Pizza recipes?

Question

Hello does anyody know the recipes for following pizzas?
napolitana
milano
san vito
succulenta
macedonian
umberto
dolce
pugilese
anchovy
hot salami
seamens
sificone
felicitas
delicious eggs
fish
pugilese
meat
ma(v?)isas
turkish
di potate
foccaci (sardia)?
luganese
napoletana
romana
dalida
bolognese
black olives
margherita
with vegtales al verdure
variation sficioni
calzone spinach
variation onions
quattro stagione
con ricotta
variation onions
con carciofi
frutti di mare
(ladiere)?

or any others?

thanks

Answer 1

Your list is an odd one and it makes me wonder where it came from. It lists locations in Italy -- Naples Bologna, Rome and ingredients -- potato, ricotta, onions, fruit di mare (fish, of the sea). In Italy any pizza with great dough, fresh ingredients baked in a hot wood oven is wonderful for breakfast, lunch, or dinner.

Doing pizza is tricky at home. I have a great stove that gets hot and I have a pizza stone with heating element. After much experimenting I find that using a hot oven (600 degrees or hotter) works if you use a flat cast iron pan preheated on top of the stove and sprinkled with corn meal. When the pan is hot on the stove, start to assemble the pizza. Cook in the hottest oven about six minutes. Keep an eye on the pizza. This recipe looks good -- it's from the net (do a Yahoo search for specific pizza recipes). Two good ones follow.



Pizza Napolitana
from http://www.recipegoldmine.com/pizzasav/pizza28.htm

This is a specialty of Naples, Italy.
1 1/4 cups lukewarm water
1/4 teaspoon granulated sugar
2 envelopes dry yeast
3 1/2 cups all-purpose flour
1 teaspoon salt
3/4 cup olive oil
Cornmeal
2 cups pizza sauce
1 pound mozzarella cheese, grated
1/2 cup freshly-grated Parmesan cheese
Additional toppings of your choice

Combine 1/4 cup of the warm (not hot) water with the sugar and yeast in a small bowl and stir gently to dissolve. Allow to proof in a warm place for 5 minutes.

Sift the flour and salt into a large mixing bowl. Add the yeast mixture, the remaining water, and 1/4 cup of the olive oil. Mix the dough until it forms a ball and turn onto a floured work surface. Knead the dough until it is shiny and elastic, about 15 minutes.

Place the dough into a clean bowl, cover with a damp cloth, and allow to rise until doubled in size.

Punch the dough down and divide into 4 pieces. Shape each piece of the dough into a circle about 10 inches in diameter by rolling and stretching it. Form a slight rim around the edge with your fingers.

Dust a baking sheet with cornmeal and place the dough on top of it. For each pizza, spread 1/2 cup of the sauce over the top of the dough, followed by 1/2 cup of the mozzarella and 2 tablespoons of the Parmesan. Add additional toppings of your choice and drizzle 2 tablespoons of olive oil over each pizza. Bake on the lowest rack in a preheated 500 degree F oven for about 10 minutes, until the crust is golden brown and the cheese is bubbling.
Makes 4 (10-inch) pizzas.


Grilled Margherita Pizza (from food network.com)
6 ounces Pizza Dough, recipe follows
1/4 cup virgin olive oil, for brushing and drizzling
1/2 teaspoon minced fresh garlic
1/2 cup loosely packed shredded fontina
2 tablespoons freshly grated Pecorino Romano
6 tablespoons chopped canned tomatoes, in heavy puree
8 basil leaves
Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals.

On a large, oiled, inverted baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12-inch free-form circle, 1/8-inch thick. Do not make a lip. You may end up with a rectangle rather than a circle; the shape is unimportant, but do take care to maintain an even thickness.
When the fire is hot (when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches), use your fingertips to lift the dough gently by the 2 corners closest to you, and drape in onto the grill. Catch the loose edge on the grill first and slide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.

Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough, and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza with tomatoes. Finally, drizzle the pizza with 1 to 2 tablespoons of olive oil.

Slide the pizza back toward the hot coals, but not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6 to 8 minutes. Serve at once, topped with the basil leaves and additional olive oil, if desired.

This recipe was provided by professional chefs and may have been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Pizza Dough:
1 tablespoon active dry yeast
6 cups high-gluten flour
2 1/2 teaspoons kosher salt
Extra-virgin olive oil
Sprinkle the yeast over 1/2 cup warm (105 to 110 degrees F) water and allow it to dissolve and activate, about 5 minutes.
Combine the flour and salt and mound it onto a cool work surface creating a high walled well in the center. Combine the yeast mixture with 1 1/2 cups of cool water and pour into the well. Slowly begin to mix the water and flour, a little at a time, moving your fingers in short, counter clockwise circles around the border of the water. When the dough is firm enough to hold it's shape, scrape the remaining flour over it and knead until the mass is smooth and shiny, approximately 7 minutes.

Transfer the dough to a bowl that has been brushed with olive oil. Brush the top of the dough with olive oil to prevent a skin from forming, cover the bowl with plastic wrap, and let rise in a warm place away from drafts until doubled in bulk, about 2 hours. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes, punch down again and form dough into 4 balls.

Answer 2

haste aber gut abgeschrieben vom Bestellzettel! wenn du jetzt auch noch richtig lesen könntest, dann würdest auch sehen können was da alles drauf ist! steht nämlich immer dabei! tja, dumm gelaufen!

Answer 3

I'm not going to answer your question. Not because I don't want to but, because I don't have an answer. I do have a comment, though. I can't help but crack-up when looking at your avatar and picturing you asking that question all pissed-off.

Answer 4

Check out this website, it may be able to answer some of your questions

http://italianfood.about.com/od/breadspizza/a/aa042205_3.htm

Answer 5

a pizza is best when you throw toppings on it.

Answer 6

Wait...what?

Answer 7

bugger off,you are a nosens.