Till across the Second World Warfare, pizza as we all know it as we speak was a meals made virtually solely amongst the decrease lessons in Neapolitan society. The Italian higher lessons regarded down upon this avenue meals and would typically keep away from it (what a mistake that was!), however this doesn’t imply that they didn’t discover a option to get in on the pizza motion in some method.
Pizza alla Campofranco (also referred to as “Pizza Raffinata,” or “Refined Pizza”) was invented by a chef who labored for the Neapolitan the Aristocracy. It’s a stuffed, deep dish pizza with a singular brioche-style dough. Not solely is it completely scrumptious, in some ways it’s simpler (and far sooner) to make than conventional Neapolitan pizza.
Watch the Pasta Grammar video:
PIZZA ALLA CAMPOFRANCO RECIPE
Makes: One 10 to 12-inch pizza
Prepare dinner Time: 6 ½ to 7 hours, largely unattended
For this recipe, you will have:
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4 ⅛ cups (500 g) all-purpose flour, divided
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⅔ cup (150 ml) entire milk
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1 ½ teaspoons (6 g) lively dry yeast
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3 massive eggs
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3 teaspoons (20 g) honey
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Salt
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¾ cup (150 g) lard, plus further for greasing
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6 ounces (170 g) sliced ham
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8 ounces (225 g) chopped mozzarella cheese, divided
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2 tablespoons (30 ml) extra-virgin olive oil
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14 ounces (400 g) canned entire peeled tomatoes
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1 garlic clove, peeled
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8 to 10 recent basil leaves
Place 100 grams of flour in a mixing bowl. Warmth the milk in a microwave for about 15 seconds, or till it’s heat (however not boiling). Stir the yeast into the milk till it dissolves fully. Pour the milk and yeast into the flour and stir all collectively till a good, easy paste varieties. Cowl the bowl with plastic wrap and let it rise in a heat place (an oven with the sunshine on works properly) for 1 hour.
After an hour, place the risen “lievitino” combination into the bowl of a stand mixer. Add the remaining 400 grams of flour, the eggs, honey and a pair of tsp. (10 g) of salt. Combine with a hook attachment at a medium/low velocity till all the elements are evenly mixed.
Whereas persevering with to combine, add one spoonful of the lard. As soon as the lard is evenly included into the dough, add a second spoonful. Repeat this course of till all the lard is included.
Take away the dough from the mixer and type it right into a easy ball. Place it in a big bowl, cowl with plastic wrap, and let it rise in a heat place for two hours, or till it roughly triples in dimension.
Grease a big work floor with lard and switch the risen dough into the middle. Lower off ⅓ of the dough and put aside for later. Unfold the remaining dough right into a flat circle utilizing your arms till it’s sufficiently big to drape right into a springform mould with a ten to 12-inch (25 to 30 cm) diameter and a couple of 3 inch (7.5 cm) peak. The dough ought to have the ability to cowl the perimeters of the mould.
Grease the underside and sides of the springform with lard and drape the dough sheet into the mould. Gently press the dough sheet into the corners. Place half of the sliced ham in a layer to cowl the underside, then unfold half of the mozzarella on prime of the ham. Cowl the cheese with one other layer of ham. Save the remaining cheese for later.
Unfold the remaining portion of unused dough right into a flat circle together with your arms, till it’s sufficiently big to cowl the highest of the “pie.” Drape it on prime of the ham. Trim the surplus dough from across the sides of the mould, then firmly press and pinch the highest and facet doughs collectively to seal the pizza shut. The ensuing stuffed pizza ought to fill about half of the mould (it should rise considerably later).
Cowl the pizza with plastic wrap and let it rise in a heat place for two hours.
Whereas the pizza rises, you possibly can put together the tomato sauce. Place the olive oil, canned tomatoes, garlic, basil and a giant pinch of salt in a small saucepan. Carry to a delicate simmer over medium/low warmth and let it prepare dinner, partially coated, till the tomatoes dissolve and the sauce turns into very thick—about half-hour. Salt the sauce once more to style, flip off the warmth and put aside for later.
After the pizza has risen, take away the plastic wrap and unfold the remaining mozzarella cheese evenly on prime. Cowl the highest of the pizza and cheese with the tomato sauce, leaving only a small margin of “crust” free across the edges.
Put the pizza into a chilly oven and set the temperature to 350° F (180° C). Prepare dinner for 35 to 45 minutes (ranging from once you flip the oven on)—till the cheese has melted and the pizza crust turns into golden and begins to brown across the excessive edges.
Let the pizza cool for five minutes earlier than eradicating the springform, chopping and serving.
