From the recipe files (i.e., the brain) of the Hubby. VERY yummy! Also (to paraphrase an old SNL skit), good homemade food makes the imploding stock market go away! 🙂
Pizza Campagnola –Makes two 16″ diameter pizzas.
First, the Crust:
Crust texture depends almost entirely on how long you let it rise after tossing the dough. 5 minutes= thin crust, 10-20 minutes=traditional crust, 20 minutes= thick, light crust.
Wake up the Yeast, give it a bath:
Pour water in a (preferably glass) medium mixing bowl.
Sprinkle yeast over surface of water.
Feed it breakfast:
Let stand, add sugar and stir when yeast starts to drop.
Grease its wheels:
Add olive oil & stir.
Put it to work:
Add 1st cup flour and mix to a batter.
Add 2nd cup flour and mix to a dough. Knead slightly (just where it won’t fall apart)
Give it a break:
Place dough on floured board and cover with mixing bowl for 3-5 minutes.
Heat oven to 475-500 degrees F.
Knead dough, cut the dough in half.
For each half, Stretch, roll, form, toss, whatever your preferred method is for making a big flat pizza crust.
Place each half in a pizza pan or on an oiled baking stone. (I do it one at a time, so the second crust is always lighter than the first.
Case top of crust with olive oil, enough to cover entire surface.
Go to the Moon (also called Robin’s Egg):
Cook crust for a few minutes, until the crust begins to brown. Some rising should happen, and the bubbles will brown, leaving a spotted look. The darker the crust the crispier the final pizza crust will be. Do not fully cook the crust at this time or it will burn under the toppings
Crust is now ready to receive toppings.
2) Campagnola toppings:
I use canned tomato sauce because it’s cheap and I don’t have to worry about measurements. 1 small can of tomato sauce per pizza. If you use paste you’ll need to water it down or it won’t move right on the pizza.
This dish is for oregano fiends. There are multiple points of entry for oregano. The sauce, artichoke marinade and the cheese if you don’t have feta but do have regular French craft goat cheese. Since it is an herb with a complex flavor, how it tastes varies with its companion in
For the sauce, I use around a tablespoon of dried oregano for each pizza, and mix the sauce directly on the crust.
4-5 Marinated artichoke hearts per pizza, sliced and fanned. I cheat and get a jar from the grocery store. If you want to make your own marinade, it’s basically a vinaigrette. Although you can rebalance the oil/vinegar mixture however you like, you may need:
1/4 c. olive oil
1/4 c. vinegar (spent pinot grigio works pretty well here)
4 cloves garlic
1/4 teaspoon basil & oregano
1 pinch black pepper
About 6 whole brined olives, sliced and spread around. It’s always best if you can get them already pitted.
Preferably real feta. Made from goat’s milk. If all you have is regular ol’ goat cheese, mix oregano and olive oil with crumbled goat cheese before you put it on the pizza. It takes away that “I just licked a goat” flavor we all know and love. Crumble feta more or less evenly over the sauce, artichoke hearts and olives. I tend to put more toward the middle.
This is made from sheep’s milk, so it does have some lactose in it, but it is a superhard cheese, which minimizes the lactose content. Grate the Peccorino over the pizza much like you would mozzarella.
I also slice a Roma tomato thin and add it to the toppings.
You may need to recase the crust edge with olive oil.
3) Place in oven and cook until the crust browns a little or until the goat cheese melts and barely starts to brown. About 7 minutes.
Repeat with the other half of the dough.