momma's kitchen
you knead fried pizza
by Camille Di Loreto
(return to food)
One of my fondest memories as a child was making homemade pizza with my
Grandmother. It was truly a warm and fuzzy experience. Grandma was always
so organized in everything she did. She was the same way in her baking. She
prepared the kitchen with all the necessary ingredients. The large bowls,
measuring cups, wooden spoons, unbleached flour, package of yeast, olive
oil, shredded cheese, salt, fresh crushed tomatoes and herbs were
strategically placed on the table ready for her trusty hands to commence
the work. She was a maestra ready to take command of the orchestra as she
overlooked her instruments and ingredients.
She was a maestra ready to take command of the orchestra as she
overlooked her instruments and ingredients.
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One of her cherished baking
items was her custom- made wooden board. This wooden board was very special
to me since I was convinced it held some special mystical quality. Just the
sight of it being placed on the table meant wonderful things were about to
happen. This board was actually a simple wooden board my Grandfather cut to
Grandma specifications. It was almost large enough to fit over half of the
kitchen table. It was the right size for making all sorts of delicious
treats such as cookies, breads, pastas etc. It was perfect for rolling and
kneading dough since it was so large one ever worried about the dough
rolling off the board. Plus an added feature was because the board was so
large several people were able to use the board at once. The sight of this
board coming out of it�s hiding place just brought a smile to my face.
This particular day Grandma prepared in her usual fashion to make pizza.
She proofed the yeast. She made the flour mound with the hole in the
middle for the wet ingredients. She sprinkled the salt over the flour. She
carefully placed the yeast mixture into the hole. Slowly she combined the
liquid ingredients with the dry. This mass of flour was transformed into a
large ball of dough with her careful kneading. At this point the maestra
allowed me to do my bit part in her performance. Under her supervision I
was allowed to knead the dough. "Not too long." She explained the dough
would become hard with too much kneading. Once this was done she placed the
dough in a large oiled bowl. She covered the bowl with a large towel and
placed it in the warmest spot in the kitchen. In just 1 hour we would be
making Grandma's Pizza.
I watched with
amazement as this normally gentle lady punched the bloated dough with such
vigor it always caught me by surprise.
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I watched and watched to see the dough grow from a small round ball into
the huge balloon practically covering the entire diameter of the bowl. I
loved watching this transformation - the smell of yeast and flour
overwhelming the kitchen. Once this process was complete, I watched with
amazement as this normally gentle lady punched the bloated dough with such
vigor it always caught me by surprise. Now the final stage of Grandma's
pizza making was in place. Before she started kneading her dough for the
second time, Grandma checked the temperature of the oven. Much to her
surprise it was not hot. Alas the maestra was thrown for a loop. This did
not happen often. The oven, which was turned on over an hour ago never,
preheated. "Mannaggia Mia!" she proclaimed. What was she going to do! In all
her planning, this was not something she could have imagined.
Grandma stepped back and looked at the oven. She pressed buttons. She
smacked the oven door. She even called on a higher authorities - St.
Anthony, St. Francis and St. Ann. Nothing happened. How was she going to
make pizza without an oven? It has never been done. What was she to do with
all the prepared dough and topping. Suddenly it came to her like a flash of
lightening. She was not going to allow a broken oven to get in the way of
making pizza. I watched Grandma and I waited. I could tell she had a plan.
Her eyes lit up. She thanked the Saints for the divine inspiration. Grandma
was going to make Fried pizza!
How was she going to
make pizza without an oven?
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Now this was a new one for me but she assured me it would work just fine.
She said it in such a way one would think she made fried pizza all the
time. She took out her two large frying pans and oiled them. She formed
the dough just the right size to fit the pans. She placed the dough in her
oiled frying pans. First she browned one side slowly watching for the dough
to rise in the pan. She then turned the dough over. While the second side
slowly browned and rose she placed the toppings of tomatoes, fresh basil,
mozzarella cheese and basil. I watched. I waited. I was amazed. It turned
into pizza. It was just great. Score one for Grandma. It was truly
delicious.
It was so delicious that this became a tradition for us. In the summer
when Grandma wanted to make pizza and the kitchen was too hot she simply
made fried pizza. No need to turn on the oven.
I have since adopted this little gem for myself. It is truly a fantastic
way to make pizza very quickly and the taste is wonderful. Pizza is a great
treat in the summer since so many our gardens are over flowing with
tomatoes, peppers zucchini and basil. Try it with your family.
If you have any kitchen memories to share, please contact me at
[email protected].
Here is a pizza recipe for you.
Dough Recipe
1 dry yeast packet (.25ounce)
3 cups unbleached four
1 teaspoon sugar
2 tablespoons salt
2 tablespoons olive oil
1 cup water
Dissolve the yeast in 1 cup warm water (110 degrees) combined with 1
teaspoon sugar. Stir slightly. Let stand about 10 minutes till mixture
doubles in size and looks bubbly.
In a large bowl, place the 3 cups unbleached flour leaving a hole in the
middle. Place the olive oil and salt in the middle of the hole. Place the
dissolved yeast in the hole and slowly begin to combine the ingredients and
form a dough ball. Remove the dough ball onto a clean slightly floured
surface and gently knead for about 5 minutes. If dough is too sticky add a
little flour.
Place dough ball in a clean oiled bowl. Cover with plastic wrap. Let stand
for about 1 hour. Dough should at least double in size.
Once this is complete take out your favorite frying pan. I prefer a non-
stick pan. I also spray it with Pan or any non-oil spray. In addition I add
about a teaspoon of olive oil to the pan. Pre-heat the pan over medium
burner. Place the well- flattened, well- formed dough into the frying pay.
Over medium heat begin browning one side then the other side. The dough
will rise in the pan slightly. This is a good thing. It should poof a bit.
(This is a technical term!)
After the second side has been turned over begin placing the desired
ingredients on the fried dough. Just a little advice - do not place too
much tomato mixture and cheese on the fried dough. It can become a soupy
mess.
Toppings
1 large can whole Italian tomatoes crushed
8 large fresh basil leaves chopped
Fresh mozzarella- shredded or sliced thinly
Fresh ground pepper
4 cloves fresh minced garlic
1 medium size purple onion- chopped
Combine all ingredients except the shredded mozzarella in a large bowl. Set
aside.
When fried dough is ready place the tomato mixture then the mozzarella on
the dough.