Nonna Rosas Homemade Pizza Recipes

NONNO'S PIZZA

Steps:

• Combine the tomato puree, basil, kosher salt and 2 tablespoons of the olive oil in a small bowl. Allow to sit for 1 hour to let the flavors marry. Remove the pizza dough from the refrigerator and bring to room temperature for an hour as well.
• Preheat the oven to 400 degrees F.
• Drizzle the remaining 2 tablespoons olive oil on a 9-by-13-inch rimmed baking sheet. Stretch the dough in the oil, flipping it back and forth and stretching it to fit the baking sheet. Use your fingers to make a few dimples in the dough. Spread the sauce evenly over the top all the way to the edges. Bake until bubbly and golden brown, 20 to 25 minutes.
• Allow to cool for 5 minutes on the baking sheet, then remove to a wire rack to cool completely. Drizzle with 1 tablespoon olive oil and sprinkle with the ricotta salata, oregano and flake salt. Cut into squares and serve warm or at room temperature.

PIZZA DOUGH

Steps:

• Combine the yeast, 1 1/2 cups lukewarm water and sugar in a bowl. Mix gently only to blend and set aside to activate for about 15 minutes. It needs to foam and froth to know it is ready to use.
• In a large bowl, place 8 cups of flour and form a well.
• In a separate bowl, combine the oil and 3 tablespoons salt.
• To the oil and salt mixture add the 4 cups of lukewarm water and mix well with a fork to dissolve the salt.
• Add the activated yeast mixture to the flour well and with your hands gently work the flour into the yeast mixture.
• When just blended, make a well again with that mixture and begin adding the water/oil/salt mixture into the well a little at a time.
• Work the flour mixture into the liquid mixture and continue to slowly add more oil/water/salt mixture. You want to add liquid to the point that the dough is slightly wet (we had 1 cup of oil/salt/water mixture left over today).
• To the wet dough, add a little flour at a time just to the point where it stops sticking to your hands.
• Work the dough by gently punching it down for about 5 minutes (you can also turn it out onto a work surface and knead gently for about 5 minutes).
• When the dough is soft and does not stick to your hands, place it in a bowl, cover with food safe plastic and let it rest and rise to about double in size (about an hour).
• When it has risen, lightly punch it down a few times to deflate.
• At this point, you can go ahead and use the dough right away if you need to or let it rise for a second time is preferred.
• Nonna Pina recommends portioning the dough into the required size for the pizza pan you are using (this recipe would make 8 X 12inch rounds), use right away or cover and let each portion rise again then use.
• As well, if you are not using right away or have left over dough, you can refrigerate it for use the next day.
• Roll the dough to your desired thickness/thinness.
• Add your favorite pizza toppings, or use one of our feature pizza suggestions in future posts. Cook at 425F for 20 minutes.

NONNA GIULIA'S PIZZA DOUGH

Steps:

• Mound the flour on a smooth work surface, and create a well in the middle of the flour. Break up the cubes of yeast with your hands and add it to the well, along with the white wine, olive oil and a portion of salted lukewarm water. Work the flour slowly, adding the rest of the salted lukewarm water as needed until it turns into a uniform dough. Cover the dough and let rest to rise for about 20 to 30 minutes at room temperature.

NONNA ROSA'S LEFTOVER MEAT SAUCE SOUP WITH ORZO PASTA

Steps:

• Bring chicken broth (or water with chicken bouillon) and leftover meat sauce to a boil in a large pot, over high heat. Add orzo pasta and stir frequently so it doesn't stick at the bottom.
• When the soup comes to a boil, reduce heat to medium and simmer till the orzo is cooked, about 12-13 minutes or according to package instructions.
• Remove pot from heat, stir in butter and cheese, and serve immediately. Top with extra cheese, if desired.
• MAKES 6-8 SERVINGS.