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pizza, calzone & stromboli pizza dough p. 34 calzone p. 36 stromboli p. 37 pickled mushroom and gruyère pizza p. 38 fresh spinach and pancetta pizza p. 39 pizza with goat cheese p. 40 pizza with prosciutto and arugula p. 41 grilled pizza with tomato-balsamic sauce, chicken & eggplant p. 43 grilled mushroom, onion & fontina pizzas p. 44
pizza dough M a k e s 4 i n d i v i d u a l p i z z a s o r c a l z o n e s o r 2 s t r o m b o l i ; e a c h s e r v e s 4 11/2 11/4 11/2 1 lb. (31/2 cups) unbleached bread flour; more as needed 2 tsp. sugar or honey tsp. table salt (or 21/2 tsp. kosher salt) tsp. instant yeast Tbs. extra-virgin olive oil; more as needed Semolina flour (optional) This versatile dough also works for calzones and stromboli. It’s best to mix the dough at least a day ahead. It keeps for 3 days in the refrigerator or 3 months in the freezer. 1. Combine the flour, sugar or honey, salt, yeast, and olive oil in a large bowl or in the bowl of an electric stand mixer. Add 11 fl. oz. (11/4 cups plus 2 Tbs.) of cool (60° to 65°F) water. With a large spoon or the paddle attachment of the electric mixer on low speed, mix until the dough comes together in a coarse ball, 2 to 3 minutes by hand or 1 to 2 minutes in the mixer. Let the dough rest, uncovered, for 5 minutes. 2. Knead the dough: If using an electric mixer, switch to the dough hook. Knead the dough for 2 to 3 minutes, either by hand on a lightly floured work surface or with the mixer’s dough hook on medium-low speed. As you knead, add more flour or water as needed to produce a ball of dough that is smooth, supple, and fairly tacky but not sticky. When poked with a clean finger, the dough should peel off like a Post-It ® note, leaving only a slight residue. It may stick slightly to the bottom of the mixing bowl but not to the sides. 3. Chill the dough: Lightly oil a bowl that’s twice the size of the dough. Roll the dough in the bowl to coat it with the oil, cover the top of the bowl tightly with plastic wrap, and refrigerate for at least 8 hours and up to 3 days. It will rise slowly in the refrigerator but will stop growing once completely chilled. If the plastic bulges, release the carbon dioxide buildup by lifting one edge of the plastic wrap (like burping it) and then reseal. 4. To make a pizza, follow the directions on the facing page. 5. To freeze the dough: After kneading the dough, divide it into 4 pieces for pizzas or calzones or 2 pieces for stromboli. Freeze each ball in its own zip-top freezer bag. They’ll ferment somewhat in the freezer, and this counts as the rise. Before using, thaw completely in their bags overnight in the fridge or at room temperature for 2 to 3 hours. Then treat the dough exactly as you would regular overnighted dough, continuing with the directions for making pizzas, calzones, or stromboli. —Peter Reinhart tips for making pizza Carefully stretch the pizza dough into a circle with your hands and knuckles. If the dough is resistant to stretch, let it rest for a few minutes. Spread on the pizza sauce with a light hand to avoid a soggy crust.
Page 1 and 2: Italian 200 Recipes for Authentic I
Page 3 and 4: © 2012 by The Taunton Press, Inc.
Page 5 and 6: cavatelli with arugula and ricotta
Page 7 and 8: uschetta with Black Bean Soup herbe
Page 9 and 10: occoli raab and cannellini beans on
Page 11 and 12: stuffed mushrooms with pancetta, sh
Page 14 and 15: eggplant parmigiana rolls with pine
Page 16 and 17: grilled garlic bread S e r v e s 8
Page 18 and 19: mussels stuffed with spinach and pa
Page 21 and 22: prosciutto-wrapped melon with mint
Page 23 and 24: uschetta with grilled eggplant and
Page 25 and 26: fennel and orange salad with red on
Page 27 and 28: grilled sourdough panzanella M a k
Page 29 and 30: white bean soup with sautéed shrim
Page 31 and 32: pasta e fagioli M a k e s 1 6 c u p
Page 33 and 34: capellini and kale soup S e r v e s
Page 35 and 36: cannellini bean and kale soup with
Page 37: Black Bean Soup with pizza Sweet wi
Page 41 and 42: calzone S e r v e s 4 1 recipe Pizz
Page 43 and 44: pickled mushroom and gruyère pizza
Page 45 and 46: pizza with goat cheese S e r v e s
Page 48 and 49: grilled pizza with tomato-balsamic
Page 50 and 51: pizza dough Y i e l d s a b o u t 1
Page 52 and 53: pasta spaghetti with summer tomato
Page 54 and 55: summer tomato sauce m a k e s a b o
Page 56 and 57: Cooking Pasta Properly Help your pa
Page 59 and 60: fettuccine with green beans and wal
Page 61 and 62: spicy capellini S e r v e s 6 1/3 c
Page 63 and 64: orecchiette with caramelized onions
Page 65 and 66: igatoni with sun-dried tomato and f
Page 67 and 68: gnocchi with creamy gorgonzola sauc
Page 69 and 70: orecchiette with tomatoes, basil &
Page 72 and 73: fettuccine with artichokes, hazelnu
Page 74 and 75: gnocchi with brown butter, sage & p
Page 76: cool penne with olives, capers & fe
Page 79 and 80: sicilian vegetable lasagne M a k e
Page 81 and 82: gemelli with asparagus and carameli
Page 83 and 84: spinach and ricotta lasagne S e r v
Page 85 and 86: continued from p. 79 basic cream sa
Page 87 and 88: spaghetti with garlic, hot pepper &
Page 89 and 90:
orzo with shiitakes, caramelized on
Page 91 and 92:
spaghetti with arugula, tomato & ri
Page 93 and 94:
fettuccine with tomatoes, capers &
Page 95 and 96:
tortellini in broth with roasted ve
Page 98 and 99:
aked ziti with tomato, mozzarella &
Page 100 and 101:
pasta shells with chickpeas, fennel
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continued from p. 96 ravioli pasta
Page 105 and 106:
campanelle with sausage and leeks S
Page 107 and 108:
gemelli with cauliflower, scallions
Page 109 and 110:
farfalle in a broth of wild mushroo
Page 111 and 112:
asparagus ravioli with brown butter
Page 113 and 114:
spaghetti with green garlic and oli
Page 115 and 116:
cavatappi with artichokes and three
Page 117 and 118:
avioli with grilled vegetable sauce
Page 119 and 120:
orecchiette with caramelized garlic
Page 121 and 122:
gnocchi with sausage and leek ragù
Page 123 and 124:
spaghetti alla carbonara S e r v e
Page 125 and 126:
120 p A s ta
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eef and pork ragù lasagne S e r v
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spaghetti and meatballs m a k e s 1
Page 131 and 132:
otini with spiced tomato and black
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ucatini in a spicy tomato sauce wit
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neapolitan rib and sausage ragù M
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classic meat lasagne m a K e S T h
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fettuccine with tuna, lemon & fried
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capellini with shellfish, haricots
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tortellini en brodo M a k e s a b o
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herbed farfalle and grilled chicken
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spaghetti with spicy shrimp, cherry
Page 149 and 150:
pasta with tuna, tomato & green oli
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linguine with shrimp, caramelized o
Page 153:
orecchiette with broccoli raab and
Page 157 and 158:
Black Bean Soup Pork Scaloppine wit
Page 159 and 160:
chicken with marsala, mushrooms & g
Page 161 and 162:
chicken breasts stuffed with prosci
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chicken piccata with fried capers S
Page 165 and 166:
aised italian chicken with green be
Page 167 and 168:
tuscan grilled chicken, sausage & s
Page 169 and 170:
oasted turkey breast, porchetta sty
Page 171 and 172:
eaded veal scaloppine with tricolor
Page 173 and 174:
pork scaloppine with prosciutto, sa
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170 m a i n c o u r s e s
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ollito misto S e r v e s 1 0 t o 1
Page 179 and 180:
pan-seared steak pizzaiola S e r v
Page 181 and 182:
eggplant parmigiana S e r v e s 4 F
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continued from p. 177 All about Egg
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Black barley Bean risotto Soup with
Page 187 and 188:
creamy polenta M a k e s a b o u t
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gorgonzola polenta M a k e s a b o
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isotto of sweet sausage and broccol
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isotto alla milanese S e r v e s 6
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Corn: A Buyer’s Guide There are f
Page 198 and 199:
All about Barley Barley is probably
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preparing artichoke bottoms 1. Fill
Page 202:
utternut squash risotto with bacon
Page 205 and 206:
parsnip risotto with pancetta and s
Page 207 and 208:
alsamic-glazed brussels sprouts Bla
Page 209 and 210:
sautéed broccoli raab with balsami
Page 211 and 212:
gratin of sautéed cauliflower, tom
Page 213 and 214:
grilled eggplant with olive, orange
Page 215 and 216:
glazed carrots with marsala S e r v
Page 217 and 218:
fava beans with prosciutto, mint &
Page 219:
sautéed escarole with raisins, pin
Page 222 and 223:
acini di pepe pasta with zucchini a
Page 224 and 225:
cauliflower sformato S e r v e s 6
Page 226 and 227:
cannellini beans with lemon, roaste
Page 228 and 229:
desserts rustic fig and raspberry m
Page 230 and 231:
grilled fresh figs with ice cream a
Page 232 and 233:
carefully transfer the cookies to a
Page 234 and 235:
how to assemble tiramisù Break one
Page 236 and 237:
hazelnut butter M a k e s a b o u t
Page 238 and 239:
tips for making the crust • If yo
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gingerbread biscotti M a k e s a b
Page 242 and 243:
how to make biscotti Don’t overmi
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A Few Tools Make Things Easy Nougat
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lemon curd filling 6 egg yolks 3/4
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c o n t r i b u t o r s Bruce Aidel
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James Peterson worked in a number o
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i n d e x A Acini di Pepe Pasta wit
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K Kale Cannellini Bean and Kale Sou
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Sausage, 121 Baked Ziti with Tomato
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COOKING Authentic Italian Home Cook
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