Pane e lievitati

Twelve Loaves and my first ever pizza

Oh Gosh, I’ve done my first pizza in Rome. Finally, I dared. I couldn’t do it in a different way.
Twelve Loaves for September invites me and you to go to our Farmers Market and make a bread with its products.
Therefore as soon as I went back to Rome from Normandy, I started thinking about my #Twelveloaves bread.  I admit to  had difficulties in choosing the type of bread. Then I changed my approach to the problem. I went the market not to my bread library 🙂
I came back full of leeks, zucchini and those small green peppers which in Rome are called friggitelli. They’re really special, I cannot resist to them as well as happens to my friends.
But which bread can I made with all those vegetables?

Meanwhile my husbard was getting hungry and came back from the supermarket with frozen pizza. Uhm frozen pizza…Pizza! I got it.
I satisfied his hunger with a tortilla and started preparing my first ever pizza in Rome.

Pizza requires time. In my family my little cute sister, Fiorella, was responsible for making pizza. A sicilian collegue of my mother gave us her recipe. It required 2 hours and active dry yeast.
Living in Rome for almost 10 years now, I’ve learned that pizza, a good pizza, requires good ingredients and time, more than few hours.
Here a living hero in matter of pizza is Gabriele Bonci. I followed his basic recipe and try to obtain a dose sufficient for a pizza of 28 cm of diameter. It worked!

I cannot express in words my childish happiness as soon as I saw my first ever pizza in a pizza fragant kitchen after 22 hours after the moment in which I started working on the dough.

Have  a good:

Homemade Pizza with onions, zucchini and green peppers

Dose for a round pizza of 28 cm of diameter

Ingredients for pizza dough:

50 gr farro flour
200 gr white flour
1.5 gr (almost equal to 1/2 teaspoon) active dry yeast
175-200 gr water
from 1 tablespoon to 10 gr of extra virgin olive oil
5 gr (almost equal to 1+1/2 teaspoon) salt

pizza impasto rdb

First stage: stir in a bowl farro and white flour with active dry  yeast.
Add gradually water. Combite ingredients using a wood (or plastic) spoon.
Only after that moment add extra vergin olive oil and salt.
Stir up again all ingredients with your spoon. Don’t worry about kneading. Use your spoon, that’s enough even if the dought is not 100% homogeneous.

Now it’s time to make rest your dough for 1 hour in a bowl (better if a glass bowl). Cover your bowl with a clean tea cloth and take a rest.

Second stage: it’s the moment to put flour on you kitchen table and push, in the right way, your pizza dough.
Alas, my English is not perfert. Anyway thanks to God we have YouTube videos with Bonci instructions and a general idea on the type of useful folding techniques  to follow. Elizabeth Minchilli described them clearly:

Flip it out onto a lightly floured surface and knead it gently by folding the dough in half, over itself, towards you. Grab the dough by the two corners facing you, and pick it up like an envelope, and turn it 90 degrees, and place it back on the floured board. Repeat this motion a few times, without really kneading the bread. Fold and turn, fold and turn. It will seem very sticky at first, but when you get the hang of it, it gets easier

You have to repeat them 3 times each time. Indeed, every 15-20 minute for 3 times you have to fold your dough before the long rest.

And long rest arrives.
Put oil in a glass bowl bigger at least two times your dough.
Easy down you dough in it.
Brush few oil above the dough (better if using your hand).
Cover with a tea cloth or plastic film and put in the fridge for 18 to 24 hours.

Final stage: Leave your future pizza out of the fridge for 10-15 minutes.
Oil a baking tray.
Preheat oven to 230°C.

Stretch out your dough on the tray. Don’t be violent. Pizza want peace 🙂
Take a look on the video posted by Elizabeth Minchilli on how to behave properly.

At this stage is important to have the filling ready. I cooked quickly it. You can add it without cooking if you stir it with oil before.

Usually the cooking time at home for a pizza is 25-30 minutes at 230°C.

Ingredients for filling:

110 gr white onions
70 gr leeks
220 gr zucchini
50 gr green peppers (friggitelli)
2-3 tablespoons extra virgin olive oil
salt, pepper

pizza ripieno friggitelli rdb

Clean you white onions, leeks, zucchine and peppers.
Halve and thinly slice the onions and leeks.
Halve, seed and thinly slice your pepper.
Pour olive oil into a pan then add onions, leek and peppers.
Add salt and pepper.
Cook them for just 5-10 minutes at medium-low flame, stirring occasionally.

Put your filling above pizza dought.
If during the baking, onions becomes black cover pizza with a pieci of parchment paper.

Ready to make your pizza?

pizza fette rbd

This pizza appears also in Yeastspotting collection in Wild Yeast.

Want to join the #TwelveLoaves group? It’s easy!



If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

#TwelveLoaves September: Farmers Market. After a delicious Savory month of August breads, we are taking a trip to the Farmers Markets! Our September baking mission is about baking a bread with something sweet or savory you find at the Farmers Market. After seeing all the beautiful figs and zucchini being posted on Facebook these weeks, it was an easy decision to make September a tribute to the Farmers Market. Share your September Farmers Market Bread (yeast or quick bread). Let’s get baking!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this September, 2013, and posted on your blog by September 30, 2013.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.


Here you can read some suggestions for #Twelve Loaves Farmer Markets:

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