Tag Archives: Italian

No-Knead Pizza Dough

Simple as can be. The recipe readily scales up for a bigger crowd.
Makes two 11-inch pizzas
Shopping List

Type “00” soft wheat flour

Yeast

Measure the flour by weight: you can scale this recipe up. See the note at the end.

In a bowl, measure

  • 320g type “00” soft wheat flour
  • scant 11/2 tsp salt
  • 1/16 to 1/8  tsp yeast

Regarding the yeast, for a 6-pizza recipe, you need about 1/2 tsp yeast, so go easy and don’t worry about being too precise. Stir the dry ingredients together. Add

  • 1 cup cold water

Stir until a ball forms. Transfer it to a clean bowl and cover with plastic wrap or a lid. Let sit for 18 to 24 hours and leave at room temperature.

After the rising time, the mixture will look a bit bubbly. Gently dump it onto a floured board, shape into a rectangle. Divide into separate pieces for each pizza (two in this case). For each piece, pull the four corners into the center. Smooth into a ball, dust with flour and place on work surface with the seam down. Let rest for 1 hour covered with plastic wrap or a damp towel.

ATTN If you’re working ahead of time, you can place the balls of dough in the refrigerator for up to 3 days. When you’re ready to use the refrigerated dough, remove it from the fridge one or two hours before you’re ready to bake.

Dual Pizza Stones
Dual pizza stones transmit the heat better.

Start preheating the oven. I bake my pizza on a pizza stone with ATTN another pizza stone on a shelf about 4 to 6 inches above it. I bake at the highest temperature, 550º F convection in my case, so it takes almost an hour for the oven to heat up and for the stones to get thoroughly hot. Be sure to wait until the stone(s) heat up completely.

Form the pizza by gently forming into a circle, handling the dough as little as possible. Be sure to leave a bit of an edge around the pizza to form a crusty edge. Stretch the dough to an 11-inch round. Transfer the shaped dough to a baker’s peel that is generously coated with cornmeal. Top the dough with ingredients. Bake for 61/2 minutes (adjusting for your own oven’s temperature).

When ATTNscaling up this recipe to make more pizzas, use this guide. Per pizza 160g flour, scant 3/4 tsp salt, speck of yeast (keep reading), and 1/2 cup water. For 6 pizzas the proper amounts are 1kg of flour, 4 tsp salt, 1/2 tsp yeast and 3 cups water.

This caramelized onion pizza (pictured above) is made by slow-cooking chopped onions in olive oil. Cover the dough with mozzarella and bits of shaved romano cheese and then cover with a thick layer of the golden onions. Follow baking directions above.

Inspired by

 

Seppie In Zimino

Served with salad and bread, this makes a rustic dinner.
Makes 4 servings as a main course, 6 to 8 as a first course

Shopping List

11/2 to 2 pounds fresh or thawed cuttlefish

1/4 cup olive oil

1 small onion

2 tablespoons minced parsley

A few leaves of minced basil

11/2 to 2 pounds fresh Swiss chard, beet greens, or spinach (or 20 ounces frozen spinach)

1 cup canned plum tomatoes

red pepper flakes


Clean and cut into bite-size pieces or strips (not rings)

  • 11/2 to 2 pounds fresh or thawed cuttlefish

Even if you have purchased cleaned cuttlefish, check that it is completely cleaned. In a pot (large enough to hold all the ingredients) on medium heat, place

  • 1/4 cup olive oil
  • 1 small onion, minced

Cook until the onion is translucent. Add

  • 2 tablespoons minced parsley
  • A few leaves of minced basil

Saute for another minute. Wash well to remove sand from

  • 11/2 to 2 pounds fresh Swiss chard, beet greens, or spinach

Cut across the stems of the the greens to make large strips, but only use the parts where there are greens. The strips are maybe 1/3-inch wide. Discard the stem-only parts of the greens and avoid including any really tough stems. ATTN If you’re not feeling motivated to use fresh greens you can substitute 20 ounces of thawed, frozen whole-leaf spinach that’s been coarsely chopped.

If using fresh greens, cook on high heat until it cooks down, stirring every minute or so. If using frozen spinach, cook until it is heated through. Add the cuttlefish and

  • 1 cup canned plum tomatoes (or more to taste)
  • 1/2 to 2 tsp red pepper flakes, according to your taste for spicy food
  • salt and pepper to taste

Break up the tomatoes with a spoon. ATTN Go lightly with the salt as the flavors will concentrate as this cooks down. Adjust heat so the pot stays at a simmer. Keep the pot covered and stir every now and then, till the fish is cooked and the sauce is thick. You may need to add some hot water to keep the mixture from drying out or remove the cover towards the end if it’s too watery. This will take about 40 minutes to cook.

Check the seasoning and cook 5 minutes more. ATTN Serve with slices of crusty bread.

Ricotta and Coffee Cream

Simplicity says it all. This is one of the best and easiest dessert recipes we know. Use the best ricotta when you make this.

Makes 6 servings

11/2 pounds fresh ricotta

2/3 cup sugar

5 tablespoons dark rum

1/2 cup plus 2 tablespoons very strong espresso coffee

36 espresso coffee beans, for optional garnish

Put

11/2 pounds fresh ricotta

2/3 cup sugar

5 tablespoons dark rum

1/2 cup plus 2 tablespoons very strong espresso coffee, cooled

in the food processor and process to a creamy consistency. Pour the mixture into six individual glass dessert dishes and store in the refrigerator overnight. Just before serving you may optionally garnish each with six crisp coffee beans. Serve cold.

Adapted from Essentials of Classic Italian Cooking, by Marcella Hazan