How to make a real Italian Pizza in Fiji
By Admin (on 01/12/2011 @ 06:48:22, in Italian cooking, read 14939 times)

Pizza alla romanaBeing Italians living in Fiji we've always complained about the lack of real Italian pizza.
A real Italian pizza is hard to find if you don't have authentic Italian ingredients. Ok, you can use cheddar cheese instead of mozzarella or tomato sauce (ketchup) instead of Italian tomato puree but once you have had the chance to try a pizza in Italy, or a pizza made with Italian ingredients, you will realize that is the first REAL pizza you've ever had.
Now there is no need to fly to Naples to taste a genuine Italian Pizza. Thanks to the range of Italian ingredients you can find at Flavio's Italian Shop, even you can make an Italian Pizza with a capital "P" that will surspise your friends and loved ones and will make them ask for more. Just follow the recipes below for thin base traditional pizzas or a thick base sicilian style pizza with the right authentic Italian ingredients from our shop (marked with an "*") and your success is guaranteed.

Thin base pizza

Ingredients (serve 4)

Farina per pizza riscossafor the dough:

    • 500 gr of Riscossa Pizza Flour*
    • 15 gr of yeast
    • 2.5 dl of lukewarm water
    • 10 gr salt
    • 5 gr sugar

Passata di pomodoro Riscossafor the base of all topping ( will make a Pizza margherita):

    • 500 ml of Riscossa Passata di pomodoro [tomato puree] (1 bottle)*
    • 500 gr Mauri dry Mozzarella cheese*
    • 100% Italiano Extra virgin Olive Oil*
    • Some basil leaves

Preparation:
Pizza MargheitaDissolve the yeast and the sugar in the water and puor it into the center of a flour well on a work surface or  large bowl. Start kneading, and after a while add the salt. Knead until you have a smooth elastic dough. Set aside for a few minutes then make 4 small balls. Cover, so they do not dry on top, and leave them to rise. When the dough has risen to twice its original size, roll out into regular-shaped thin disks on floured flat trays.
Pour a ladleful of tomato puree on each disk of dough. Sprinkle on the diced mozzarella and some leaves of basil, then drizzle over some olive oil and your "pizza margherita" are ready to go in the oven for a few minute at 220 degree.

Preparing the disks Adding the tomato puree Adding the Mozzarella

If you want to try a different topping just add your favorite ingredents after the mozzarella and before the olive oil. Some suggestions could be:

  • Pizza alla Romana"pizza alla Romana" (Roman style pizza) - add some anchovies* and capers.
  • "pizza ai 4 formaggi" (4 cheeses pizza) - add Gorgonzola*, Fontina* and Taleggio* cheese to the Mozzarella
  • "pizza ai carciofi e olive" (Artichoke and olives pizza) - add some artichoke* and olives*
  • "pizza bufala e funghi" (Buffalo mozzarella and porcini mushrooms pizza) - add porcini mushrooms* and use Buffalo Mozzarella* instead of dry Mozzarella
  • ...and many many more

 

Thick base pizza (Sicilian style pizza)

Ingredients (serve 4)

Salt with black olive zestfor the dough:

    • 500 gr of Riscossa pizza flour*
    • 15 gr of yeast
    • 15 gr of salt with black olives*
    • 2.5 dl of lukewarm water (1 cup)
    • 2 cl of 100% Italiano Extra virgin olive oil*

For a traditional sicilian style pizza topping:

    • Whole peeled tomatoes Riscossa200 gr of Riscossa whole peeled tomatoes*
    • 1 cl of 100% Italiano Extra virgin olive oil*
    • 1 large onion
    • 50 gr of anchovies
    • 30 gr of Caciocavallo cheese*
    • 1 clove of garlic
    • 1 pinch of oregano

Preparation:
Pizza sicilianaDissolve the yeast in warm water, make a well in the flour, and add the yeast. Knead the mixture to make a firm smooth dought, and only add the salt some time after mixing in the yeast. When you have finished kneading the dough, cover and leave it rise for an hour. Tradition has it that by puonding on the dough at the right spot, it makes a particular hollow sound, similar to that of a muted drum.

Make the so called "conza" (topping) as follows:
Slice the large onion and saute' in extra virgin olive oil over a low flame. Add the peeled tomatoes and the clove of garlic. Cook untill it becomes a thick fragrant sauce, and remove the garlic. Spread the dought out with your hands in a greased baking tin to a thickness of about 3/4 of an inch (2 cm). Press bits of the anchovies into the dough and place thin slices of Caciocavallo cheese on top. Top with a generous layer of sauce and sprinkle with grated Caciocavallo cheese and oregano. Drizzle with olive oil and put into a very hot overn at 220 degrees (430 F).
If the sauce is not sufficently dense you can add some breadcrumbs, that have been toasted in a little olive oil in a frying pan, to the grated Caciocavallo cheese.