A rustic pizza

When Italy's secrets begin to unfold you, it's good to open your eyes and mind.This is what I did when Piero showed me how to do, simple and elegant, the best pizza dough and, in the end, I had under my nose, the best rustic pizza I ever ate.
All colors of Sicily has leaded its flavor in that easiest pizza dough seasoned godly with a simple tomato sauce.
What could I more to say ? This story is long but the miracles' making is a piece of cake. Try it and you'll tell me how you find it to be. 

The dough:
3 cups flour
1 tsp yeast
¼ cup warm water
¾ cup cold water
1-2 tbs olive oil
sea salt
The sauce:
some 300gr  tomatoes (smashed)
2 tbs olive oil
2 clove of garlic(chopped)
2 chopped onion
a good handful of fresh basil (keep away some leaves to finish).
2 chopped anchovy filets
Sea salt
4 balls of  mozzarella, sliced

-Proof the yeast with a bit of warm water. Slowly add cold water, then flour, salt and mix all. Dribble in that olive oil. It could/should be a bit sticky at the end. Bench it. Knead the dough. Bowl it. Cover it with cling wrap. Let it rest for not more than 50 minutes.
Then, massage the dough on a very well floured board. Get it into a ball. Divide it into two parts. Cuddle them and then wrap them in cling wrap. Then, let'em in the fridge overnight.
- Simmer(but not smoke) onions, garlic, anchovies in 2 tablespoons hot olive oil. Easly add the tomatoes.
Season with salt and pepper on your own taste.Keep all simmering and let it be as a sauce in the end
-Hold/refrigerate it until ready to use.
*
Roll out the dough into round discs. Stretch the dough out. Shape the discs. Brush the outer edges with a bit of olive oil.
Now, spread the sauce in a spiral shape over the discs (starting from the center) and then apply mozzarela. Slip that disc of dough upon the stone of your oven. Shut the oven door.
Meanwhile you are watching and waiting, let it snow some basil leaves over the pizzas from the oven . After about five minutes of intense heat, the pizza is finished. And you too !
Again a flourish of basil all over and... your pizzas is done. 

Notes : when I did my pizzas, I used some smoked sprats instead the anchovies. I can assure you, the taste of your final product is unique.
Memories from blog: Pretzel

O PIZZA RUSTICA 

Cind secretele Italiei incep sa ti se dezvaluie e bine sa-ti deschizi ochii si mintea.
Cam asta am facut si eu cind, Piero mi-a aratat cum se face, simplu si elegant, cel mai cel aluat de pizza iar, ca rezultat final, am avut sub nas cea mai buna pizza rustica pe care am mincat-o vreodata.
Toata culoarea Siciliei si-a desfasurat aroma in cel mai simplu aluat de pizza, condimentat dumnezeieste de sosul de rosii.
Ce sa va mai zic? Povestea e lunga, insa, facerea minunii e floare la ureche. Incercati si-o sa-mi spuneti cum vi se pare a fi. 

Aluat:
3 cani faina
1 lingurita de drojdie de bere
¼ cana de apa calda
¾ cana de apa rece
1-2 linguri ulei de masline
sare de mare (e buna si cea autohtona)

Sosul:
rosii 300gr (zdrobite)
2 linguri ulei de măsline
2 catei de usturoi  (tocati)
2 cepe tocate
o mana buna de frunze de busuioc proaspat (pastreaza citeva frunze pentru final).
2 fileuri de ansoa tocate
sare de mare
4 bile de mozzarella, felii

-Dizolva drojdia cu putina apa calda. Adauga incet apa rece, apoi faina, sarea si amesteca-le toate. Adauga uleiul de măsline. S-ar putea/ar trebui sa fie putin lipicios la sfirsit. Framanta aluatul.  Acopera-l cu o folie si lasa-l sa se odihneasca nu mai mult de 50 de minute. Apoi, maseaza/modeleaza aluatul pe o planseta presarata foarte bine cu faina, da-i o forma de minge si imparte-l in doua parti. Inveleste-le in folie apoi, da cu ele in frigider, peste noapte.
- Se fierbe (dar nu se afuma), ceapa, usturoiul, ansoa in 2 linguri de ulei de masline incins. Adauga usor rosiile.
Se condimenteaza cu sare si piper pe propriul gust. Fierbe in continuare. Trebuie sa fie ca un sos, la final.
*
Intinde aluatul in forma de discuri. Unge marginile exterioare cu putin ulei de masline.
Acum, imprastie sosul in forma de spirala de-a lungul discurilor (incepind de la centru), apoi imprastie mozzarela. Da cu discul de aluat pe piatra de cuptor si inchide usa cuptorului.
Intre timp, te uiti si astepti si lasi sa ninga citeva frunze de busuioc peste pizza din cuptor. Dupa aproximativ cinci minute de caldura intensa, pizza este terminata.Si tu la fel.
Din nou o inflorire de busuioc peste tot si  ... pizza ta este gata.

Note: atunci cind am facut  my pizza,  am folosit sprot afumat, in loc de ansoa si, vreau sa te asigur ca, gustul produsului final este unic.
Amintiri din blog: Pretzel

Enjoy !