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I grew up making homemade Pizza and Calzone with my Neapolitan Father most Saturdays and it is one my passions in in the kitchen! I remember sneaking (or thinking I was sneaking) a piece of the raw dough into my mouth and savoring all the yeasty doughiness while I dimpled, pressed, and rolled out the light and fluffy dough with my Father's hands behind me showing me how it was done. I would look up at his big green eyes for approval at my "dough skills"as he explained in his thick Italian accent, " Remember Annuccia, you want to coerce the dough not force it, capito?" I love the smell, feel, and pure pleasure of baking my own pizza, calzone, foccaccia, and stromboli at home and desire to pass this art on to others, so here is my recipe from my Buona Cucina to yours!
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| ~My Dad (right) and cousin Gianetto in my Zia's Cucina, Naples, Italy~ |
This is for 2 large pizzas, 8 Calzone, 1 large Focaccia, or 1 large Stromboli.
1 ½ teaspoons yeast
1 1/2 cup slightly warm water
1 1/2 Tablespoons olive oil
3 3/4 - 4 cups unbleached all-purpose flour (Fluff the flour, then spoon it into the cup and scrape off the top with flat end of knife and always start with only 3 3/4 cups and then add a little more if it is too wet and does not form a ball . If it's too wet add the flour starting with half of the 1/4 remaining cup at first and knead a few seconds then add rest if still wet. After you've added all the flour it will be like a scrappy dough but after about a good minute of kneading it should from a nice ball!
1 1/2 Tablespoons olive oil
3 3/4 - 4 cups unbleached all-purpose flour (Fluff the flour, then spoon it into the cup and scrape off the top with flat end of knife and always start with only 3 3/4 cups and then add a little more if it is too wet and does not form a ball . If it's too wet add the flour starting with half of the 1/4 remaining cup at first and knead a few seconds then add rest if still wet. After you've added all the flour it will be like a scrappy dough but after about a good minute of kneading it should from a nice ball!
1 1/2 teaspoons salt
Directions
Food Processor Method: Place all of the dry ingredients (3 3/4 cups flour) into the machine with the dough hook attached and mix on low for a few seconds.
While it is still running add the water and oil at one time (I mix them together) through the shoot.
If its too wet add the remaining 1/4 cup of flour. After a ball forms allow it to mix for 1 minute longer working out all of the bumps and forming an elastic ball. Remove the dough and place in an oiled bowl covered with an oiled sheet of plastic wrap.
Kitchen Aid Method: Mix yeast & warm water until foamy on medium high speed (proofing)and than turn it to 2 on the speed button. Add the 3 3/4 cups flour, knead a minute If it's too wet add the flour starting with half of the 1/4 remaining cup at first and knead a few seconds then add rest if still wet. After you've added all the flour it will be like a scrappy dough but after about another good minute of kneading it should from a nice ball, knead for a total of 10 minutes. Cover with an oiled sheet of plastic wrap.
Directions
Food Processor Method: Place all of the dry ingredients (3 3/4 cups flour) into the machine with the dough hook attached and mix on low for a few seconds.
While it is still running add the water and oil at one time (I mix them together) through the shoot.
If its too wet add the remaining 1/4 cup of flour. After a ball forms allow it to mix for 1 minute longer working out all of the bumps and forming an elastic ball. Remove the dough and place in an oiled bowl covered with an oiled sheet of plastic wrap.
Kitchen Aid Method: Mix yeast & warm water until foamy on medium high speed (proofing)and than turn it to 2 on the speed button. Add the 3 3/4 cups flour, knead a minute If it's too wet add the flour starting with half of the 1/4 remaining cup at first and knead a few seconds then add rest if still wet. After you've added all the flour it will be like a scrappy dough but after about another good minute of kneading it should from a nice ball, knead for a total of 10 minutes. Cover with an oiled sheet of plastic wrap.
Hand Method:
Mix the flour and salt and make a well. Add the yeast and liquid into the well. Stir the liquid and yeast together gradually adding in the flour (starting with 3 3/4 cups) from the edges to the middle. It will be messy at first. Eventually you will have a very sticky ball of dough, it will still be messy at this point. If its stoo wet add in the rest of the flour. Using your hands and a bench scraper or spatula start scraping the dough up and slapping it back down on to the counter, do this continually for 15-20 minutes. Until it's smooth and elastic.
Now allow the dough to rest until double. It may rest for a few hours but cannot be punched down and doubled again as it will then be fluffier like bread. Usually 2 hours is enough. After which you can punch it down and cover with wrap then place in the fridge over night, the flavor will be enhanced by this extra fermentation.
Mix the flour and salt and make a well. Add the yeast and liquid into the well. Stir the liquid and yeast together gradually adding in the flour (starting with 3 3/4 cups) from the edges to the middle. It will be messy at first. Eventually you will have a very sticky ball of dough, it will still be messy at this point. If its stoo wet add in the rest of the flour. Using your hands and a bench scraper or spatula start scraping the dough up and slapping it back down on to the counter, do this continually for 15-20 minutes. Until it's smooth and elastic.
Now allow the dough to rest until double. It may rest for a few hours but cannot be punched down and doubled again as it will then be fluffier like bread. Usually 2 hours is enough. After which you can punch it down and cover with wrap then place in the fridge over night, the flavor will be enhanced by this extra fermentation.
Proceed with the recipe you desire to use the dough in or try one of mine:
2 comments:
So - I used this recipe this week and made calzones. OH MY - WONDERFUL! My family licked up every morsel. We loved the texture and flavor of the dough. Perfection!
I am using it again today to make pizza.
I love your blog! Felicity and I enjoy reading it together and looking at the pictures of your family. Well done.
I can't wait to try this recipe! Do you know if the dough would still come out if I mixed it in a breadmaker on the dough setting? Thank you!
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