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Calabria, Italy: Peperoni Pizza

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Calabria, Italy: Peperoni Pizza
    Posted: 24 February 2012 at 05:11
 
 
For Italians, food is a serious affair .. For us, gastronomy is more a way of life than a way of cooking ... food, the eating and the discussing and the chatting about it, is part of the texture of everyday life whether we are in Italy or anyother place ... Being 50% Italian on the paternal side, Italy┬┤s heart and soul is based on tradition, a holding on to something in the middle of change; and we take it everyplace we go and that is why regional Italian is everywhere.
 
Calabria is the toe of the peninsula of Italy and is renowned for its fiery cayenne chili peppers called Peperoncini and its bell peppers. This is a family recipe that I have been making for my children and grandchildren ...
 
Pizza Dough:
 
1 1/3 cup warm water ( 105 - 115 degrees farenheit )
1 Package active dry yeast
3 cups all purpose flour or OO Pizza Flour, plus more for kneading
1 tsp. salt
1 tsp. olive oil
 
1) TO MAKE THE DOUGH BY HAND: in a large bowl, combine water and yeast; whisk until the yeast has dissolved. In another bowl, combine flour and salt. Gradually, add to the yeast mixture.
2) Stir with a wooden spoon. until a  soft dough forms. Turn the dough onto a lightly floured surface and with lightly floured hands, knead until dough is smooth and elastic, about 10 mins.
 
2) TO MAKE DOUGH IN FOOD PROCESSOR: in a 2 cup measure, dissolve yeast in warm water.
In the processor, combine the flour and the salt. Pulse to mix. Then with the processor on, gradually pour the water through the Feed Tube. Process until the dough forms a ball. If the dough is too dry, carefully, add more water.
 
3) TO LET THE DOUGH RISE:  lightly oil a large bowl. Now, add the dough turning several times to oil the top.
 
Cover with plastic wrap and let rise in a warm draft free place for 1 1/2 hours or until doubled in size. 
 
Then the next step is to punch the dough down.
 
This recipe makes 4 calzones or 2 pizzas ...
 
PEPERONI PEPPERONI PIZZA
 
1 1/2 pounds pizza dough - See Recipe Above
2 large bell peppers sliced; red, yellow and green ( In Italy: we only use the red in this recipe )
1 onion sliced 
1/3 cup water
1/2 tblsp olive oil
1/2 tsp oregano
Pinch of red crushed pepper ( cayenne chili )
Home made tomato sauce or 1 can whole tomatoes 14 1/2 ounce drained and chopped
salt to taste 
2 tblsps grated fiore sardo pecorino aged cheese
2 tblsps Reggiano Parmesano cured cheese
5 tblps fresh Goat Cheese of choice
 
1) In a large skillet combine the bell peppers with the onion, water, olive oil, oregano and the crushed red pepper.
2) cover and cook over medium to low heat
3) stir often until vegetables are softened slightly 10 minutes
4)  add the tomatoes and their juice and season with salt
5) cook uncovered until the liquid has evaporated and peppers and onions are tender - 15 mins.
6) let the mixture cool
7) preheat oven to 500 degrees farenheit
8) dust a pizza baking sheet with flour and flatten 1 ball at a time
9) place the ball on a flat surface which is dusted with flour and gently turn it and stretch it into a one 10" circle
10) working quickly, spoon about 1 cup of the vegetable mixture over the 10" raw pizza dough
and arrange the pepperoni on top and sprinkle with 1/2 the cheese and 1/2 the goat cheese dab onto 5 or 6 sections as if you could see the sliced sections
11) slide the pizza from a pizza stone on the lowest rack in the oven and bake for 7 to 8 minutes until the crust is golden and crisp
12) transfer to cutting board and continue making a 2nd pizza
 
Drink:  red or white Wine of choice or a chilled beer of choice
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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