Traditional Florentine Pizza Crust Recipes

RUSTIC ITALIAN PIZZA DOUGH RECIPE

Steps:

• Preheat your oven as high as it will go for at least 45 minutes to one hour.
• In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and active dry yeast (
• Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom.
• (If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water).
• After the 8 minutes have passed remove the dough from the kitchen aid and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area. ( I prefer the oven )
• Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1/2" thick circle or oval. Using your fists and knuckles start stretching the dough until 10" in diameter making sure not to tear it ( this should be easy since it is a small pie).
• Dust your pizza peel (or a piece of cardboard) very well with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don't add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice ).
• Gently slide the pie on the preheated pizza stone in a hot 525 degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes.
• Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set.

CHICKEN FLORENTINE PIZZA

Steps:

• Preheat oven to 425°. Stir together Italian seasoning and garlic powder; toss with chicken. Spread ricotta cheese on pizza crust. Top with chicken, spinach and tomatoes. Sprinkle with mozzarella and Parmesan cheese. Bake until crust is golden and cheese is melted, 10-15 minutes.

SAUSAGE FLORENTINE PIZZA

Steps:

• Preparation Instructions:
• Position oven rack in center of oven and preheat to 400 degrees F.
• In a large skillet, saute sausage, mushrooms and garlic until the meat is browned.
• Drain off fat and remove excess with paper towels.
• To skillet, add pizza sauce, oregano, basil, spinach, and salt and pepper to taste.
• Cook, stirring frequently, until hot.
• Place pizza crust on a lightly greased baking sheet.
• Bake for 5 minutes and remove from oven.
• Spread meat mixture evenly over pizza crust.
• Top with cheese. Bake for an additional 8-10 minutes until cheese is bubbly.
• Remove from oven, sprinkle with fresh cut basil or other fresh herbs, cut and enjoy!
• *Always cook sausage to internal temperature of 160 degrees F

FLORENTINE PIZZA

Steps:

• To prepare the pizza, preheat the oven to 200C/Gas 6/fan 180C. Put the pizza base on a baking sheet and spread with the sauce.
• To cook the spinach, put it in a microwavable bowl, cover with cling film and pierce it a couple of times. Put in the microwave on High (850W) for 2 minutes until wilted (or cook in a covered pan for 2-3 minutes). Drain and spread the spinach over the pizza base, then get the mushrooms out of the jar with a fork and scatter them over the top. Season and sprinkle with half the parmesan. Bake for 10 minutes.
• Make four dips in the spinach with the back of a spoon, and crack an egg into each. Sprinkle with the remaining cheese and bake for a further 6- 8 minutes, until the eggs are just set.

TRADITIONAL FLORENTINE PIZZA CRUST

Steps:

• Mix the water with the sugar and yeast. Let stand for 5 minutes until dissolved and the yeast starts to bubble.
• Add the salt, olive oil and 1 cup of the flour and mix well.
• Add 2 more cups of flour, dough should be still a little sticky but should be able to form a ball.
• Turn out onto floured surface and start to knead, adding a little bit of flour as needed, until your dough is smooth and elastic, about 10 minutes.
• Form a fall, place into an oiled bowl and cover with a cloth napkin. Let dough rise for 45 minutes. Punch down and divide in half.
• Preheat oven to 400°F If using a pizza stone, be sure to put the stone in the oven while it heats up.
• If using a baking pizza pan, lightly oil your baking pizza pan. Otherwise, shape pizza on a lightly floured surface. With your hands, press on the dough to spread it out to about 1/2 cm high (very thin). Top pizza with toppings of your choice. Allow to rest for 10-15 minutes. If using a pizza stone, transfer to pizza stone.
• Drizzle olive oil over the top of the pizza before placing into the oven and bake for 18-22 minutes if using a pizza pan, 8-5 minutes if using a pizza stone, or until the cheese has melted and the crust is golden.