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recipes |
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Holy Pizza Dough |
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My family is from Abruzzi, in Southern Italy. - The special part of this pizza dough is that it uses mashed potato in the dough mixture which both softens the final pizza crust and keeps it fresh, like a good bread, so that left over pizza slices could be taken out in the field for lunch the next day. There are also some unusual cooking instructions which need to be followed for the success of the recipe! |
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Ingredients |
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80 gms fresh yeast 2 tablespoons sugar 1 cup warm water 3 large potatoes (peeled) 800 gms plain flour
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Dissolve yeast and sugar in warm water. Wait till mixture starts fizzing (about 20 minutes).
Put flour on a board. Make a well in the centre, put potatoes in and mix potatoes through the flour. Add yeast mixture and knead into a dough. This should take about 10 minutes. Note: the same person must knead the dough and in the same direction. Sprinkle the board with extra flour to stop dough from sticking. Cover with a clean tea towel and put in a warm place to rise. This takes about 45 minutes. When the dough has risen take a knife and incise the dough with the sign of the cross whilst repeating silently to yourself "Il nomeno padre, figlio et spirito sancto, Amen." The tradition says that if you don’t say this, the dough will not rise. When dough has risen take a ball of dough, flatten it out on a baking dish and cover with your favourite toppings. My mother’s favourite was anchovy and fresh rosemary, using the oil from the anchovies to cover the dough before cooking. Place in a very hot oven until brown on top. |
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