All Dressed G Style Pizza

TOTAL TIME: 7 hr 15 min
Prep: 50 min
Inactive Prep: 6 hr 5 min
Cook: 20 min
 
YIELD: 1 large pizza (about 1 pound/500g pizza dough)
LEVEL: Intermediate

ingredients

TOMATO SAUCE:
  • 1 teaspoon dried oregano
  • 1/2 teaspoon hot chili flakes
  • 5 fresh basil leaves, torn
  • 3 cloves garlic, minced
  • Freshly cracked pepper
    DOUGH:
    • 1 teaspoon yeast
    • 10 ounces warm water
    • 3 tablespoons extra-virgin olive oil
    • 1 teaspoon sea salt
      TOPPINGS:
      • 8 ounces mozzarella di bufala, sliced 1/4-inch thick
      • 4 ounces salami di Genoa, sliced
      • 1/2 cup kalamata olives, roughly chopped
      • 1/2 cup grated pecorino
      • 1 cup baby spinach, julienned
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      Directions

      For the tomato sauce: In a large bowl, add the tomatoes, parsley, olive oil, Parmigiano, dried basil, dried oregano, chili flakes, fresh basil, garlic and lots of cracked pepper, and crush with hands to mix. Cover and let sit in the fridge for 3 hours to overnight.

      For the dough: In a medium bowl, mix the yeast with the warm water and let sit for 5 minutes. Add 2 tablespoons olive oil, salt and sugar and whisk. Set aside.

      In a large bowl, mix the all-purpose and whole wheat flours. Make a hole in the middle and pour in the yeast mixture. Slowly hand mix the flour until all the liquid is absorbed. If too wet, add more flour, 1/4 cup at a time. Sprinkle a clean work station with flour and knead the dough until smooth and elastic. Coat a large ceramic bowl with the remaining olive oil. Place the dough in the ceramic bowl and flip over to coat in the oil. Cover the top of the dough with plastic wrap and cover the bowl with a dish towel. Let rise until the dough has doubled in size, 2 hours. Punch down the dough and let rise for another hour.

      Preheat the oven to 475 degrees F.

      Grease the pizza pan with the leaf lard. Mold the dough into the shape of the pan. Spoon 2 tablespoons of the sauce onto the dough. Place the pizza on the bottom oven rack for 5 minutes, to pre-crisp the crust. Take out of the oven and add another 1/4 cup of the tomato sauce. Add the mozzarella, salami, olives and pecorino.

      Place the pizza on the middle oven rack and cook until the cheese is bubbly, 10 to 12 minutes. Remove from the oven. Immediately remove the pizza from the pan and sprinkle with the spinach. Cut into rectangles.

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      4

      Newest Ratings and Reviews

      Read all 7 reviews

      • on March 08, 2013

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        What a great tasting sauce! Luckily the recipe makes enough sauce for several pizzas, so I usually freeze enough sauce for 2 pies to be had at a later date. The crust is substantial, and makes for a very filling meal! The left overs heat up nicely and don't get soggy or floppy. Make the sauce the night before to let the flavors meld.

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      • on February 25, 2012

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        This pizza was fantastic. The crust was lovely and the toppings were even lovelier. The pizza sauce was good, too. I liked the flavor. It was gone so quickly. I could eat it again and again.
        I love Nadia G. Her show is so funny and after trying two of her recipes and them being fabulous, I think she is a really great cook. I can't wait to try more of her recipes. Thanks, Nadia.

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      • on January 17, 2012

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        Very good. Definitely a keeper. Loved the tip on pre-crisping the crust. Really makes a difference. Also the sauce, fresh not cooked. I like the change.

        people found this review Helpful.
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