I know it’s January already and we have started a new section in Malgieri’s book “The Modern Baker” as part of the Modern Baker Challenge, but Nonna’s Pizza from the previous section was still on my to-do list, so I got all the ingredients to try this recipe today.
The recipe does look a little unexciting, plain focaccia dough with tomatoes and some cheese – that’s it. I made the thick-crusted pizza dough last night and stuck it into the fridge for the second rise – this morning about 3 hours before baking I took it out of the fridge to let it warm up a little bit.Then I preheated the oven and meanwhile I topped the pizza with canned pizza tomatoes, chopped mozzarella, finely grated Pecorino Romano cheese, dried oregano and olive oil. Into the oven it went and after 30 minutes we had yummy vegetarian pizza. My kids LOVED it and asked for seconds.
Verdict: Yes, the dough was quite soft and difficult to work with – scraping it into the pan was fine, but filling the pan by pressing down the dough with the fingers resulted in a mess both on my fingers and on the pan. But finally, it kind of worked out. Definitely a keeper recipe!