Metric:
1kg Flour
600ml Warm Water
( Lukewarm Warm )
30gr Salt
15gr Yeast
400gr Passata
400gr Mozzarella
120ml Olive oil
24 Basil Leaves
Salt
Optional:
Some Parmesan Cheese
Ciabatta Pizza ( Traditional Neapolitan Pizza Recipe ) Recipe
Recipes > Italian Recipes > Italian Pizza Recipes
TRADITIONAL ITALIAN RECIPE: This recipe is fun, fast, and easy.
It's pretty easy to make a Pizza Dough from scratch. Yes, you've heard right! This is not the Ciabatta Bread with some Tomato topping, cheese and Oil, this is a basic Margherita Pizza with an elongated shape.
Honestly, I don't always make my own Dough. Sometimes i buy a ball of pre-made Dough from the store. Other times I get the Pre-Baked Pizza Crusts.
Using the par-baked bread means that the crust is just crisp enough when the toppings are warmed and the cheese is melted. It's not fun at all! I strongly advise you to make it.
The dough has to be a bit chewy, the crust MUST be crispy, but still with a little chew. Of course, having a Pizza Stone really helps. Tomatoes, no matter what season you are in, you have to use traditional San Marzano Tomatoes imported from Italy. Italian Basil and fresh Italian Mozzarella.
Ciabatta Pizza ( literally slipper bread ) is roughly a Margherita vith an elongated dough.
There is a huge variety of toppings, but this one is simple and uses basic ingredients most of us have on hand anyway.
The Dough should be left a bit thicker then the regular rounded Margherita. The Ciabatta Pizza is supposed to stay soft on the inside. Giving specific measurements simply cannot be done for this type of recipe. You'll have to judge based on the size of your oven. No measurements were given to me and it turned out just fine.
A good Extra Virgin Olive Oil is key. Remember, much of Italian cooking is based on quality ingredients. The second time I made this I had run out of Extra Virgin Olive Oil, so I had to resort to a Japanese Olive Oil.
Yes, there was a big difference! Use Italian Extra Virgin if at all possible.
Skill Level:  |
Time: 2 Hours |
Price:  |
Makes: 4 Pizze |
Ingredients:
| Conversions |
Directions:
01 - Put the Hot Water in a pan.
02 - Add Yeast and stir gently and let sit for 5 to 10 minutes, or until the yeast activates by turning into a foam on top of the water.
03 - Now, add the Salt.
04 - Gradually add in the Flour as you stir the mixture simultaneously. You know you have added enough Flour when the mixture becomes too thick to stir.
05 - Knead the dough.
06 - Take the Dough out of the bowl and put it on a clean and well-floured surface ( a marble counter or clean table is best ).
07 - Gather the Dough into a pile and begin pressing it together. Press the heels of your hands firmly into the Dough, pushing forward slightly.
08 - Fold the far edge of the Dough upwards, towards you, and press it into the middle of the ball. Rotate it slightly, too. Repeat this press-fold-turn sequence for the duration of the kneading process.
09 - Let the Dough rise up for 1 hour at room temperature or 5 hours in the refrigerator.
10 - Place on a floured counter and flour the top of the Dough.
11 - Cut the Dough into two round Balls.
12 - Flatten one Ball with your hand until about 2cm - 4cm / 0.7in - 1.5in thick.
13 - Pick up the disk of Dough, and pinch the dough about 1.5cm / 0.5in from the edge. Try and stretch as you pinch, repeat this all around the edge.
When the disk of Dough has been stretched enough to start to be floppy, proceed to tossing.
14 - Make a fist and drape the Dough over your fist. Make a fist of the other hand and slip it under the Dough next to your other fist. Carefully move your fists apart stretching the Dough more. Shift your fists ( left towards your face, right away ) so the Dough rotates while stretching.
Make the Pizza Sauce ( Recipe Here )
15 - When the Dough has reached about 20cm / 8in in diameter, you can quickly move your left fist in an arc that goes backwards towards your face. Do this while twisting your right fist forward away from your face. If you give a a little push upwards with your right fist the Dough will spin like a Frisbee. Practice how it feels to balance the force of the fist twists equally. This will keep the Pizza from spinning off into the corner ( or worse ).
Be sure to catch the falling spinning Pizza as gently as you can with your two fists to avoid tearing. But if tearing just start over and do the spinning process over again.
16 - Shape it long.
17 - Spread the risen Pizza Base with the Passata to within 2cm the edge all round.
18 - Sprinkle over the Mozzarella.
19 - Drizzle with the Olive Oil.
20 - Bake in a preheated oven at 230C ( gas mark 8 ) for 10-15 minutes until the Pizza is crisp and golden round the edges and the Cheese has melted and is just beginning to brown.
21 - Scatter over Basil Leaves. Serve.
Notes:
- Take some Yeast off if you decide to leave it resting in the fridge for 14-18 hours.
- Don't knead the Dough too long. The texture changes fast. Every minutes counts.
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