Pizza alla Foggiana

(from pizzocalabro’s recipe box)

Source: Signora Ciavarella

Categories: bread, italian, savory

Ingredients

  • 1-1/2 kg semolina flour
  • 2 cubes yeast
  • 1-1/2 tbsp salt (scant)
  • cherry tomatoes, halved
  • garlic, in itty-bitty pieces (one clove for every 2-3 pans of pizza)
  • olive oil, copious amounts

Directions

  1. Put the flour and salt in a large bowl.

  2. In a separate container, dissolve the yeast in a small amount of lukewarm water.

  3. Add water/yeast mixture to flour a little at a time with one hand while beginning to gather the flour into a ball of dough with the other.

  4. Add more water, if necessary, to form a rather wet, almost drippy dough.

  5. Punch, pound, stretch and pull the dough until it starts looking smoother and more dough-like.

  6. Let it fall back into the bowl, cover with a plate, a damp cloth or plastic wrap, and let it rise until double (at least an hour, if not two).

  7. To check if it has risen enough, poke it with your finger. If the hole closes up right away, leave it to raise some more. If the hole remains, it’s ready.

  8. Preheat oven to 200-260°C (400-500°F).

  9. Grease pans generously with olive oil.

  10. Take enough dough to fill the bottom of a pan and press it out to a thickness of 3/8"-1/2", making sure it’s pretty well swimming in oil and that the oil has washed liberally over the surface of the dough.

  11. Cover with tomato halves, pressing firmly into the dough, and sprinkle with garlic and salt, making sure to salt the tomatoes.

  12. Let pizzas rise to double.

  13. Bake in oven until brown and juicy.

  14. NOTE: Each time I make this, the oven is never hot enough. So think hotter.

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