Pizza Alla Pugliese Recipes

Steps:

• Put baking stone on the middle shelf of oven; preheat oven on highest setting for at least 1 hour.
• While oven is heating, heat 2 tablespoons oil in a pan over med-high heat.
• Add in onion; saute 4-5 minutes, or until translucent.
• Season with salt; remove from heat; let cool.
• Make 1 pizza at a time unless your peel can accommodate both pizzas.
• Flour work surface and hands; shape dough ball on counter; transfer it to flour-dusted pizza peel.
• Sprinkle half of the cheese evenly over the surface of dough; spread half of the sauteed onion on top; drizzle 1 tablespoons olive oil over the surface, spiraling it out from the center.
• Sprinkle the top with pepper to taste.
• Carefully slide the pizza from the peel onto the baking stone; bake 7-9 minutes.
• When it is done, the crust should be puffy and slightly charred on the edge and thinner in the center; the underside of the crust should be brown and crisp, not white and soft.
• Remove the finished pizza from the oven and serve it whole, or let if cool for about 2 minutes before slicing and serving.
• Repeat with the remaining ingredients to make the second pizza.

Steps:

• Place a baking stone on the middle shelf of the oven; preheat oven to highest setting for at least 1 hour.
• *Make pizza one at a time unless your peel and oven can accommodate both pizzas.
• Shape dough on floured surface; transfer dough to a peel or inverted sheet pan that has been dusted with flour.
• Spread half the onion slices over the dough; sprinkle half of the cheese over the onions, the scatter half each of the nuts and rosemary over the top.
• Drizzle 1 tablespoon oil over the top, spiraling it out from the center.
• Carefully slide the pizza from the peel onto the baking stone; bake 7-9 minutes.
• When pizza is done-crust should be puffy and slightly charred on the edge and thinner in the center, and the cheese should be golden.
• The underside should be browned and crisp, not white and soft.
• Remove pizza from oven and serve it whole or let it cool for about 2 minutes before slicing and serving.
• Repeat with the remaining ingredients to make the second pizza.

Steps:

• Place a baking stone on the middle shelf of the oven; preheat oven to highest setting for at least 1 hour.
• Flour work surface and hands; shape dough ball on counter; transfer it to flour-dusted pizza peel.
• Spread ½ cup of tomato sauce over the surface of the dough, leaving ¼ inch border.
• Spread half the garlic over the sauce, then top with 2 tablespoons grated cheese.
• Drizzle 1 tablespoon of the olive oil over the surface, spiraling it from the center.
• Sprinkle half the oregano over the top.
• Carefully slide the pizza from the peel onto the baking stone; bake 7-9 minutes.
• When it is done, the crust should be puffy and slightly charred on the edge and thinner in the center.
• The underside of the crust should be brown and crisp, not white and soft.
• Remove pizza from oven and serve it whole (usually 1 pizza per person). or let it cool for about 2 minutes before slicing and serving.
• Repeat with the remaining ingredients to make the second pizza.