Pizza Skopelitti Alla Romano Recipes

PIZZA ALLA ROMANA RECIPE - (5/5)

Steps:

• Using a mixer - combine in a bowl: water, sugar, yeast and stir to dissolve. Set aside until yeast is bubbly and foamy (10-15 minutes). Then add flour, 1 ½ teaspoons of salt and 3 tablespoons of olive oil to the bowl. Use a dough hook and mix on low speed until dough comes together, once it does - increase speed to medium and allow to knead for 5 minutes. Remove dough from bowl and place in a lighted greased bowl and cover with a damp kitchen towel (or plastic wrap). Allow dough to prrof until doubled in size, about 2 hours. Preheat oven to 450℉ Punch dough down and place in a lightly oiled 9X13 sheet pan. Cover with a damp kitchen towel or plastic wrap and allow to double in size again, about 30 minutes. Using your hands, press dough so that it fits evenly across the entire pan. Spread prosiutto, mozzarella, and tomatoes evenly over the surface of the dough. Drizzle the remaining 6 tablespoons of olive oil over the entire pizza. Sprinkle the top evenly with basil and kosher salt and bake until golden brown, about 15-19 minutes. Allow 5-15 minutes to cool before cutting and serving.

TROPICAL EXTRAVAGANZA

Steps:

• Lay the kiwi down on a large serving plate along the edges. In the center, place the top of the pineapple. Place a coconut half on top of the green of the pineapple and press down until the coconut is balanced. In a small pot, place the chocolate and cream. Melt together on medium heat, stirring constantly. Dip the strawberries and star fruit in the chocolate and place around the pineapple. Spoon the sorbet into the coconut and sprinkle with shredded coconut. Place the raspberries around the top of the coconut and serve.

HORTOPITA

Steps:

• For the crust: In a large bowl or food processor, mix the flour and salt. Add the oil and liquid and mix briefly, until a dough forms. Pour the dough out onto a floured board and knead until the dough is smooth, about 5 minutes. Cover and let rest for 30 minutes.
• Preheat a pot of canola oil to 375 degrees F.
• For the filling: In a large pot, briefly boil the greens until wilted. Remove and strain the excess water.
• Heat a saute pan on medium heat. Add 4 ounces of the olive oil. When the oil is hot add in the spring onions and cook until translucent. Add the scallions, and continue to saute until they are tender. Add the wilted greens and parsley and saute for 3 minutes more. Remove from heat and add the dill and salt, to season. Set aside to cool.
• Divide the dough into 4 pieces. On a floured surface, roll 1 piece out into a large rectangle. Trim the edges if needed. Brush both sides of the dough with olive oil and place a generous portion of the filling on 1 end of the dough, leaving a 1-inch border. Roll the dough in a cylinder and then shape into a coil. Continue with the other dough pieces and repeat the process. Fry them one at a time. Cut in half and serve warm or room temperature.

EASY PIZZA DOUGH

Steps:

• Preheat oven to 350 degrees F.
• Add the warm water into a small mixing bowl or a standard 2 cup measure, sprinkle the yeast over the warm water and let stand until the yeast softens, 3 to 5 minutes. Mix slightly to dissolve yeast and allow it to proof for another 15 minutes in a warm spot in the kitchen. Add the room temperature water and 1 tablespoon of the olive oil to the yeast mixture and stir to combine. Measure the flour and the salt into the bowl of a stand mixer. Combine on very low speed with the paddle attachment. Slowly add the liquid ingredients to the dry, and increase the speed of the mixer slightly to incorporate the mass. Stop the mixer and replace the paddle with a dough hook if you have one. Knead until the dough becomes smooth and begins to pull away from the sides of the bowl, about 4 minutes. Place the dough on a floured board and knead the dough by hand for another 1 to 2 minutes. Add flour to dust as needed to prevent sticking. Shape the dough into a ball and place in a very lightly oiled bowl and cover with a clean towel, let stand until dough doubles in size, about 1 hour.
• When the dough has doubled in bulk, divide it into 6 equal pieces (about 6 ounces each). Set the pieces of dough being used on a sheet pan and cover with a clean towel or plastic wrap. (Dough not being used can be placed in the refrigerator or frozen until ready to use.) With a rolling pin on a lightly floured surface, roll each piece of dough as evenly as possible into a 10-inch circle, dusting lightly with flour, as necessary.
• Cover with toppings and bake until golden brown, about 10 minutes.

PIZZA FROM NAPLES: PIZZA ALLA NEAPOLETANA

Steps:

• Preheat oven 450 degrees F.
• Dissolve yeast in water. Pour flour into a mound onto the counter. Add dissolved yeast, salt, and olive oil to center. Work in flour from outside into liquid with fork until it resembles a dough. Work in rest of flour by hand. Leave 1 tablespoon flour unincorporated. Place dough in bowl. Sprinkle with leftover flour. Cover with dishtowel. Let rest for about 1 hour at room temperature, until double in size.
• Pass tomatoes through food mill using smallest holes into small bowl. Set aside.
• When dough is ready, place heavy aluminum foil on a pizza board. Oil it with 1 tablespoon olive oil. Spread dough on foil, using fingertips to about 16 inches by 14 inches. Spread on pureed tomatoes. Sprinkle on mozzarella. Distribute anchovies and capers. Add salt, pepper, and oregano. Drizzle on remaining 1 1/2 tablespoons olive oil.
• Bake on middle shelf for 35 minutes or until crisp. Remove. Slice and serve.

SPAGHETTI PIZZA I

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
• Combine egg, milk, 1/2 cup of the mozzarella cheese, salt, and garlic salt in a large bowl. Stir in cooked spaghetti; mix well.
• Spread mixture into prepared baking dish. Bake in preheated oven for 15 minutes. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
• Spread sauce over spaghetti. Sprinkle with oregano, basil, and the remaining 1 1/2 cups mozzarella. Top with pepperoni, return to oven, and bake until cheese is bubbly and beginning to brown, about 30 minutes more. Let stand 5 minutes before cutting.

PASTICIOTTI

Steps:

• In a large bowl, stir together the flour, baking powder, salt and 1 cup of sugar. Cut in margarine by pinching between your fingers, or using a pastry blender, until the mixture has lumps no larger than small peas. Make a well in the center, and pour in the eggs, 1/2 cup milk and 2 teaspoons vanilla. Stir until the mixture comes together, then knead for about 5 turns on a lightly floured surface.
• Roll out the dough to about 1/4 inch thickness. Grease two 12 cup muffin tins or tart pans. Cut out 20 circles using a 3 inch cookie cutter or drinking glass. Line the muffin cups with the dough. Set aside the remaining dough to cut out tops for the cups.
• In the top of a double boiler, or in a metal bowl set atop a saucepan of simmering water, whisk together the cornstarch and 3/4 cup sugar. Gradually whisk in 3 of the egg yolks, and 1quart milk. Heat, stirring constantly, until thick and bubbling. Remove from the heat, and stir in the butter and 1 teaspoon of vanilla until the butter is melted.
• Preheat the oven to 350 degrees F (175 degrees C). Fill the pastry shells half way with the vanilla cream. Roll out remaining dough, and cut into circles for lids. Place over the top of the pastry shells, and seal the edges by pressing with the tines of a fork. Whisk the remaining egg yolk with a fork, and brush the tops of the pastry cups.
• Bake for 25 minutes in the preheated oven, or until golden brown. Let cool in the tins before carefully loosening the edges to remove. Dust with confectioners' sugar before serving.