Best 3 Nonna Rosas Homemade Pizza Recipes

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.

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.

NONNA'S PIZZA RUSTICA

Steps:

• Get the Ingredients used in this recipe HERE! Prepare the Dough: In a stand mixer, add the flour, salt and the shortening or lard cut in cubes. Let the flour absorb all the shortening or lard. Add the eggs and let them mix well. Add enough milk (about 1/4 + Cups) until you have a firm ball of dough. Let it rest. Prepare the Filling: Cut all the meats and cheeses in small cubes and put in a large bowl. Add the grated Pecorino and mix. Add the eggs and mix. Add the basket cheese and mix well. Add fresh black pepper as desired. Set aside. Assemble the Pizza Rustica: Preheat the oven at 350F Butter and flour a 9" springform pan. Cut a little less than 1/3 of the dough and set aside. With a rolling pin, roll the large piece of dough in a thin circle. Place the dough over the springform pan so that it overflows the borders of the pan. Add the filing and spread it evenly. With a sharp knife, cut the excess dough from around the border of the pan. With the remaining dough, roll it thin and with a ravioli cutter, cut strips to make the criss-cross strips and arrange them on top of the filling. Wet the strips with egg wash and bake for about 1 hr and 15 mins.