AUTHENTIC  ITALIAN  RECIPES

 FROM

 RISTORANTE  d'ANNAMARIA

Pizza dough bread: Here in Italy, going to a panificcio (bread store) can be a real treat. I say -can be- because not all panificci are the same, obviously. Some are very small and offer only one or two different kinds of basic everyday breads. If you know where to look, though, and find a real large panificcio, you will find literally dozens of different kinds of breads ranging from the most basic everyday bread to the fanciest of filled breads to foccacia to pizza pane (pizza dough bread). Some will offer a few filled pizzas and some pies and cakes as well. If you're ever in Naples, be sure to find out where the best panificcio is. Bring your wallet or purse and leave the tape measure at home.

Ingredients for 4 persons:

Bread flour                                        18 ounces

Fresh beer yeast                                 7/10 of an ounce

NOTE:  IT'S BEEN SO LONG SINCE I LAST SHOPPED IN AMERICA, THAT I DON'T KNOW ANY MORE HOW YEAST IS SOLD. IF IT COMES IN A 1 OUNCE CUBE, SIMPLY BUY TWO AND CUT ONE IN HALF, USING 1 AND ½ CUBES. THAT'LL BE RIGHT IN THE BALL PARK FOR 7/10 OF AN OUNCE.

Very warm water                                8 - 9 ounces

Salt                                                   2 teaspoons

Fresh egg yolks                                   1 or  2

A REMINDER:  DON'T FORGET THAT YOUR WATER NEEDS TO BE THE CORRECT TEMPERATURE. IF IT IS TOO COOL IT WON'T BE ABLE TO GIVE YOUR DOUGH THE PUSH IT NEEDS TO RISE AND EXPAND PROPERLY. TOO HOT AND THE HIGH TEMPERATURE KILLS THE YEAST CULTURE AND NOTHING HAPPENS. I'D SAY ABOUT 120 TO 130 DEGREES FAHRENHEIT. YOU CAN EVEN DO THE WRIST TEST. SPRINKLE A FEW DROPS ON YOUR WRIST. IF YOU FEEL NOTHING OR IT FEELS COOL, IT IS. IF IT BURNS YOU, TOO HOT. IT MUST FEEL JUST VERY WARM.

How To Do It:

Divide the flour into two bowls equally.

Divide the water into two equal portions also.

In one container of water, dissolve the yeast completely.

In the other container of water, dissolve the salt completely.

Pour the yeast and water mixture into one of the bowls of flour and mix well with a fork.

Pour the salt and water into the other bowl of flour and mix that well also.

The reason for this operation is that the salt, if it comes in direct contact with the yeast can burn it and lessen its ability to help the flour expand.

Now, add the contents of one bowl to that of the other bowl and mix.

Start kneading until the dough no longer sticks to the side of the bowl.

Now, transfer the dough to a lighted floured surface and knead vigorously (do not be gentle with the dough -slap it - punch it) for at lest ten minutes or until the outside becomes smooth and velvety and you see air bubbles starting to form inside.

If you have a good mixer with dough hooks, go for it. You're ahead of the game. Just make sure the dough gets kneaded enough.

You are now ready to transfer your dough to a very large bowl (don't forget that it needs to double in size. Sometimes it more than doubles)

Once this is done, take a sharp knife and lightly inscribe a cross  across the top of the dough ball.  

Cover the dough with a damp kitchen towel and remove the dough to a warm place with no breeze. The oven is ideal. Turn it on to minimum for a few minutes then turn it off again and let it cool to the point that it won't cook your dough.

Let the dough rise for at least two to three hours.

Test by gently pushing down in the center with a finger. If the imprint stays, its done, but if the dough starts pushing the imprint back out a bit, leave it alone for fifteen more minutes then test again. Repeat this until you're sure its done.

Remove the dough from the bowl and knead it for another five minutes on a lightly floured surface.

Its time to get the oven ready. Pre-heat it to the maximum setting (450 - 500).

At this time you can divide your dough into workable pieces.

You could make pizza at this point, but that's another recipe.

Now you're going to roll out the dough to a thickness (you can use your hands like the guys in the pizzerias if you want to have a little fun) of about a half inch.

Place it on a baking sheet and lightly brush the top with egg yolk.

Sprinkle some coarse salt a little oregano or some garlic salt or whatever sounds good to you and slide it into a hot oven (set to the maximum).

Let it bake for 15 minutes or until its a golden brown and when giving it a slight push it springs back into its original position. (like any home-made bread).

Remove it from the oven and eat it as is or cut it and make a sandwich.

In any case Buon Appetito.