Pizza Sfogliata (Layered Pizza filled with Roasted Peppers or Anchovies and Red Pepper Flakes)

Procedure for the layered pizza

 First make the pizza dough . 

 

While the pizza dough is rising, roast the peppers and add parsley, garlic, olive oil, salt and pepper and put it aside.

Once the dough has risen, all you have to do is roll it out.

Add a little olive oil on the pizza tray and place the dough on it. (Start in center of dough, working outward toward edges with your hands (no rolling pin).

Once stretched out properly, add the roasted peppers and roll it like a snake.

Now roll it around.

Spread it out just enough with a drizzle of oil. Wait an hour and spread it out well throughout the pan.

Ready to bake at 450 degrees (230 degrees C) for about 20 minutes or so. As for the oven temperature and cooking time, these two elements depend a lot on the type of oven you have.

If roasted peppers is not your choice, you may layer the pizza with anchovies and red pepper flakes.

Enjoy!

PIZZA DOUGH WITH FRESH YEAST ( Impasto per pizza con lievito fresco )

 My mom was famous for her homemade pizza.  She taught me how to make pizza dough from scratch using fresh yeast.  To this day, it's the only method I use to make pizza.

Let's face it, making pizza dough takes time not in the preparation but in rising time.

Pizza dough doubled in size

Ingredients:

2 1/2 lb. (1 Kilogram) bread flour or all-purpose flour and little more for dusting

1 1/2 teaspoons (6 grams) fresh yeast

2 cups lukewarm water

3 tablespoons olive oil

2 pinches of salt

Enough dough for 3 or 4 pizzas (depending on the size of your pizza trays).

Fresh yeast

Preparation:

Place flour on a work surface.  Make a well.

Pour half of the water into a small bowl and dissolve fresh yeast.

Dissolving yeast in lukewarm water

Pour dissolved yeast with all its water into the well.  Now, draw in flour from the edge of the well, stirring and gradually adding remaining warm water until a soft dough forms.

 It's difficult to say how much water you need. The quantity can vary every time. It depends on flour and temperature.  Sometimes you may have to add much more water or further flour if your dough is very sticky. 

 Knead your dough, until soft, smooth and elastic, about 10 minutes.

My working hands

   Shape the dough into a ball....

 

 ...and put it into a lightly oiled bowl.  Cover with plastic wrap or towel and let it rise in a warm spot until it doubles in size, about 4 to 5 hours.  The ideal temperature for a good rise must be at least 75 degrees.

When the dough is ready, knock it down with your hand or spoon, then place it onto a well floured surface and knead for a minute and divide into three equal pieces.

Now you're ready to make your favorite pizza.

Note:  Only experience will teach you how to work well and measure out the right amount of water.