Thursday, 13 October 2011

PIZZA GRECA


This is my favourite pizza. Ever. There was a pizzeria in my home-town that used to have it on the menu, but it is now closed and I've never found it anywhere else. So when I'm craving for Pizza Greca...it's me who has to make it!!!! The procedure is the same of that for the Pizza Bianca, with the addition of some fresh ingredients on the top.

Ingredients for a 32*40 baking tray (enough for 3/4 people)

500 grams plain flour  or strong white bread flour if you prefer a softer base
1 sachet dried yeast (7 gr) or 2 teaspoons dried yeast
2 teaspoons sugar

10 gr salt
250 mls water
3 tablespoon extra virgin olive oil + a couple of spoons for drizzling on the top
15-20 cherry-tomatoes
15-20 Kalamata olives
100 gr Feta cheese
1 mozzarella
Some basil leaves

 
Pour half of the water in a bowl with the yeast and the sugar and stir to dissolve, then leave to rest in a warm place for ten minutes. Pour the other half of the water in a second bowl with the salt and stir to dissolve.

Sift the flour into a large bowl, make a well in the centre and pour in the water with the yeast and that with the salt. Add also the olive oil.

Mix to form a soft and slightly sticky dough. Add some water or some flour if you need it, until you have achieved the correct consistency.
Transfer the dough to a lightly floured work surface and lightly flour your hands. Knead the dough for ten minutes until it is smooth and pliable.

When finished, put the dough inside the bowl dusted with flour (remember that it has to be large, as the dough will double in size) and cover with a dishtowel. Set aside in a warm place (20 degrees) for 2-3 hours. (I usually put it inside the -turned off!- oven.)

Now turn on the oven to 250 degrees and cut a piece of baking paper the size of the tray.
When the dough has doubled in size, remove the towel and punch the dough down. Remove from the bowl and knead again until smooth. Roll down the dough onto the baking paper, then put it on the tray. Adjust the shape with your fingers.

Now put the pizza in the oven for about 3/4 minutes. In the meantime wash the tomatoes, the basil leaves, rinse out the olives and cut into small chunks the mozzarella and the Feta cheese. Cut the tomatoes in halves.

Take out the pizza from the oven and add all the ingredients on the top. Drizzle with olive oil and season.

Put your pizza back in the oven and cook for another 8-10 minutes, until the mozzarella is golden, be careful not to burn the other ingredients.

Now enjoy this amazing dish with a beer!

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