Authentic Italian Pizzas

We had a pizza making class held at our house. The instructor is very passionate about food and took several cooking classes. He lived in Rome, Italy for a few months just to take a cooking course on how to make pizza in Italian. Thankfully, he did not need to be fluent in the language to learn how to cook but he took a lot of notes and filled in the gaps by asking his classmates while treating them to coffee or lunch. He took the time to teach us how to make an authentic Italian pizza and what different toppings we could use.

 I’ve never eaten so many pizzas in one day! They were all very delicious! He used very general ingredients that are easy to obtain but also taught us what ingredients we could use to make the pizza authentic and even more delicious. Some ingredients include mozzarella cheese from buffalo milk, fresh tomatoes, fine 00 flour, and salsiccia (Italian sausage.) It also helps to have an oven that can go up to 550°F and using a pizza stone. The instructions are not as precise with measurements as my usual recipes. The instructor would use his judgement when sprinkling herbs or placing toppings. In general, I would sprinkle about ½ to 1 tsp for each herb such as basil or oregano.  Here’s to enjoying more delicious Italian food! 😊

Freshly grated parmigiano cheese for the margherita pizza.
Pasting sausage meat for the Salsiccia et Broccoli pizza.
Salsiccia et Broccoli pizza before adding the broccoli.
Adding freshly grated parmigiano cheese for the Salsiccia et Broccoli pizza.

Time: 12 hours + 30 minutes
Yield: 5-6 small-medium pizzas

Essential Ingredients

  • Grapeseed or peanut oil
  • 28 oz of peeled tomatoes or homemade tomato sauce
  • Mozzarella cheese, shredded
  • Parmigiano cheese
  • Oregano
  • Basil
  • Garlic powder
  • Ground pepper

Ingredients for pizza dough

  • 27 oz very cold water (from the fridge)
  • 2.86 lb flour (00 flour or bread flour or all purpose), shifted through mesh
  • 10 g active yeast
  • 20 g salt
  • 16 g extra virgin olive oil
  • 2 tsp bean powder

Ingredients for toppings (suggestions)

  • White mushrooms, washed and sliced
  • Prosciutto, sliced
  • Salsiccia et Broccoli (Sausage and Broccoli): 1 lb of salsiccia or ground beef or pork, pinch of salt, ¼ tsp pepper flakes, ground pepper to taste, 1 tsp basil, 1 tsp oregano, ½ lb broccoli florets, cut into small pieces

Instructions for preparation

  1. Mix active yeast in a small bowl of warm (not hot) water.
  2. Put about 80% of the cold water in a large mixing bowl. Mix in all of flour and bean flour. Mix in the yeast mixture. Mix in salt and olive oil. Mix in the remaining 20% of cold water and knead for 10 minutes.
  3. Loosely wrap the bowl and let it rise for 12 hours at around 80.6°F.
  4. Prepare the tomato sauce by blending canned tomatoes, pinch of salt, and 1 TBSP olive oil. Let the flavors blend in the fridge for 12 hours.

Instructions for Toppings

  • If preparing mushrooms for toppings, spread the sliced mushrooms and let it air dry overnight or 12 hours.
  • If preparing Salsiccia et Broccoli pizza then mix salsiccia or ground beef or pork, salt, pepper flakes, basil, oregano, and pepper together. Slightly boil broccoli florets in a pot of salted water.

Instructions for making the pizza base & different toppings

  1. Preheat the oven to 550°F.
  2. Coat the pizza pan with oil.
  3. Spread flour on working area and keep adding flour as needed. Divide the dough by 200-250 grams.
  4. Knead and spread the dough using a rolling pin. Try not to overwork the dough. Place the dough in the pizza pan. Make the outer rim a little higher so that the sauce does not overflow. Make small holes (that does not pierce through the dough) using a dough roller or fork all over the dough surface.
  5. Bake for 3-5 minutes depending on the oven until partially cooked.
  6. Let it cool for another 3-5 minutes.
  7. For a margherita pizza: Spread oil on the base of the pizza. Use a small ladle to scoop tomato sauce and spread the sauce on the pizza. Add enough shredded mozzarella cheese to cover the pizza. Sprinkle basil leaf on top. Bake pizza for 3-5 minutes. Drizzle olive oil on top of the pizza and grate parmigiano cheese on top. Serve immediately.
  8. For a mushroom pizza: Spread oil on the base of the pizza. Use a small ladle to scoop tomato sauce and spread the sauce on the pizza. Spread mushroom slices and add enough shredded mozzarella cheese to cover the pizza. Sprinkle basil leaf on top. Bake pizza for 3-5 minutes. Drizzle olive oil on top of the pizza and grate parmigiano cheese on top. Serve immediately.
  9. For prosciutto pizza: Spread oil on the base of the pizza. Use a small ladle to scoop tomato sauce and spread the sauce on the pizza. Rip two slices of prosciutto into bite size pieces and spread. Add enough shredded mozzarella cheese to cover the pizza. Sprinkle basil leaf on top. Bake pizza for 3-5 minutes. Drizzle olive oil on top of the pizza and grate parmigiano cheese on top. Serve immediately.
  10. For Salsiccia et Broccoli pizza (no tomato sauce): Spread oil on the base of the pizza. Rip bite sized pieces of the prepared meat and gently paste onto the pizza base. Spread the broccoli florets. Sprinkle garlic powder, black pepper, and oregano. Add enough shredded mozzarella cheese to cover the pizza. Sprinkle basil leaf on top. Bake pizza for 3-5 minutes. Drizzle olive oil on top of the pizza and grate parmigiano cheese on top. Serve immediately.

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