ITALIAN EASTER PIE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the dough: In a medium bowl, whisk together the eggs and water; set aside. In the bowl of a food processor, combine the flour and salt and pulse a couple of times. Add the chilled butter and pulse about 10 times until pea-size pieces remain. Add the egg mixture and pulse 15 to 20 times until a dough ball forms. Place the dough ball on a floured surface and knead until smooth and elastic, about 1 minute. Divide into 2 balls, wrap each ball with plastic wrap and rest in the fridge for at least 1 hour.
- For the filling: While the dough is resting, whisk together the ricotta cheese, salt, some pepper and 6 of the eggs in a medium bowl and set aside. In a 10-inch skillet over medium heat, add the oil and brown the sausage, breaking up the pieces while it's cooking, 5 to 8 minutes. Drain the sausage on a paper towel-lined plate, leaving behind any fat. Add the asparagus and cook until beginning to soften, 4 to 5 minutes. Set aside.
- Preheat the oven to 375 degrees F. Grease a 9-inch cake pan with butter.
- On a well-floured counter, roll out each dough ball into a thin 14-inch circle. Cover one circle with plastic wrap until ready to use. Loosely roll the other dough circle around a rolling pin and unroll over the prepared cake pan, letting the excess hang over the side. Press the dough gently into the sides of the pan so there is no gap between the pan and the dough. Shingle the salami over the bottom of the dough, creating an even layer. Then, add the asparagus in an even layer on top of the salami. Next, add half of the egg mixture and spread it out evenly, then top with the capicola in an even layer. Layer in the sausage and top with the remaining egg mixture, then finally the provolone cheese.
- Whisk the remaining egg with 1 tablespoon water and brush the outside rim of the dough with the egg wash. Add the remaining dough circle to the top of the pie and cut off the excess dough. Press both circles together to create a seal. Brush the remaining egg wash over the entire top and slice a couple slits in the top of the pie. Bake until golden brown, 45 to 55 minutes. Let stand 10 minutes before slicing.
DETROIT-STYLE PEPPERONI PIZZA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h35m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Position an oven rack in the bottom of the oven and preheat to the highest temperature setting, 500 to 550 degrees F.
- Pour the oil in a large, square metal cake pan (or, ideally, an authentic Detroit-style pizza pan). Put the Pizza Dough in the pan and gently stretch it out to fit so the dough reaches the corners. If the dough is being temperamental, set it aside for another 10 minutes to relax and try again.
- Layer the pepperoni on the dough. Then lay the cheese cubes all over, especially around the perimeter up to the edge of the pan (this creates the coveted crispy cheese crust). Dollop the pizza sauce on top in 3 lines.
- Bake in the ultra-hot oven until bubbly and golden and a crispy cheese crust has formed, 10 to 15 minutes. Using a fish spatula, loosen up the edges and place on a cutting board. Slice into squares and serve!
- Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.
- Heat a small saucepot over medium heat and add the oil. Add the Italian seasoning and garlic and saute until fragrant; do not let the garlic burn. Add the tomatoes and sugar and season with salt and pepper. Bring to a simmer and simmer until concentrated, about 30 minutes. Set aside to cool.
MAURO'S ITALIAN PIZZA DOUGH
We did an Italian cooking workshop on our recent trip to Tuscany, and this is the recipe we got from Mauro and Tze'elah's class.
Provided by AbbaGav
Categories Yeast Breads
Time 2h7m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle the yeast and sugar into 1/2 a cup of warm water.
- Pour the flour onto the work surface, and make a crater in the flour.
- Sprinkle the salt onto the flour.
- Add the yeast mixture, water and beer into the crater.
- Mix the flour and liquids with a fork, and then slowly start kneading the dough with your hands until it is smooth and soft.
- Let it rise for one hour.
- Knead the dough again. If it is sticky, add a bit more flour.
- Make approximately 7 balls for 7 pizzas (this depends on the size of your pan).
- Let it rise for another 45 minutes.
- While it is rising, pre-heat the oven to 230°C Place the pizza stone inside the oven as well, so that it heats up too.
- After 45 minutes, roll the dough out into a circle. Tip: use baking paper to transfer it easily to the hot pizza stone.
- Add sauce and cheese, and bake for 5-7 minutes.
Nutrition Facts : Calories 472.7, Fat 1.6, SaturatedFat 0.2, Sodium 878.6, Carbohydrate 97.8, Fiber 4.5, Sugar 0.9, Protein 14.7
OLD WORLD CHICAGO-STYLE THIN CRUST PIZZA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h10m
Yield two 14-inch pizzas
Number Of Ingredients 14
Steps:
- In a small bowl, combine the milk, water, yeast and sugar. Lightly whisk and let sit until bubbly and the yeast is bloomed, about 5 minutes. Add the oil.
- Mix the all-purpose flour and salt in a stand mixer fitted with a dough hook. Set the mixer to medium-low speed and slowly add the yeast mixture until entirely incorporated, scraping down the sides of the bowl to get everything homogenous. Knead on medium low until the dough is glossy and forms a rough ball, about 5 minutes. Place the dough in a lightly oiled bowl and cover with plastic wrap. Set it in a warm part of the kitchen until doubled in size, about 2 hours.
- Place a pizza stone on the bottom rack of the oven and preheat to 450 degrees F.
- Split the dough into 2 balls. On a lightly floured surface, roll one of the balls of dough as THIN as possible with a rolling pin. To get an even "trimmed" circle, use a large round lid to trim a rim around the dough. Sprinkle some semolina flour on a pizza peel. Carefully transfer the round of dough to the peel. Dock the crust with a fork or docker, poking holes all over the surface to keep it thin and crispy.
- Working quickly, add half of the pizza sauce almost all of the way to the edge of the crust, leaving about a 1-inch border. For the pepperoni side, place an even layer of pepperoni directly on top of the sauce on half of the pizza. Combine the skim- and whole-milk mozzarella in a large bowl and top the entire pizza with half of the cheese. Top the pepperoni side with some more scattered rounds of pepperoni. For the sausage side, spread half of the giardiniera on top of the cheese, then dollop with hunks of the Italian sausage on top. Transfer to the pizza stone in the oven and bake until golden and bubbly, 12 to 15 minutes. Transfer the pizza to a cutting board with the pizza peel. Make another pizza with the remaining ingredients.
- Let the pizza rest for 4 or 5 minutes, then cut into small squares--never triangles. This is called the party cut. Why? Because no matter what's going on, when you're eating Chicago thin crust, it's always a big ol' party.
More about "mauros italian pizza dough recipes"
MAURO’S PERFECT PIZZA DOUGH | SBS FOOD
web Apr 21, 2015 Add the yeast and sugar to the centre of the well, then pour in the water and oil and combine until a dough comes together. Add the salt, then knead on a lightly floured surface for 10 minutes or ...
From sbs.com.au
Cuisine ItalianServings 4
From sbs.com.au
Cuisine ItalianServings 4
BEST PIZZA DOUGH - AN ITALIAN IN MY KITCHEN
web Jun 9, 2021 Pre heat oven to 450° (250° celsius). Punch dough down a few times and divide into 1-3 balls, let dough rest for 20 minutes. Place …
From anitalianinmykitchen.com
4.9/5 Calories 266 per servingCategory Main Dish
From anitalianinmykitchen.com
4.9/5 Calories 266 per servingCategory Main Dish
DETROIT-STYLE PEPPERONI PIZZA RECIPE | JEFF MAURO
web Directions. Make the dough: Put the flour, salt, yeast and sugar in a food processor and pulse to combine. Add the warm water, then process …
From foodnetwork.com
Author Jeff MauroSteps 6Difficulty Easy
From foodnetwork.com
Author Jeff MauroSteps 6Difficulty Easy
AUTHENTIC ITALIAN PIZZA DOUGH RECIPE - RECIPES FROM ITALY
MAURO'S ITALIAN PIZZA DOUGH – RECIPE WISE
web Pizza is a beloved Italian dish that has been popularized all over the world. Mauro's Italian Pizza Dough recipe is an authentic take on the classic pizza crust that is used in Italy. The yeast and beer in this recipe give the crust a unique flavor and texture, while the dough itself is easy to work with and yields pizza crusts that are crispy and chewy. This dough …
From recipewise.net
From recipewise.net
ITALIAN PIZZA DOUGH RECIPE - THE EUROPEAN DISH
web Jul 19, 2022 Instructions. In a small bowl add yeast, 2-4 tbsp. lukewarm water (from the 500 ml) and pinch of (brown) sugar. Cover with a cloth and let yeast activate. In the meantime, in a large mixing bowl add remaining water, 00 flour, olive oil and salt. Once the yeast gets activated, add it in.
From theeuropeandish.com
From theeuropeandish.com
AUTHENTIC NEAPOLITAN PIZZA DOUGH RECIPE - THE BEST PIZZA CRUST!
web Dec 3, 2023 After this Neapolitan pizza recipe bulk fermentation (again, from 3 to 6 hours) it’s time to prepare dough balls. Simply open the lid of your proofing box, turning upside down and let the dough fall on your countertop. The, with the help of a spatula and a kitchen scale prepare 5 dough balls of 260gr each:
From italianpizzasecrets.com
From italianpizzasecrets.com
HOW TO MAKE PIZZA: MARGHERITA RECIPE PLUS HOW TO KNEAD, SHAPE …
web Place the flour in the bowl of a stand mixer fitted with a dough hook. Slowly pour the yeast and water into the flour. When incorporated, mix in the salt and keep mixing on a low speed for 10 ...
From smh.com.au
From smh.com.au
MAURO’S PERFECT PIZZA DOUGH - BIGOVEN
web Add the yeast and sugar to the centre of the well, then pour in the water and oil and combine until a dough comes together. Add the salt, then knead on a lightly floured surface for 10 minutes or until smooth and elastic. Place the dough in a lightly oiled bowl and turn to coat. Cover the bowl with plastic wrap, then stand in a warm, draught ...
From bigoven.com
From bigoven.com
AUTHENTIC NEAPOLITAN PIZZA DOUGH RECIPE
web Aug 20, 2021 2. Uncover the risen dough. 3. Divide the dough into about 8 pieces. 4. Pinch method to make a smooth dough ball (use "pinch and tuck" method in recipe steps. 5. Place the dived dough balls in …
From cucinabyelena.com
From cucinabyelena.com
HOMEMADE PIZZA DOUGH - ITALIAN RECIPE - THE PETITE …
web Jun 21, 2020 Preheat your oven to 250°C-280°C. If you have the fan option, place the baking tray (or pizza stone) on the middle rack, otherwise, place the baking tray on the lowest rack. Stretch the pizza …
From thepetitecook.com
From thepetitecook.com
ITALIAN PIZZA DOUGH RECIPE - THE SLOW ROASTED ITALIAN
web Apr 25, 2023 Cover with plastic wrap and set in a warm place to rise for 1 ½ -2 hours, or until dough has doubled in size. Punch down the dough. Divide dough into 3 equal portions (for pizzas) and place in ziploc bags …
From theslowroasteditalian.com
From theslowroasteditalian.com
AUTHENTIC ITALIAN PIZZA DOUGH RECIPE – A COUPLE COOKS
web Apr 18, 2021 Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface. …
From acouplecooks.com
From acouplecooks.com
AUTHENTIC ITALIAN PIZZA DOUGH RECIPE STRAIGHT FROM …
web Jan 17, 2018 Place it in a large bowl, cover with foil or a clean humid cloth, then let it rise in the oven with the light on. Wait until the mixture has at least doubled in volume (after 1.5 h). Ideally, you should let it triple in …
From nonnabox.com
From nonnabox.com
ITALIAN ARTISAN PIZZA DOUGH RECIPE – BONA FURTUNA
web Whisk the dry yeast, sugar, and warm water together in a large bowl and leave to activate the yeast for about 5 minutes. When the yeast has dissolved and foamed to the surface, add the flour and mix together with a wooden spoon or spatula until it comes together. Don't overwork. Cover tightly with plastic wrap and leave for 30 minutes in a warm ...
From bonafurtuna.com
From bonafurtuna.com
ITALIAN SAUSAGE AND SWEET POTATO PIZZA RECIPE - MSN
web Step 10: Top The Pizza With Shredded Cheese. Sprinkle on a handful of mozzarella cheese in an even layer. Step 11: Add The Italian Sausage And Fennel. Top the pizza with the cooked sausage, fennel ...
From msn.com
From msn.com
DETROIT-STYLE PEPPERONI PAN PIZZA – THE JEFF MAURO - COME ON OVER
web Preheat oven to 500-550 with a rack positioned at the very bottom. Pour olive oil in a large, square metal cake pan (or, ideally, an authentic Detroit-Style Pizza Pan). Place pizza dough in pan and gently stretch out to fit into pan until the dough reaches the corners. If dough is being temperamental, set aside for another 10 minutes to relax ...
From comeonover.com
From comeonover.com
RUSTIC ITALIAN PIZZA DOUGH RECIPE VIDEO • CIAO …
web Nov 22, 2023 5 cups all purpose (or 00 flour ), 1.5 tsp instant dry yeast, 1.5 tsp sea salt, 2.25 cups COLD water. Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be …
From ciaoflorentina.com
From ciaoflorentina.com
MAURO'S ITALIAN PIZZA DOUGH RECIPE - RECIPEOFHEALTH
web Directions: Sprinkle the yeast and sugar into 1/2 a cup of warm water. Pour the flour onto the work surface, and make a crater in the flour. Sprinkle the salt onto the flour.
From recipeofhealth.com
From recipeofhealth.com
21 SUPER BOWL RECIPES EASILY MADE WITH STOREBOUGHT PIZZA DOUGH …
web Feb 9, 2024 Story by Karen Kelly. • 1mo. 1 / 22. 21 Super Bowl Recipes Easily Made with Storebought Pizza Dough ©Provided by Seasonal Cravings US. Ever found yourself craving homemade pizza but lacking the ...
From msn.com
From msn.com
JEFF MAURO PIZZA DOUGH RECIPE: MOUTHWATERING AND FOOLPROOF
web Sep 17, 2023 Jeff Mauro’s foolproof pizza dough recipe begins with mixing the dry ingredients. Once combined, activate the yeast. Next, combine the wet and dry ingredients together. Knead the dough until it’s smooth and elastic. Allow the dough to rise until it has doubled in size.
From bakedideas.com
From bakedideas.com
MAURO'S PERFECT PIZZA DOUGH | SBS FOOD - YOUTUBE
web Nov 9, 2020 Poh gets schooled by Mauro on his favourite way to prepare pizza dough.Get the recipe: https://www.sbs.com.au/food/recipes/mauros-perfect-pizza-doughBrowse h...
From youtube.com
From youtube.com
IRRESISTIBLE STROMBOLI RECIPES FOR A FLAVORFUL FEAST - MSN
web Roll up the edges of the pizza dough to form a log shape before baking in an oven preheated to 375 degrees Fahrenheit for 25 minutes or until golden brown. The finished product is sure to satisfy ...
From msn.com
From msn.com
THE ONLY ITALIAN PIZZA DOUGH RECIPE YOU’LL NEED
web Aug 5, 2017 Add liquid to mixing bowl and add 1 cup of flour and combine well. Once the first cup of flour is incorporated, add the salt and oil. Combine. Now add the remaining flour until that soft, slightly tacky …
From fromcheftohome.com
From fromcheftohome.com
You'll also love
Related Search