Anna Lucia's Recipe for La Pizza
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While pizza is a staple in the American diet, no one does pizza like Italy. So no take-out tonight; this recipe will show you how to get started with making your own. Turn that classic Italian dough into something delicious with our Pizza Pizzaiola recipe.
- 2 1/2 pounds all-purpose flour, plus more for kneading
- 1/2 yeast cake, proofed
- 1 large potato, peeled, boiled and mashed well
- 1 cup water
- 1/2 cup DeLallo Extra Virgin Olive Oil
Put 1/2 pound of the flour to the side.
In a large mixing bowl, make a well with the remaining 2 pounds of flour. Add the yeast, potato, salt and water into the middle of the well. Incorporate all the ingredients and pound the dough to bring out the gluten. Dough should be wet and sticky.
Add half of the olive oil, then the remaining 1/2 pound of flour. Forcefully beat the dough down. Add more flour as kneading.
Cover and let rest for 15 mins. Come back and knead some more with more flour. Cover and let rest in a warm place until doubled.
In the meantime, grease pans. Form dough in the pans. Let rise again.
Add toppings. Bake 350˚F until bottom is light golden brown.
Note: To convert cake yeast to instant yeast, for 1 packed tablespoon of fresh active yeast cake use 2 teaspoons instant yeast or 2 1/2 teaspoons active dry.
Makes 2-3 large focaccias depending on the thickness (18"x13" baking pan).