What is a good recipe for an authentic homemade Italian pizza?

My recipe (from mia nona) is 1 cup of flour, 2 tsps of dry yeast, 1/4 cup water (warm). Mix the water yeast and 1/4 cup of the flour and let stand till it foams. Slowly work in the rest of the flour and knead for about 10 minutes. Cover and let rise until double. Spread out the crust very thin leaving a thicker outer edge. Spread a good marinara lightly over the dough. Top is whatever you want (lightly). Bake at 400 for 20 min. The crust will be firm but a little chewy like good Italian bread. The toppings should be sparse enough to see the dough below.

Answer

Found at: http://www.sanpellegrino.com/articolo.asp?id=205

Dissolve 25g of brewer?s yeast in 1.5 dl of warm water together with 1 teaspoon of sugar and let it rest for 10 minutes. Remember never to put salt in direct contact with brewer?s yeast because it blocks the fermentation process, while sugar encourages it. At this point, we need to prepare the dough. If you have a marble countertop or a large wooden cutting board which is in a single piece (and is therefore without seams), use this after having sprinkled it with a bit of flour. If you don?t have anything of the sort, it?s best to use a large mixing bowl; the results should be the same.

Place 500g of type-0 flour in the bowl or on the countertop and sprinkle this with 1 teaspoon of salt. Make a gully in the center and pour in the yeast solution plus another 1.5 dl of warm water and 2 tablespoons of oil. Vigorously kneed the dough until it?s soft, smooth and supple, but not sticky. Add a bit of flour if necessary.

Round the dough into a ball and place it in a large floured bowl. Make an X-shaped cut into its surface, cover it with a cloth and allow it to rise in a place that?s warm (but not on a home radiator system) and well protected from draughts. It will be ready when it?s doubled in size, after around 60-90 minutes, this depending on several factors.

Use your hands to punch down the pizza dough in the bowl or on the floured countertop. Spread it out with your hands and place it on a low-edged, well-oiled baking sheet. Press it down with your fingertips to evenly distribute it over the sheet. Allow it to rise once again, in a warm place and covered, for 1 hour.

When it?s finished rising, cover it evenly with canned tomato pulp and bake it at 220?C (425?F) for around 20 minutes. Remove the sheet from the oven and quickly cover the entire surface of the pizza with sliced mozzarella (which has been well drained if you?re using the kind preserved in water). Add a few leaves of fresh basil and return the pizza to the oven for another 10 minutes.

The varieties are endless. In fact, there are over 1000 pizza toppings around the world, so follow your own, personal taste. Just a word of warning: add any raw ingredients immediately, such as the tomato pulp; these should always be minced or cut into small pieces. As for the cooked ingredients and cheeses, also mince or chop these finely, and add them only for the last 10 minutes.

Answer

Go to Foodnetwork.com or foodtv.com (they will both go to the same place) and In the search box type pizza and for an authentic italian pizza I would reccomened you try Mario Batalis Pizza recipe! Enjoy

Answer

You'll find very good, traditional recipes on www.cibochepassione.com and www.cookaround.it . These websites are in Italian though, so I don't know if they are of any use to you. Always remember this "golden rule" when preparing Italian food: less is more! Italian dishes usually contain 3 to 4 different ingredients at the most, so don't overload your pizza because it won't improve the taste. Good luck!

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