Spelt and Oats No-knead Bread (pane con avena e farro)

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The benefits of oats and spelt have been glorified by the health conscious and seem to be living a new renaissance these days. How lovely to think that these have been staple ingredients in the Italian diet since time immemorial, proving once more that our traditional cuisine boasts health recipes to suit most dietary requirements. Naturally such perks are complemented by one other fundamental asset: the both impart a warm, nutty flavour to bread, making them you best allay in the kitchen. So, if you are trying to stay away from refined white bread, this recipe might be just what the doctor ordered.

INGREDIENTS, makes 1 loaf

300 gr (2-3/4 cups) of spelt flour

200 gr (1- 2/3 cups) of unbleached baker’s flour or all purpose flour

380 ml (1- 2/3 cups) of lukewarm water

1 teaspoon of dry yeast

1 teaspoon of honey

2 teaspoons of salt

1-2 handfuls of rolled oats for dusting on top

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HOW TO

1. Mix the flours in a large bowl, add the yeast, honey and water and mix until combined.

2. Add the salt and mix through using a wooden spoon or a spatula. The mixture will be rather sticky and will not require kneading as such. Just mix until all the ingredients are amalgamated. If you think the dough is a little dry, add 1-2 tablespoons of water.

3. Leave the dough to prove in a bowl covered with a damp tea towel for 8-12 hours or until it has more than doubled in size.

4. Dust a working bench with flour, tip the risen dough onto it and fold it into three. Roll it back into a ball using floured hands (the dough will be very sticky, don’t be alarmed!) and place in on top of an oven tray lined with baking paper to prove for 1-2 hours at room temperature, covered with a tea towel.

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5. Heat up your oven to 220 C/430 F. Place an empty metal bowl or skillet on the bottom tray to heat up.

6. When the dough has risen for the second time, dust it with oats and slide the tray in the oven. Fill the hot bowl or skillet with cold water to create steam and close the oven door to block the heat from escaping. After 10 minutes, turn the heat down to 200 C/390 F. Bake for 35-40 minutes or until golden brown and the bottom sounds hollow when tapped.

7. Cool at room temperature on a wire rack. Allow to cool down to 1 hour before slicing.

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Lemon and Olive Oil Ciambella

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Quite simply, my personal idea of comfort food. I suppose you can trace this back to when I was a child and mum would invariably turn to this treat for a Sunday afternoon tea. There was nothing more soothing then hearing those familiar kitchen sounds from my bedroom, where I’d be pretending to do my homework. By the third egg shell being cracked, I’d turn up in the kitchen offering to lend a hand, which in my world meant lick the bowl (and all the utensils). And so these days I make this cake for my two boys. The ritual is the same, I slave, they lick, but once the cake is out of the oven, we can all rejoice!

INGREDIENTS, serves 10/12

2 whole eggs, 2 egg yolks

1 cup of caster sugar

finely grated zest of 1 lemon

seeds from 1 vanilla bean or 1 teaspoon of vanilla paste (or extract)

1/2 cup of olive oil (go extra-virgin if you like a bit of extra flavour, like I do)

1/2 cup of buttermilk

1-2/3 cup of self raising flour

HOW TO

1. Preheat your oven to 180 C, 350 F. Grease and flour a bundt cake tin

2. Beat the eggs with sugar until pale and fluffy

3. Add lemon zest, vanilla and oil and whisk well

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4. Add the flour and mix gently, alternating with the buttermilk to create a smooth batter

5. Bake for 30-35 minutes or until golden and a cooked through. Insert a wooden skewer in the centre of the cake to make sure it’s bakes to perfection. If it comes out clean, happy times! Otherwise give it another 5 minutes in the oven

6. Cool at room temperature in its tin for at least 1 hour, before turning out onto a platter

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Ravioli di Zucca, Cannella and Amaretti (Pumpkin, Cinnamon and Amaretti Ravioli)

DSC_2737A large platter of home-made filled pasta, such as ravioli, tortelli and cannelloni, is always on offer at the Italian Christmas table. Any pasta that is home-made requires that extra amount of labour in the kitchen, and Christmas is the perfect occasion to show your love for friends and family by treating them with the fruits of your work. Or, you can share the load and create a beeline of helpers to roll, fill and shape these delectable nuggets.  If the idea of making your own pasta still scares you, you can use store bough egg wanton wrappers. I won’t judge! You will need about 60 squares. Tortelli with roasted pumpkin and cinnamon, topped with crushed amaretti cookies have been on my family Christmas eve table for as long as I can remember. Yes, this is a laborious dish to prepare, so make sure you are armed with plenty of love, dedication and, most importantly, Christmas spirit!

Love,

Silvia

INGREDIENTS

For the dough (serves 4-6)

4 eggs

400 gr (3- 1/2 cups) of 00 flour

a pinch of salt

For the filling

500 gr (1 pound) of pumpkin (skin on), cut up into chunks

4 tablespoons of extra-virgin olive oil

2 tablespoons of balsamic vinegar

2 cloves of garlic, skin on

1 teaspoon of ground cinnamon

salt and pepper for seasoning

3-4 sage leaves

100 gr (1 cup) of breadcrumbs

50 gr (1/2 cup) of grated parmesan

For the sauce

120 gr (1/2 cup) of butter

8-10 sage leaves

a pinch of salt

freshly ground black pepper

8-10 crunchy amaretti cookies (from Italian delis)

(You can make the filling up to 1-2 days as head and keep it in the fridge)

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HOW TO 

1. Preheat the oven to 200 C, 390 F

2. Place the cut up pumpkin in an oven tray lined with baking paper, season with oil, cinnamon, salt and pepper, scatter the garlic and the sage leaves and bake for 45-50 minutes or until soft

3. Scoop out the pumpkin flesh, squeeze the garlic out of its skin and pulse in a food processor until smooth. Add the breadcrumbs, the parmesan, taste for seasoning and adjust accordingly. At this point I always like to add a little extra cinnamon, but it it entirely up to you to do so or not.

4. Rest the filling in the fridge for up to 48 hours.

To make the dough:

1. Place eggs, flour and salt in a food processor fitted with blades and pulse for 10-12 times or until the mixture resemble wet sand.

2. Tip the mixture onto a floured surface, press it together with your hands and knead it for a few minutes or until smooth

3. Cover the dough with plastic film and rest for 30 minutes to relax the gluten

4. Cut the rested dough into quarters. Work with one piece at a time and keep the rest wrapped in plastic film to prevent it from drying out. Flatten the piece of dough with the palm of your hand, then pass it through the machine’s widest setting three or four times, folding the dough into three each time. Continue passing the dough, each time through a thinner setting, until you get to the second-last setting or the sheet is roughly 2.5 mm thick

5. Dust your working bench with semolina, lay the long sheets of pasta onto it then dot them half way through with one teaspoon of the filling. Make sure to leave about 3 cm between each dollop.

6. Brush around filling with water to moisten. Fold sheet over; press down to seal.

7. Press around each mound to get rid of air bubbles (or the tortelli may burst when you cook them)

8. Cut into 4×4 cm squares with a pastry wheel. Repeat with remaining dough and filling.

9. Lay the tortelli onto a platter dusted with semolina and try not to over lap them

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10. You can cook the Tortelli straight away or freeze them for up  to two weeks.

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To assemble the dish

1. Bring a large pot of salted water to the boil

2. In the meantime, brown the butter with sage and a pinch of salt in a large heavy-based pan until the butter is a pale caramel color and the sage is crispy

3. Cook the Tortelli for 2-3 minutes or until ready and still nicely al dente

4. Using  a slotted spoon, lift them from the water and drop them onto the brown butter pan and sautee for 2-3 minutes or until all the torelli are nicely coated and slightly caramelized. Season them with freshly ground black pepper

5. Arrange the tortelli onto a large serving platter and top them with the fried sage and the crushed amaretti cookies. Serve hot!

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No-knead Spelt Focaccia with Potato and Zucchini

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Move over, white flour! The more recent diets trends have cast the spotilght on an ancient grain that has been enjoying a new-found popularity amongst home-bakers and those with a knack for healthy eating. Spelt, or dinkel wheat, contains a … Continue reading

Pumpkin Seed Wholemeal Bread Rolls

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I was overjoyed when my friend Alessandra, the talented woman behind Dinner in Venice, asked me if I could write a guest post on her blog. I had been inspired by her writing, her photography and her honest quest for the authenticity of Italian food since I started my own blog back in 2011. Like Ale, I am an italian-born woman, recently migrated in an English speaking country (Australia) and, just like Ale, I have been fascinated and enamoured with the bounty of local produce and diverse cuisine my new home-land had to offer. But, after migrating, I could not help missing my Bella Italia, the very scent of it, it’s flavor. My most unsatisfied carving was bread, real bread,  Il pane. Fragrant, crunchy and bronzed, with its inviting crackly crust and a moist and airy crumb. I have learnt to make it at home, from slow-prooving sourdoughs to yeast-risen ones, for more immediate gratification. And everytime a loaf is baking in my oven, I can simply close my eyes and smell my beloved Italy from my sunny Sydney kitchen.

INGREDIENTS, makes 6-8 rolls

2 cups of wholemeal (wholewheat) flour

1 cup of strong baker’s flour (or plain, or 00 flour)

300 ml (1-1/4 cup) of lukewarm water mixed with 1-1/2  tablespoons of dried yeast

1 teaspoon of honey or barley malt syrup

2 tablespoon of extra-virgin olive oil

1-1/2 teaspoons of salt

milk for brushing

2-3 handfuls of pepitas or any seeds you prefer

HOW TO

1. Place the flour in a large bowl, add the water and yeast, honey (or barley malt syrup) and oil.

2. Knead onto a floured bench for 3-4 minutes, then add the salt and keep keading for 3-5 minutes or until the dough is smooth and soft.

3. Rest the dough into a floured bowl and cover with a tea-towel.

4. After 30 minutes, stretch the dough to shape a rectangle, then fold it into three and onto itself. Place the dough back in the bowl. Repeat a second time after 30 minutes. Folding the dough will ensure the softest, moistest crumb.

5. Prove the dough in a warm spot until it has doubled in size.

6. Shape he dough into 6-8 rolls and place them closed together onto an oven tray lined with baking paper. Brush the top with milk, or buttermilk and top them with pepita seeds. Rest the rolls covered with a tea-towel for 30-45 minutes. In the meantime bring your oven to 200 C (390 F)

7. Bake the rolls for 30-35 minutes or until crusty and bronzed and the bottom sounds hollow when tapped. Allow to cool at room temperature before eating.

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Schiacciata con Olio e Rosmarino (Italian Flat Bread with EVOO and Rosemary)

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You may call it schiacciata, pizza bianca or focaccia toscana, but the fact remains that, if you grew up in Italy or you have holidayed there at some point in your life, this would have been part of your daily ritual, offered to you as a snack, merenda, by your mamma, nonna or a friendly neighbour. Italian gulp it down with exceptional gusto in its plain incarnation or accompanied by a few slices of prosciutto or a squashed tomato. Comes September, married with ripe, bursting figs, heralding the end of summer and making the thought of going back to school a little more bearable!                                                                                                           Schiacciata is an intrinsic part of an Italian upbringing and it is more often than not confused with its more notable cousin, Focaccia. Although the two bare an obvious resemblance, they differ greatly in texture. Schiacciata ditches the soft, chewy texture in place of an irresistible crispy crust, each bite so satisfying you will find yourself licking your finger in between morsels, oblivious of social niceties and table manners. Such ineffably light crunch is the result a long, slow fermentation of the dough. It is easy enough to make, but be sure to start this recipe a day ahead or even three, for that matter. The schiacciata here pictured is the offspring of a batch of dough that had been resting in the fridge for that long, the baked product turning out wondrously crunchy and savoury.

INGREDIENTS. serves 4

3 1/2 cups  00 type flour (or plain)

1/2 cup  wholemeal flour

1 teaspoon of dry yeast

1-1/4 cup  lukewarm water

1/2 teaspoon of sugar

2 teaspoons of salt flakes+ more for sprinkling on top

Extra-virgin olive oil, to grease the bowl and to drizzle on top.

Rosemary sprigs

Cheese, figs, salami to serve

HOW TO

1. Dissolve yeast and sugar in water. Stand for 5 minutes or until frothy.

2. Place flour in a large mixing  bowl, add the yeasted water and mix for 1-2 minutes, then tip the dough onto a floured surface, add the salt and knead vigorously for 10 minutes or until the dough is smooth and elastic. Shape it into a ball. A standing mixer fitted with a dough hook will make short work of this. As all flours tend to differ slightly, you may have to add a little more water of a little more flour in order to have the perfect dough. You want a soft, pliable dough, but not too sticky.

3. Rest the dough in an oiled bowl, covered with a tea-towel for 30 minutes, then lift it out, place it back onto a floured surface, stretch it with your hands and fold it into three and then back into a ball. Put the dough back in the bowl to rest for another 30 minutes, then stretch and fold again. As tedious as this process sounds, this is paramount for obtaining a light, crispy and easy to digest base.

4. After the second stretch-and-fold, place the dough in a large oiled container fitted with  lid (like a Tupperware one). Place in the fridge (with the lid on) and slow-prove for a minimum of 6 hours, up to 4 days.

5. When you are ready to make you pizza, take the dough out of the fridge and place it in an oiled bowl and cover it with a tea-towel. Rest at room temperature for 30-45 minutes.

6. Preheat you oven to 200 C (395 F). If using a pizza stone, put in the oven now to heat up. Roll the dough onto a a sheet of baking paper to 1/2 cm  (0,2 inches) thick. Drizzle with EVOO, salt flakes and rosemary and slide onto the hot pizza stone or onto a baking tray. If using a pizza stone, slide off the baking paper after 15 minutes to allow the bottom of the crust to go crispy. Bake for 20-25 minutes or until golden and crunchy. Serve hot, warm or cold with your favorite antipasto snacks.

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Focaccia Pugliese (home-made focaccia Apulian style)

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When it comes to the delicate matter of Focaccia the authentic, 100% born-and bred Italian proudly turns into a -very- opinionated baking expert. Be it as it may that most Italian would rather buy their focaccia at the local bakery instead of baking at home, they all seem to reach a common agreement when it comes to  texture, flavor and, most-importantly, the lightness of the crumb. Don’t try to sell an Italian a dense, doughy, thick bread, whose resemblance to authentic focaccia is a mere matter of those glistening holes dimpled on top. No, no, to the authentic Italian Focaccia connoisseur, that will not do. Focaccia, is not a bread. It is it’s very own creation and you will know you have sunken your teeth into the real thing, when you bite into a feather-light crumb, that comes apart with the slightest involvement of your jaws, leaving you wondering how on earth it is possible to pack so much flavor and such a delightful texture into one humble mouthful.

The secret is now unveiled!

Ingredients, adapted from my Focaccia Genovese recipe

1 tablespoon of dried yeast

3/4 cup lukewarm water

1 teaspoon of barley malt syrup or honey

320 gr (2 3/4 cups) 00 or plain flour

2 tablespoons of extra-virgin olive oil

2 teaspoons of salt

For the glaze : 2 tablespoons of extra-virgin olive oil , 1 tablespoon of dried oregano, 1 cup of halved cherry tomatoes, salt flakes to taste.

How to

1. In a large bowl dissolve  yeast with water, add  flour, oil and  barley malt syrup or honey. Knead for 5 minutes, then add the salt.

2. Knead vigorously until it looks smooth and elastic (feel free to use an electric mixer with a dough hook).

3. Shape into a ball and rest for 20 minutes in a bowl, covered with a tea towel.

4. Stretch it with your hand to form a rectangle and fold into 3 or 4. This step will give strength and texture to your dough and is essential in order to obtain a soft, airy and chewy focaccia.

5. Place the folded dough in an oiled oven tray, cover it with a tea-towel and let it prove for around 90 minutes or until it doubles in size.

6. Once the dough has risen, stretch it out to cover the tray and sprinkle the surface with sea salt.

7. Let it rest for another 30 minutes, than, using your fingertips, press the dough down onto the tray to create lots of little holes.

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8. Drizzle the holes with the glaze and sprinkle with some more salt.

Bring your oven to 200 C (390 F) and bake for 20-25 minutes or  until it looks slightly golden and utterly irresistible…

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Beer and Extra-Virgin Olive Oil Flat Bread (Pizza Scima alla Birra)

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It has become a tradition now to kick off the new year with a bread-dedicated post. After all, I am a self-confessed avid baker (read “bread-baking addict”) and very little else elevates my culinary spirit to blissful excitement more than kneading, beating and shaping a starchy good. I have spent the last couple of weeks back home, visiting family and gorging on love, food and wine and I have been  inspired to fight the seasonal sense of laziness and get back into the kitchen (my mum’s, to be precise, as I am still in Milan), after trying a truly wonderful flat bread at Agriturismo Troilo, in Colle Zingaro, in the Abruzzo region (pictured at the bottom of the page), a few miles away from when my mum is from. Antonina, the talented home-cook who runs the place with grace and a true respect to the authenticity of regional food, didn’t shy away from giving me her recipe, which required 4 ingredients only: oil (good, local EVOO), OO flour, water and salt. The right ratio of those humble ingredients, provides a flaky, pastry-like dough, that crumbles in your mouth as you blissfully stuff it with morsels of home-made salami all happily washed down with a drop of Moltepulciano. It is similar to the recipe Signora Matilde once gave me (which I posted here), and just as good. Those Abruzzese women are a treasure trove of home-cooking secrets and it is vital to pass them on to make sure they are available to the generations to follow.

I have adapted Antonina’s recipes, using beer instead of water, for a slightly more robust flavor and to allow the natural yeast in beer to rise the bread slightly in the oven. Also, I have used a locally produced EVOO, so rich and intense its color is a vibrant hue of emerald green.

Ingredients (serves 4)

2-1/2 cups of OO flour (or plain flour)+ some for heading the dough

3/4 cup of Extra-Virgin Olive Oil (I know, it’s a little extravagant, but it will impart the bread the most beautiful flavor. I wouldn’t advise replacing it for vegetable oil)

a little less than 3/4 cup of beer

1-1/2 teaspoons of salt

How To

Combine flour, oil, beer and salt in a bowl, and mix with a spoon until a dough forms. Knead the dough onto  floured surface for 3-4 minutes until soft nd smooth.

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It should be pliable and a little softer than egg-pasta dough. If it feels too sticky add a little extra flour. If too dry, add a little extra beer.

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Oil a baking dish and flatten the dough onto it. Score the dough with a pastry cutter to create a criss-cross pattern.

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Once the bread is baked and slightly cooled, the scoring will make it easier to cut in chunks. Bake at 200 C (395 F), conventional oven, for 30-35 minutes or until the top is bronzed and crunchy.

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Cool at room temperature for 10-15 minutes, then carefully lift out of the baking dish, break up into chunks and serve with cold cuts of meat and cheese for the ultimate antipasto.

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Home-made Panettone with Figs and White Wine

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For us Italians, very little speaks of Christmas as loudly as this dome-shaped famous bread. In fairness, to call it “bread” is a little far-fetched… May this be because of the generous presence of butter, eggs, sugar and dried fruits….yes, let’s be frank here, it’s a cake, and a very rich one! At Christmas though, I refuse to deprive myself of the joys and frivolities this season brings, even if it means accommodating a little extra cellulite along with merry spirit. I don’t know many people who would go through the trouble of baking Panettone at home. I won’t lie to you, this recipe is not for first-time bakers or for those who need instant gratification. It is not difficult, but it requires one thing that we all seem to lack a little these days: patience! My strongest advise is not to go near this unless to have some to spare. But if you are willing, and following detailed instructions is your strong suit, please, don your festive apron, play some merry carols and get ready!

 step 1

350 gr (2-1/4 cups) of sultanas, 100 gr (1 cup) of raisins, 250 (2 cups) gr of semi dried figs, soaked in a bowl with 200 ml (3/4 cup) of rum and enough water to cover them.

Soak for a minimum of 3 hours, preferably overnight

 step 2

Making the ferment (biga)

100 ml ( a little less than 1/2 cup)of milk

100 gr (3/4 cup) of flour

1 sachet of dry yeast

1 teaspoon of sugar or barley malt syrup.

Mix the ingredients in a bowl with a wooden spoon until combined. Cover with a tea towel and leave to prove for 1-1 1/2 hours, or until bubbly and doubled in size.

Step 3

Risen dough from step 2

200 ml (3/4 cup) of white wine or Prosecco

300 gr (2-1/2 cups) of 00 flour (or plain)

3 tablespoons of sugar

2 tablespoon of soft butter

Work the risen ferment with a spoon, then the wine (or prosecco, if you feel extra festive),  flour, sugar and the soft butter. Knead until all the ingredients are well incorporated and the dough is soft and smooth. Place back in the bowl, cover and leave to rest for 1 hour.

Step 4

Risen dough from step 3

290-320 gr (2- 3/4 cups) of 00 or Manitoba (or plain) flour

100 gr (1/2 cup) of sugar

3 tablespoons of honey

3 eggs

75 gr (1/3 cup) of soft butter, cubed

1 1/2 teaspoon of vanilla extract or paste

finely grated zest of 1 orange

dried fruit from step 1, drained

110 gr (1 cup) of candied peel dusted in a little flour.

Work the risen dough onto a floured board or use a standing mixer fitted with a dough hook (better option, if at all possible, because at this point the dough will be hard to handle), add 290 gr (2 cups) of 00 or Manitoba flour (or plain flour, if specialty flours are hard to come by),  sugar, honey and the eggs, one at a time. The dough will be sticky and difficult to work, but don’t despair, it will come together in the end! Add the butter and knead well to incorporate, adding 30-50 gr of extra flour if needed. Mix in the vanilla and zest. Knead for 20 minutes by hand or 7-10 minutes using a standing mixer, or until the dough is transparent and shiny when stretched with your fingers. Drain the fruit that has been soaking. Stretch the kneaded dough to shape a rectangle, cover with fruit and candied peel (if using), fold onto itself, then shape into a ball and leave to rest in an oiled bowl covered with a tea towel for 30 minutes.

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Step 5

Stretch the dough with your hands to shape a rectangle, fold into three and then onto itself to form a ball. Put the dough back in the oiled container and rest for 30 minutes. Then repeat the stretching and folding one more time. Place the dough to rest in the bowl covered with a tea towel for 2-3 hours or until doubled in size. Folding the dough will ensure you an even and soft texture, with a moist, creamy crumb. Worth the pain!

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Step 6

Prepare the moulds. This quantity will be enough for 2 large Panettone, 4 medium ones or 12 mini ones (perfect for edible gifts). Only fill the mould until it’s 3/4 full as the dough will rise in the oven when baking.

If not using a special panettone mould, you can use a round tin, lined with baking paper. Make sure to create a ring of paper tall enough to accommodate room for rising.

Prove the Panettone in its mould or tin for 2 hours at room temperature, uncovered, to encourage  the formation of a slightly crusty top. Make sure to sit the mould or tin on a tray, to easily transport it to the oven when ready to bake.

In the meantime, bring your oven temperature to 180 C (380 F). Place an empty metal bowl or a skillet in the lower rack of the oven to heat up.

Slash a large X on the top of the panettone and place a large knob of butter in the middle.

Place the tray in the oven, fill the empty metal bowl or skillet with iced water to create steam and close the door. The steam will encourage even rising and moisture.

Bake for 45–55 minutes or until evenly risen and the colour of dark caramel. A wooden skewer inserted in the centre should come out moist, but not doughy. If it looks like it’s browning too fast, cover it with baking paper, but keep in mind that the crust is supposed to be quite dark.

As a general rule, a large panettone will take 45-50 minutes, a medium one 35-40 and mini ones 25-30.

 Take the panettone out of the oven. If using a metal tin, let the bread cool completely in the pan before slicing and serving.

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If using a panettone mould, pierce two long metal skewers or knitting needles all the way through the bottom half of the panettone and through the paper. Hang the panettone upside-down over a large stockpot or between two objects of equal height.  Cool it for a minimum of 6 hours.

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Love,

Silvia

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Frittelle, Italian savoury donuts

No matter how loudly nutritionists will speak against deep-fried food, I do allow myself and my children the occasional indulgence. I fiercely stand by my credo that “once in a while” will do you no harm, and, quite frankly, if it makes you happy when you eat it, than it’s got to be good for you! In moderation, that is…

When we were children, my mamma used to apply pretty much the same rule, and her home-cooking was predominantly healthy and very nutritious. So, on special occasions, if we’d been really, really good, she would set off in the kitchen to fry off these delicious, golden nuggets, while we, children and Papà, would patiently wait, slowly inebriated by the savory and warm smell of what was to be our Sunday dinner.

The memory alone is worth the occasional intake of deep-fried food…

These savoury donuts, frittelle, are made using a slowly fermented pizza dough. You can make them using a larger amount of yeast and less rising time, but I have to warn you that they won’t be as light, crispy and easy to digest.

To make the dough, simply follow the same steps as if you were making pizza dough.

Ingredients for the dough

3 1/2 cups  00 type flour (or plain)

1/2 cup  wholemeal flour

1 teaspoon of dry yeast

1-1/4 cup  lukewarm water

1/2 teaspoon of sugar

2 teaspoons of salt flakes

Extra-virgin olive oil, to grease the bowl and to drizzle on top.

How to

Dissolve yeast and sugar in water. Stand for 5 minutes or until frothy.

Place flour in a large mixing  bowl, add the yeasted water and mix for 1-2 minutes, then tip the dough onto a floured surface, add the salt and knead vigorously for 10 minutes or until the dough is smooth and elastic. Shape it into a ball.

As all flours tend to differ slightly, you may have to add a little more water of a little more flour in order to have the perfect dough. You want a soft, pliable dough, but not too sticky.

Rest the dough in an oiled bowl, covered with a tea-towel for 30 minutes, then lift it out, place it back onto a floured surface, stretch it with your hands and fold it into three and then back into a ball. Put the dough back in the bowl to rest for another 30 minutes, then stretch and fold again.

As tedious as this process sounds, this is paramount for obtaining a light, crispy and easy to digest base.

After the second stretch-and-fold, place the dough in a large oiled container fitted with  lid (like a Tupperware one). Place in the fridge (with the lid on) and slow-prove for a minimum of 6 hours, up to 36 hours.

When you are ready to make you pizza, take the dough out of the fridge and place it in an oiled bowl and cover it with a tea-towel. Rest at room temperature for 30-45 minutes.

Roll the dough onto a floured surface to 1/2 cm  (0,2 inches) thick.

Cut the dough into rectangles and score each in the middle to allow even rising when fried.

Fill a deep-fryer or a frying own with vegetable oil and. To test of the oil temperature is ready, drop in a cube of bread: if it sizzles straight away and turns golden in 30 seconds, the oil is ready. Fry the cut dough in 3-4 batches,  2-3 minutes on both sides.

Drain on kitchen paper, sprinkle with salt flakes and serve hot with cold cuts of meat, torn mozzarella balls, cherry tomatoes or whatever takes your fancy.

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