What is a good recipe for an authentic homemade Italian pizza?

Answer 1

Found at: http://www.sanpellegrino.com/articolo.asp?id=205

Dissolve 25g of brewer´s yeast in 1.5 dl of warm water together with 1 teaspoon of sugar and let it rest for 10 minutes. Remember never to put salt in direct contact with brewer´s yeast because it blocks the fermentation process, while sugar encourages it. At this point, we need to prepare the dough. If you have a marble countertop or a large wooden cutting board which is in a single piece (and is therefore without seams), use this after having sprinkled it with a bit of flour. If you don´t have anything of the sort, it´s best to use a large mixing bowl; the results should be the same.

Place 500g of type-0 flour in the bowl or on the countertop and sprinkle this with 1 teaspoon of salt. Make a gully in the center and pour in the yeast solution plus another 1.5 dl of warm water and 2 tablespoons of oil. Vigorously kneed the dough until it´s soft, smooth and supple, but not sticky. Add a bit of flour if necessary.

Round the dough into a ball and place it in a large floured bowl. Make an X-shaped cut into its surface, cover it with a cloth and allow it to rise in a place that´s warm (but not on a home radiator system) and well protected from draughts. It will be ready when it´s doubled in size, after around 60-90 minutes, this depending on several factors.

Use your hands to punch down the pizza dough in the bowl or on the floured countertop. Spread it out with your hands and place it on a low-edged, well-oiled baking sheet. Press it down with your fingertips to evenly distribute it over the sheet. Allow it to rise once again, in a warm place and covered, for 1 hour.

When it´s finished rising, cover it evenly with canned tomato pulp and bake it at 220°C (425°F) for around 20 minutes. Remove the sheet from the oven and quickly cover the entire surface of the pizza with sliced mozzarella (which has been well drained if you´re using the kind preserved in water). Add a few leaves of fresh basil and return the pizza to the oven for another 10 minutes.

The varieties are endless. In fact, there are over 1000 pizza toppings around the world, so follow your own, personal taste. Just a word of warning: add any raw ingredients immediately, such as the tomato pulp; these should always be minced or cut into small pieces. As for the cooked ingredients and cheeses, also mince or chop these finely, and add them only for the last 10 minutes.

Answer 2

Question: What is a good recipe for an authentic homemade Italian pizza?

My recipe (from mia nona) is 1 cup of flour, 2 tsps of dry yeast, 1/4 cup water (warm). Mix the water yeast and 1/4 cup of the flour and let stand till it foams. Slowly work in the rest of the flour and knead for about 10 minutes. Cover and let rise until double. Spread out the crust very thin leaving a thicker outer edge. Spread a good marinara lightly over the dough. Top is whatever you want (lightly). Bake at 400 for 20 min. The crust will be firm but a little chewy like good Italian bread. The toppings should be sparse enough to see the dough below.

Answer 3

Pizza dough with baking powder

500 g (1.1 lb) white flour
7 g (1/3 oz) baking powder
4 tablespoons extra virgin olive oil
300 ml (10 fl oz - 1 1/4 C) warm water
2 pinches of salt
2 teaspoons sugar


You have to melt the yeast in half a glass of warm water (30°C - about 80°F) with salt and sugar too.
Put the flour in a bowl or on a work surface. Make a well in the centre and pour in the melted yeast with its water and then olive oil. At this point, slowly, draw in the flour from the edge of the well, stirring and adding the warm water gradually, until a soft dough forms. It's difficult to say how much water you need. The quantity can vary every time. It depends on the flour, on the temperature and on other variables. Sometimes you'll have to add much more water; or you'll have to add some flour if the dough is very sticky. But don't worry! You'll become very good in a short time. You only need to try a few times. Knead the dough on the floured work surface for 10 minutes until it is smooth and elastic and there is no trace of the dough on your fingers. Cover with a napkin and allow to rest for at least 2 hours or until the dough doubles in size in a warm place, faraway from draughts.
If it is cold, you can put a bowl full of hot water under the dish with your pizza dough.

There are a lot of topping for the pizza douht I write some famous examples
Marina
(Tomato sauce, garlic, oregano)
Margherita
(Tomato sauce, mozzarella,)
Diavola
(Tomato sauce, mozzarella, hot salami)
Boscaiola
(Tomato sauce, mozzarella., mushrooms )
Siciliana
(Tomato sauce, mozzarella, aubergines, ricotta, sliced parmesan)
Capricciosa
(Tomato sauce, mozzarella, ham, mushrooms, artichokes, olives)
Quattro stagioni
(Tomato sauce, mozzarella, Ham, salami, mushrooms, artichokes)
Mimosa
(Mozzarella, cream, ham, sweet corn)
Quattro formaggi
( With 4 different Cheeses)
…..etc.. etc..

Answer 4

Try Emeril Lagasse on the food network website. I have 2 recipes, one is Roasted Garlic White Pizza with Cheese-Stuffed Crust and Chicago-style Deep Dish Pizzas. When you get on the site-just type in the recipe name in the search-it will come up-along with some of his other recipes for pizza. I would type the recipes out-but they are very long-since everything is homemade. Hope you try it.

Answer 5

Dough

1 1/2 cups 110 degree water
2 1/2 tsp. granulated sugar
2 1/2 tsp. salt
1 Tbls. olive oil
4 1/2 cups all-purpose flour
1/2 tsp. active dry yeast
1/2 cup cornmeal
-In a large bowl, dissolve sugar and salt in water.
-Add oil and flour to bowl and stir with heavy spoon for 1 minute.
-Turn dough out onto a lightly floured surface and press into a circle.
-Sprinkle yeast evenly over dough and knead for 12 minutes.
-Divide dough into 2 equal-sized portions for pizza
-Place dough balls in a bowl, cover with plastic wrap, and allow to rise for 1 1/2 hours in a warm location.
-Place a dough ball on a lightly floured surface and sprinkle a light coating of flour on top.
-Working from the edges to the center, press dough into a 12" circle.
-Preheat a pizza stone in a 500 degree oven for 1 hour.
-Coat a large board with cornmeal and place the dough onto the cornmeal.
-Spread sauce over crust and top with cheese and desired toppings.
--Gently shake the cutting board, assuring it isn't sticking to the board.
-Slide the pizza from the cutting board directly onto the stone in the oven.
-Bake in a 500 degree oven for 20-25 minutes, until crust is golden

Add your marinara sauce
Mozzarella
Fresh Basil all to taste

Bake again at 350 for 10 minutes or until cheese is melted.

Answer 6

I like this NY style one:

http://pizzaware.com/newyorkpizza.htm