/2 bunch fresh basil

Method:
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 the 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 use your fingertips to spread the dough to cover the bottom of the pan.

If you used 1 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. The dough will rise perfectly well in the refrigerator, becoming light and fragrant.

Let the pizza rise for another 40 minutes and then bake in the oven at 425°F (220°C) for 20 minutes or until the crust is golden.

When it comes out of the oven, garnish it with the mozzarella, the tomatoes, and the basil (all at room temperature).

Pizza with Buffalo Mozzarella and Cherry Tomatoes

Pizza with Zucchini Flowers and Anchovies

How to make Pizza with Zucchini Flowers and Anchovies Recipe "pizza con fiori di zucca e alici" - Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours

4 Servings

for the dough:
4 cups (500 g) soft wheat flour or pizza flour
1 tbsp. (10 g) fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
2 tsp. (12 g) salt

for the topping:
1 16-oz. can peeled tomatoes
14 oz. (400 g) mozzarella cheese
10 very fresh zucchini flowers with the stamen removed
10 anchovies in oil, drained

Method:
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 the 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 use your fingertips to spread the dough to cover the bottom of the pan.

If you used 1 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with 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 over it, and then arrange the sliced mozzarella, the zucchini flowers, and the anchovies, all at room temperature, on top. Let the pizza rise for another 40 minutes and then bake in the oven at 425°F (220°C) for 20 minutes or until the crust is golden.

Pizza with Zucchini Flowers and Anchovies

Marinara Pizza "pizza alla marinara"

How to make Marinara Pizza Recipe "pizza alla marinara" - Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours

4 Servings

for the dough:
4 cups (500 g) soft wheat flour or pizza flour
1 tbsp. (10 g) fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
2 tsp. (12 g) salt

for the topping:
1 16-oz. can peeled tomatoes, crushed by hand
3 cloves garlic, thinly sliced

Method:
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 the 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 use your fingertips to spread the dough to cover the bottom of the pan.

If you used 1 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with 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 over it. Let the pizza rise for another 40 minutes and then bake in the oven at 425°F (220°C) for about 20 minutes. As soon as it comes out of the oven, sprinkle the pizza with the garlic slices.

Marinara Pizza "pizza alla marinara"

Vegetable Pizza "pizza all’ortolana"

How to make Vegetable Pizza Recipe "pizza all’ortolana" - Preparation time: 30 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours

4 Servings

for the dough:
4 cups (500 g) soft wheat flour or pizza flour
1 tbsp. (10 g) fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
1 1/2 cups (350 ml) water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
2 tsp. (12 g) salt

for the topping:
1 16-oz. can peeled tomatoes
14 oz. (400 g) mozzarella cheese, thinly sliced
1 red, green, or yellow pepper
1 zucchini
6 slices eggplant

Method:
Wash and slice the peppers, zucchini, and eggplant, and cook them under the broiler; remove them from the heat and set them aside to cool.

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 the 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 use your fingertips to spread the dough to cover the bottom of the pan.

If you used 1 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with 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 over it. Arrange the mozzarella and the vegetables (at room temperature) on top. Let the pizza rise for another 40 minutes and then bake in the oven at 425°F (220°C) for 20 minutes or until the cheese is bubbling and the crust is golden.

Vegetable Pizza "pizza all’ortolana"

Ham and Mushroom Pizza "pizza al prosciutto cotto e funghi"

How to make Ham and Mushroom Pizza Recipe "pizza al prosciutto cotto e funghi" - Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours

4 Servings

for the dough:
4 cups (500 g) soft wheat flour or pizza flour
1 tbsp. (10 g) fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
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
10 button mushrooms, sliced
7 slices ham

Method:
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 the 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 use your fingertips to spread the dough to cover the bottom of the pan.

If you used 1 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with 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 over it. Arrange the mozzarella and the mushrooms (at room temperature) on top. Let the pizza rise for another 40 minutes and bake in the oven at 425°F (220°C) for 20 minutes or until the cheese is bubbling and the crust is golden. A couple of minutes before the pizza is done, top with the ham (also at room temperature).

Ham and Mushroom Pizza "pizza al prosciutto cotto e funghi"

Artichoke Pizza "pizza ai carciofi"

How to make Artichoke Pizza Recipe "pizza ai carciofi" - Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours

4 Servings

for the dough:
4 cups (500 g) soft wheat flour or pizza flour
1 tbsp. (10 g) fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
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
15 artichoke hearts in oil

Method:
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 the 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 use your fingertips to spread the dough to cover the bottom of the pan.

If you used 1 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with 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 over it. Arrange the mozzarella and the artichoke hearts (at room temperature) on top. Let the pizza rise for another 40 minutes and then bake in the oven at 425°F (220°C) for 20 minutes or until the cheese is bubbly and the crust is golden.

Artichoke Pizza "pizza ai carciofi"

Four Seasons Pizza "pizza quattro stagioni"

How to make Four Seasons Pizza Recipe "pizza quattro stagioni" - Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours

4 Servings

for the dough:
4 cups (500 g) soft wheat flour or pizza flour
1 tbsp. (10 g) fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
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
10 artichoke hearts in oil
6 button mushrooms, sliced
10 olives
6 slices ham

Method:
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 the 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 use your fingertips to spread the dough to cover the bottom of the pan.

If you used 1 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with 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 evenly over it. Arrange the mozzarella, artichoke hearts, sliced mushrooms and olives (all at room temperature) on top.

Let the pizza rise for another 40 minutes and then bake it in the oven at 425°F (220°C) for 20 minutes or until the cheese is bubbly and the crust is golden. Just before the pizza is ready, top with the ham (also at room temperature).

Four Seasons Pizza "pizza quattro stagioni"

Sicilian Pizza "sfincione"

How to make Sicilian Pizza Recipe "sfincione" Sfincione is a typical product of the culinary tradition of Palermo. The name seems to derive from the Latin term “spongia,” which means sponge, possibly because this soft, leavened dough is indeed very similar to a sponge.

Preparation time: 30 minutes – Cooking time: 25 minutes – Rising time: 1 hour 30 minutes

4 Servings

for the dough:
2 cups (250 g) durum wheat flour or semolina
2 cups (250 g) all-purpose flour or Italian “00” flour, plus more as needed
1 1/4 tbsp. (15 g) fresh yeast, crumbled
1 cup (250 ml) lukewarm water
1 1/4 tsp. (5 g) sugar
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
2 tsp. (12 g) salt

for the topping:
3 medium tomatoes, peeled, seeded, and finely chopped
8 anchovies, desalted or in oil
3 1/2 oz. (100 g) fresh caciocavallo or provolone cheese
3 1/2 oz. (100 g) semi-seasoned caciocavallo or provolone cheese, grated
1 medium onion, finely chopped
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
salt and pepper to taste
chopped fresh oregano

Method:
Mix the two types of flour together on a clean work surface and make a well in the center. Dissolve the yeast in the water and add it to the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the salt.

Add the sugar and the oil and lastly, add the salt dissolved in 3 tablespoons (50 ml) of water. Knead the dough until smooth and elastic. Cover the dough with lightly oiled plastic wrap and let rise in a warm room until it has doubled in volume, about 1 hour.

In the meantime, toss the tomatoes in a bowl with the salt, pepper and oil; then stir in the onion and a pinch of oregano.

Spread the dough with your fingertips in a greased round baking pan oven dish. Cover it with the cheese, the anchovies, and the tomato mixture. Let it rise for at least 30 minutes.

Bake in the oven at 480°F (230°C) for 25 minutes, or until crust is golden brown and cheese is melted.

Sicilian Pizza "sfincione"

Roman-Style Pizza "pizza alla romana"

How to make Roman-Style Pizza Recipe "pizza alla romana" - Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours

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 tbsp. (10 g) fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours 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
8 anchovies in oil, drained
about 10 capers

Method:
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 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with 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 evenly over it, and then arrange the mozzarella, anchovies, and capers (all at room temperature) on top. Let it 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.

Roman-Style Pizza "pizza alla romana"

Puglian-Style Pizza "pizza alla pugliese"

How to make Puglian-Style Pizza Recipe "pizza alla pugliese" - Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours

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 tbsp. (10 g) fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
2 tsp. (12 g) salt

for the topping:
1 28-oz. can peeled tomatoes, crushed by hand
2 medium yellow onions, thinly sliced
About 10 black and green olives, pitted and sliced
7 slices caciocavallo or provolone cheese, thinly sliced

Method:
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 tablespoon of yeast, let the dough rise for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with 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 evenly over it. Arrange the caciocavallo cheese, onions, and olives (all at room temperature) on top. Let the dough rise for another 40 minutes and then bake in the oven at 425°F (220°C) for 20 minutes, or until the cheese is bubbly and the crust is golden brown.

Puglian-Style Pizza "pizza alla pugliese"

Neapolitan-Style Pizza "pizza alla napoletana"

How to make Neapolitan-Style Pizza Recipe "pizza alla napoletana" - Preparation time: 30 minutes – Cooking time: 8 minutes – Rising time: 1 1/2-5 1/2 hours

4 Servings

for the dough:
5 cups (650 g) all-purpose flour or Italian “00” flour, plus more as needed
1 1/2 tsp. (5 g) fresh yeast, crumbled
1 1/2 cups plus 1 tsp. (375 ml) lukewarm water
1 tbsp. (18 g) salt

for the topping:
1 1/3 lbs. (600 g) crushed tomatoes
1 lb. (500 g) buffalo mozzarella, thinly sliced
1/2 bunch fresh basil
salt
extra-virgin olive oil

Method:
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 salt.

Knead the dough until smooth and elastic. Cover the dough with lightly oiled plastic wrap and let rise in a warm room until it has doubled in volume (it can take from 1 to 4 hours depending on the temperature).

Divide the dough into four portions and roll them into balls. Let the dough rise again, covered with lightly oiled plastic wrap in a warm room, until it has once again doubled in size (it can take from 30 minutes to an hour depending on the temperature).

Sprinkle the work surface with plenty of flour and flatten each dough ball with your hands, 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 dough rounds on a baking sheet. Season the crushed tomatoes with a pinch of salt and a dash of olive oil, and spread it over each flattened pizza dough. Arrange the mozzarella slices over the pizzas.

Bake in the oven at 480°F (250°C) for 8 minutes, or until the cheese is bubbly and the crust is golden brown. As soon as they come out of the oven, garnish with the fresh basil leaves.

Neapolitan-Style Pizza "pizza alla napoletana"

Pepperoni Pizza "pizza al salame piccante"

How to make Pepperoni Pizza Recipe "pizza al salame piccante" - Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours

4 Servings

for the dough:
4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed
1 tbsp. (10 g) fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
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
about 20 slices spicy pepperoni sausage

Method:
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 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with 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 evenly over the surface. Arrange the mozzarella and pepperoni (at room temperature) on top.

Let the pizza rise for another 40 minutes and then bake in the oven at 425°F (220°C) for 20 minutes, or until the cheese is bubbly and the crust is golden brown.

Pepperoni Pizza "pizza al salame piccante"

Pizza with Peppers "pizza ai peperoni"

How to make Pizza with Peppers Recipe "pizza ai peperoni" - Preparation time: 30 minutes – Cooking time: 8 minutes – Rising time: 1 1/2-5 1/2 hours

4 Servings

for the dough:
5 cups (650 g) all-purpose flour or Italian “00” flour, plus more as needed
1 1/2 tsp. (5 g) fresh yeast, crumbled
1 1/2 cups plus 1 tsp. (375 ml) lukewarm water
1 tbsp. (18 g) salt

for the topping:
1 1/3 lbs. (600 g) crushed tomatoes
1 lb. (500 g) fresh mozzarella, shredded
1 1/3 lbs. (600 g) green, red or yellow bell peppers
1/2 bunch fresh basil leaves, chopped
salt
extra-virgin olive oil

Method:
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 salt.

Knead the dough until smooth and elastic. Cover the dough with lightly oiled plastic wrap and let rise in a warm room until it has doubled in volume (it can take from 1 to 4 hours depending on the temperature).

Divide the dough into four portions and roll them into balls. Let the dough portions rise again, covered with lightly oiled plastic wrap in a warm room, until they have once again doubled in size (it can take from 30 minutes to an hour depending on the temperature).

Put the peppers in the oven at 390°F (200°C) and roast until browned and tender, about 15 to 20 minutes. Remove them from the oven and transfer to a bowl. Cover with plastic wrap and let cool. Once cool, peel and cut the peppers lengthwise into quarters. Season the crushed tomatoes with a pinch of salt and a dash of extra-virgin olive oil.

Sprinkle the work surface with plenty of flour and flatten each dough ball with your hands, 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.

Spread the crushed tomato over the each pizza dough, add the mozzarella and garnish with the peppers. Place the pizzas in the oven and bake at 480°F (250°C) for 8 minutes, or until the cheese is bubbly and the crust is golden brown. As soon as they come out of the oven, garnish with the fresh basil leaves.

Pizza with Peppers "pizza ai peperoni"

Four Cheese Pizza Recipe "pizza ai quattro formaggi"

How to make Four Cheese Pizza Recipe pizza ai quattro formaggi - For this pizza, you can use any of your favorite types of cheese that are available in your area. Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours

4 Servings
for the dough
4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed
1 tbsp. (10 g) fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
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

Method:
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 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with 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 evenly over it. Sprinkle with the four types of cheese. Let the dough rise for another 40 minutes and then bake it in the oven at 425°F (220°C) for 20 minutes, or until the cheese is bubbly and the crust is golden brown.

Four Cheese Pizza pizza ai quattro formaggi

Four Cheese Pizza Recipe "pizza ai quattro formaggi"

Onion Pizza "pizza alle cipolle"

How to make Onion Pizza Recipe "pizza alle cipolle" - Preparation time: 20 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours

4 Servings

for the dough:
4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed
1 tbsp. (10 g) fresh yeast, crumbled for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
2 tsp. (12 g) salt

for the topping:
2 yellow onions, thinly sliced
3 tbsp. beer
1 16-oz. can peeled tomatoes, crushed by hand
14 oz. (400 g) mozzarella cheese
1/2 bunch fresh basil, leaves torn

Method:
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 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. The dough will rise perfectly well in the refrigerator, becoming light and fragrant.

Sauté the onions with the beer over high heat so the alcohol evaporates. When the onions are tender, remove from the heat and let them cool.

When the dough has risen, spread the peeled tomatoes evenly over it, and then arrange the mozzarella and sautéed onions (all at room temperature) on top. Let it 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. As soon as it comes out of the oven, garnish with the fresh basil leaves.

Onion Pizza "pizza alle cipolle"

Broccoli and Sausage Pizza

How to make Broccoli and Sausage Pizza Recipe - pizza con broccoletti e salsiccia, Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours

4 Servings

for the dough:
4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed
1 tbsp. (10 g) fresh yeast, crumbled for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
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
7 oz. (200 g) broccoli florets
7 oz. (200 g) pork sausage, cut into small pieces

Method:
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 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. The dough will rise perfectly well in the refrigerator, becoming light and fragrant.

Bring a large pot of salted water to a boil. Add the broccoli and cook just until tender. Drain, rinse under cold water, and drain again. Set aside.

When the dough has risen, spread the peeled tomatoes over it, and then arrange the mozzarella, broccoli and sausage (all at room temperature) on top. Let it rise for another 40 minutes and then bake in the oven at 425°F (220°C) for 20 minutes, or until the cheese is bubbly and the crust is golden brown.

Broccoli and Sausage Pizza

Pizza with Artichokes and Roman-Style Ricotta Cheese

How to make Pizza with Artichokes and Roman-Style Ricotta Cheese Recipe - pizza con carciofi e ricotta romana Preparation time: 30 minutes – Cooking time: 8 minutes – Rising time: 1 1/2-5 1/2 hours

4 Servings

for the dough:
5 cups (650 g) all-purpose flour or Italian “00” flour, plus more as needed
1 1/2 tsp. (5 g) fresh yeast, crumbled
1 1/2 cups (375 ml) lukewarm water
1 tbsp. (18 g) salt

for the topping:
1 1/3 lb. (600 g) crushed tomatoes
2 cups (500 g) Roman-style (sheep’s milk) ricotta
5 (150 g) artichoke hearts in oil, drained and cut into small pieces
1/2 bunch parsley, finely chopped
salt
extra-virgin olive oil

Method:
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 salt dissolved in a little water.

Knead the dough until smooth and elastic. Cover the dough with lightly oiled plastic wrap and let rise in a warm room until it has doubled in volume (it can take from 1 to 4 hours depending on the temperature).

Divide the dough into four portions and roll them into balls. Let the dough portions rise again, covered with lightly oiled plastic wrap in a warm room, until they have once again doubled in size (it can take from 30 minutes to an hour depending on the temperature).

Season the tomatoes with a pinch of salt and a dash of olive oil.

Sprinkle the work surface with plenty of flour and flatten each dough ball with your hands, 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 dough rounds onto a baking sheet. Spread the crushed tomatoes over each pizza and garnish with the artichoke hearts. Bake in the oven at 480°F (250°C) for 8 minutes, or until the crust is golden brown.

As soon as the pizzas come out of the oven, spread the ricotta over them with a spoon and sprinkle with the parsley.

Pizza with Artichokes and Roman-Style Ricotta Cheese

Pizza with Eggplant, Sicilian Provolone Cheese, and Cherry Tomatoes

How to make Pizza with Eggplant, Sicilian Provolone Cheese, and Cherry Tomatoes Recipe - pizza con melanzane, provola siciliana e pomodori pachino Preparation time: 30 minutes – Cooking time: 8 minutes – Rising time: 1 1/2-5 1/2 hours

4 Servings

for the dough:
5 cups (650 g) all-purpose flour or Italian “00” flour, plus more as needed
1 1/2 tsp. (5 g) fresh yeast, crumbled
1 1/2 cups plus 1 tsp. (375 ml) lukewarm water
1 tbsp. (18 g) salt

for the topping:
1 lb. (500 g) crushed tomatoes
8 oz. (250 g) cherry tomatoes, halved
10 1/2 oz. (300 g) eggplant, thinly sliced
1 lb. (500 g) Sicilian (mild) Provolone cheese, thinly sliced
salt
extra-virgin olive oil

Method:
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 salt dissolved in a little water.

Knead the dough until smooth and elastic. Cover the dough with lightly oiled plastic wrap and let rise in a warm room until it has doubled in volume (it can take from 1 to 4 hours depending on the temperature).

Divide the dough into four portions and roll them into balls. Let the dough portions rise again, covered with lightly oiled plastic wrap in a warm room, until they have once again doubled in size (it can take from 30 minutes to an hour depending on the temperature).

Season the tomatoes with a pinch of salt and a dash of olive oil. Grill the eggplant, or fry the slices in olive oil and drain them.

Sprinkle the work surface with plenty of flour and flatten each dough ball with your hands, 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 dough rounds on a baking sheet. Spread the crushed tomatoes over each pizza, and arrange the tomatoes, eggplant and cheese on top.

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

Pizza with Eggplant, Sicilian Provolone Cheese, and Cherry Tomatoes

Pizza with Buffalo Mozzarella, Sun-Dried Tomatoes, and Olives

How to make Pizza with Buffalo Mozzarella, Sun-Dried Tomatoes, and Olives Recipe - pizza con mozzarella di bufala, pomodori secchi e olive Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours

4 Servings

for the dough:
4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed
1 tbsp. (10 g) fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1/2 tbsp. (20 ml) extra-virgin olive oil
2 tsp. (12 g) salt

for the topping:
1 16 oz. can peeled tomatoes, crushed by hand
10 1/2 oz. (300 g) buffalo mozzarella cheese, thinly sliced and drained on paper towels
8 sun-dried tomatoes in oil, julienned
10 olives, pitted

Method:
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 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with 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 (at room temperature) over the surface. Let the pizza rise for another 40 minutes and then bake in the oven at 425°F (220°C) for 20 minutes, or until the crust is golden brown.

When it comes out of the oven, garnish it with the mozzarella, sun-dried tomatoes, and olives.

Pizza with Buffalo Mozzarella, Sun-Dried Tomatoes, and Olives

Pizza with Parma Ham

How to make Pizza with Parma Ham Recipe - pizza con prosciutto crudo di parma Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours

4 Servings

for the dough:
4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed
1 tbsp. (10 g) fresh yeast, crumbled for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
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
10 thin slices Parma ham

Method:
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 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with 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 the surface, and then arrange the mozzarella (at room temperature) on top. Let it 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.

As soon as the pizza comes out of the oven, arrange the ham slices (at room temperature) on top.

Pizza with Parma Ham

Pizza with Arugula and Parmigiano Reggiano cheese

How to make Pizza with Arugula and Parmigiano Reggiano cheese Recipe - pizza con rucola e parmigiano Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours

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 tbsp. (10 g) fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
2 tsp. (12 g) salt

for the topping:
1 16-oz. can medium peeled tomatoes, crushed by hand
14 oz. (400 g) mozzarella cheese, thinly sliced
4 oz. (113 g) baby arugula, chopped
5 1/4 oz. (150 g) fresh-grated
Parmigiano-Reggiano cheese

Method:
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 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with 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 the surface, and then top with the mozzarella (at room temperature). Let it rise for another 40 minutes and then bake in the oven at 425°F (220°C) for 20 minutes or until the crust is golden brown.

As soon as the pizza comes out of the oven, garnish it with the arugula and Parmigiano-Reggiano cheese (all at room temperature).

Pizza with Arugula and Parmigiano Reggiano cheese

Pizza with Spinach and Ricotta Cheese "pizza con spinaci e ricotta"

How to make Pizza with Spinach and Ricotta Cheese "pizza con spinaci e ricotta" - Preparation time: 30 minutes – Cooking time: 8 minutes – Rising time: 1 1/2-5 1/2 hours

4 Servings

for the dough:
5 cups (650 g) all-purpose flour or Italian “00” flour, plus more as needed
1 1/2 cups plus 1 tsp. (375 ml) lukewarm water
1 1/2 tsp. (5 g) fresh yeast, crumbled
1 tbsp. (18 g) salt

for the topping:
1 lb. (500 g) fresh ricotta
1 lb. (500 g) fresh spinach, rinsed
1 oz. (30 g) Parmigiano-Reggiano cheese, grated
1 clove garlic
3 tbsp. (45 ml) extra-virgin olive oil

Method:
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 salt.

Knead the dough until smooth and elastic. Cover the dough with lightly oiled plastic wrap and let rise in a warm room until it has doubled in volume (it can take from 1 to 4 hours depending on the temperature).

Divide the dough into four portions and roll them into balls. Let the dough portions rise again, covered with lightly oiled plastic wrap in a warm room, until they have once again doubled in size (it can take from 30 minutes to an hour depending on the temperature).

Meanwhile, brown the garlic in a large pan with the olive oil. Add the spinach and sauté until wilted. Add salt to taste.

Sprinkle the work surface with plenty of flour and flatten each dough ball with your hands, 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 dough rounds on a baking sheet. Spread the ricotta and then the spinach over the surface of the pizzas and sprinkle with the Parmigiano-Reggiano cheese.

Bake in the oven at 480°F (250°C) for 8 minutes, or until the crusts are golden brown.

Pizza with Spinach and Ricotta Cheese "pizza con spinaci e ricotta"