Featured Cookbook

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1. Pasta with Pecorino and Salami (Pasta Al Sugo Pecorino)

2. Garlic-Rosemary Flatbread (Pizza Agliata al Rosmarino)

3. Traditional Pizza Dough (Impasto per la Pizza)

4. Hamburgers Italiano (Hamburger All' Italiana)

5. Tips from Nick Stellino

Book Description

Nick Stellino revels in his love of good food and infuses each new book with the kind of zest for living that has become the hallmark of his television shows and personal appearances. This collection is no exception, with more than one hundred recipes celebrating the quintessential Italian comfort foods that have such enduring and universal appeal.

... (more)

Nick Stellino's Passione: Pasta, Pizza, and Panini

Authors: Nick Stellino

Date: November 2000

ISBN: 0399146571

Publisher: Putnam Adult

Hardcover

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Here is a basic recipe for all your pizza needs, which you will enjoy time and time again. Takeout might become a distant memory.

Makes dough for 2 (14-inch) pizzas

• 1 1/2 cups warm water

• 3/4 tablespoon dry yeast (1¼-ounce package)

• 1 teaspoon sugar

• 4 cups all-purpose flour

• 1 teaspoon salt

• 3 tablespoons olive oil, plus additional as needed

1. Stir together the water, yeast, and sugar. Let the mixture rest until the yeast blooms, 3 to 4 minutes.

2. Place 3 cups of the flour and the salt in a mixing bowl. Add the yeast mixture and oil, and stir together to form a sticky dough. Knead, adding the remaining flour a little at a time, until the dough becomes a smooth, elastic ball, about 5 to 8 minutes. If you prefer to use an electric mixer, combine the ingredients with the paddle attachment and then change to the dough hook. Add the flour, a little at a time, until the dough is smooth and comes away from the sides of the bowl, about 2 to 4 minutes.

3. Turn the dough into a lightly oiled bowl and cover with a dry cloth or plastic wrap. Let rise for 30 minutes in a draft-free spot before stretching or rolling into desired shape.

Chef's Tip:

Pizza dough does not require as much kneading or rising time as many bread doughs. If you are in a hurry knead only until it forms a smooth ball. If you have the time, though, knead further to strengthen the gluten. The result will be a chewy, stronger crust.

More From This Book:

1. Pasta with Pecorino and Salami (Pasta Al Sugo Pecorino)

2. Garlic-Rosemary Flatbread (Pizza Agliata al Rosmarino)

3. Traditional Pizza Dough (Impasto per la Pizza)

4. Hamburgers Italiano (Hamburger All' Italiana)

5. Tips from Nick Stellino

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