NONO PIZZA RECIPES

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.

Steps:

• Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
• Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
• Position an oven rack in the middle of the oven and preheat to 450 degrees F.
• Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
• Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!