The wonderful Daring Bakers blogged pizza this past week, but not any kind of pizza, an authentic piziolla style pizza with high flying tossing and flipping, the way the pro's do it. Did you know there are major pizza tossing competitions in America as well as Italy?
I was looking forward to this challenge and I thought with how often I make homemade pizza it would be a breeze. I should have taken pictures long ago but I kept putting it off and thought to myself I'll do it next week. This past week when it was posting time I was still getting over a cold and wasn't up to playing with the dough, let alone tossing it, so I unfortunately passed on this months challenge. :(
So here it is Friday night, pizza night in our household! I had already planned on the types of pizza I was going to make for the challenge so I went ahead and made those tonight. Besides pizza, I made Panzerotti's, little folded pizza's, simply with cheese and sauce. For one of the pizza's I made my kids' favorite of pepperoni.. my little American traditionalists, and for my pizza I made Pancetta, Fig, and Arugala with Roasted Tomatoes, Garlic and Sweet Vidalia onions. The house smelled so wonderful with the roasting of the vegetables!
For some reason I still haven't been able to get fresh figs in my area, so I used some dried figs I have on had and reconstituted them in Madera wine. Madera has undertones of raisins, it was a wonderful choice for soaking and softening the figs.
I had my Italian butcher slice the pancetta around 1/2 inch thick and then I cut them into cubes. After browning them slightly they were a perfect size. They continued cooking in the oven while the pizza's were baking. I left the arugala in semi large and whole pieces. Arugala is a peppery leafed salad type green. Very similar in spice to a red radish or horseradish. Very common in Italian cuisine. I also used fresh buffala motzarella medalions.
I did try tossing my pizza'a but that didn't go well. I prefer draping my pizza dough over my hands and then pressing them into the dish. I'm definitely not pizziola pro material. I also pre bake my dough for 15 minutes. I know this is so not normal, but when I use heavy ingredients it it works better to get an evenly baked pizza.
Here in the picture below you can see the little Panzi's.. very traditional in our home. I make panzi's in different shapes and sizes often in my home. On Christmas eve night, we make large Panzerotti's (as well as sea food) and stuff them with sausage, vegetables, sauce and cheese.
I still need to get caught up on reading everyones Daring Baker Challenges!
Have a great weekend Y'all!
Ciao and Buon Appetito!