Pizza Sopranos' Style
I Made This
For my son's birthday last year, he said he wanted pizza. My son's birthday is on Christmas Day, so nothing is open of course. Our choices were either get some "Take 'N' Bake" pizzas the day before, get frozen pizza, or make it myself. I thought I'd give it a try. This recipe is from The Sopranos Family Cookbook. It's a little complicated, and time-consuming, but it turns into a great pizza.
Photos belong to Shari O'Leary.
- I envelope of active dry yeast
- 1 1/3 cups of warm water
- 3 1/2 to 4 cups all-purpose flour
- 2 teaspoons salt
- For each pizza, sprinkle the yeast over the water in a small bowl. Let stand for 1 minute, or until yeast is creamy. Stir until the yeast dissolves.
- In a large bowl, combine 3 1/2 cups of the flour and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
- Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled, about 1 1/2 hours.
- Oil a 15 X 10 X 1-inch jelly-roll pan. With your fist, flatten the dough. Place the dough in the center of the pan and stretch and flatten it out to fit. Cover it with plastic wrap and let it rise for about 1 hour, until puffy and nearly doubled in bulk.
Photos are the property of Shari O'Leary
Prep Time: 5 minutes (unless you use fresh tomatoes)
Total Time: 15 to 20 Minutes
Serves: 8 to 10
- 2 pounds of fresh plum tomatoes peeled
- and chopped
- or one 28-ounce can of Italian crushed tomatoes.
- 1 garlic clove
- finely chopped
- 1/4 cup of olive oil
- 4 fresh basil leaves
- torn into bits
- In a large saucepan, combine the tomatoes, garlic, oil, and salt to taste. Bring to a simmer and cook, stirring occasionally, until thickened, 15 to 20 minutes. Add the basil. Let the sauce cool.
- Preheat the oven to 450 degrees F.
- With your fingertips, firmly press the dough to make dimples at 1-inch intervals all over the surface. Spread the sauce over the dough, leaving a half-inch border all around. Bake for 20 minutes.
- 12 ounces fresh mozzarella
- thinly sliced
- 1/2 cup freshly grated Pecorino Romano or Parmigiano-Reggiano
- Olive Oil
- Remove the pizza from the oven. Arrange the slices of cheese on top. Sprinkle with the grated cheese. Drizzle with oil. Return the pizza to the oven and bake for 5 minutes, or until the cheese is melted and the crust is browned. Cut into squares and serve hot.
Different Stages Of PizzaClick thumbnail to view full-size
Have You Made Your Own Pizza?
Have you ever tried making your own pizza?
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