As we are revisiting past countries this week and focusing on recipes there was one I knew I had to share. We learned about Italy way back in Week 2! We made an Italian feast with pasta, salad, failed peach gelato, mistake cookies and my personal favorite homemade focaccia. To round out the week we learned about Michelangelo and the Sistine Chapel with a fun activity, then we learned about Italian composers and some Italian words used in music that we even played a game with! You can check out those art activities here. Needless to say we had a tons of fun but there is one recipe I didn’t share that I’ve made for years and now it is time 🙂
Now for those looking for an authentic Italian pizza, this is not it. It’s really my take on a New York style pizza which is based on an Italian pizza. So it is Italian inspired and 100% delicious!
This dough is oh so simple to make and all it requires is a little forethought and planning. The dough comes together in about 10 minutes but then it needs to sit in your fridge and prove for 3 days- I know it sounds silly but this creates a depth of flavor, fully hydrates the flour and honestly reduces the mess in your kitchen on the day of.
You can find the glorious recipe on FeelingFoodish.com
There is a lot of information but this is a ‘fool proof’ recipe and you need to know the science and your options so I encourage you to read it! I personally always add the sugar (it creates a softer dough) and I’ve made it with both all purpose flour and bread flour and the only difference we can taste is the bread flour is a little chewier.
An hour before it is time to cook your pizzas, pull the dough out of the fridge and let it come to room temperature. Place your baking stone in the oven and turn the oven on the highest temperature that you are comfortable with. 550℉ is a good goal but I’m honestly scared to go that high so I usually cook mine at 475℉ or 500℉ with great results.
After an hour your oven/stone is ready (I have only waited 20 minutes and it’s been fine).
On a large cutting board place a piece of parchment paper. Take a piece of dough out of one of the bags and place it on the parchment paper. Using your finger tips as well as picking the dough up and rotating it stretch it out to the size (or just smaller) than your cutting board.
This next part is very personal so add or change based on yours and your family’s taste.
Add a sauce of your choice I use the little can of “tomato sauce” from Aldi, then dust with Italian herbs like basil and oregano or simply an ‘Italian blend’.
Next, cover it in cheese, layer with toppings and top with more cheese. We used mozzarella and pepperoni.
Now for the fun part, open your oven and pick up the cutting board- this is your peel- with a gentle shaking motion transfer the pizza and parchment paper from the cutting board to the hot stone.
Close the oven and bake for 10-15 minutes.
While it cooks, repeat with anther piece of parchment paper and another ball of dough.
Once you get the hang of it you are pulling one out and putting one in without closing the oven door. We typically eat dinner once the first is cooked and I continue to assemble and cook while we eat and chat in the kitchen.
This recipe is also great for parties, divide each ball into thirds and each guest gets their own ball of dough and access to a buffet of toppings. Everyone assembles their personal pizza and as they are ready one person mans the oven and the rest drink and eat 🙂
For more party ideas check out our trip to Mexico– tacos and fried ice cream yum!