After several weeks of lunches and dinners out. After finding my face full of spots. After continuous colitis and the runs to the bathroom. After had maxed out my credit card.
Here it is, your survival instinct takes over. You get to the conclusion that is time to get in the kitchen.
Yes because here in Nashville, but I think all over the US, have lunch or dinner out is quite difficult from different sides: every dish will be overly elaborate, spicy and hot.
Every time that I order something at the restaurant I have to remember to say “NO SPICY” otherwise I will spend the whole afternoon drinking a lot of water because the food was very very hot!
My family is used to the Mediterranean Diet, simple meals but nutritious with just a little Extra Virgin Olive Oil and a pinch of salt. If we really want to overdo it, never say no to Tagliatelle with Bolognese sauce or Amatriciana pasta or Penne all’arrabbiata. We love pasta with dressings and mob up the plate with bread…
TOO MUCH BREAKS THE BAG. AND IF I SAY TOO MUCH, IS NOT AN EXAGERATION!!!
Here in Nashville there is a basic problem. I don’t understand why they need to use dressing and spice in big quantity in every dish like meat, fish and vegetables. Not to mention the garlic pizza dough O.o
You can exaggerate with everything, but garlic pizza no, I can’t accept it!!!
Here it is. The survival instinct takes possession of your body. So one afternoon I decided to prepare homemade pizza. I needed to buy the ingredients at the grocery store.
Here comes the fun.
In my previous life (I’m joking), when I was in Sassuolo I used to go to “Coop” (grocery shop like Kroger) and buy my cube of fresh yeast or packets of dehydrated yeast.
In Nashville is really hard to find the fresh yeast cube because not every grocery shops have it and if they do is hidden somewhere in the fridge. It’s easier get the dehydrated one, and is named ACTIVE DRY YEAST.
Since I’m here in US, I rather buy Organic Food, it’s biologic food, including the flour. I have to say that I’ve never had finger in the pie like I had in this past 3 months.
Would you like to try the pizza recipe? I will also give you the name of the American products, hopefully will be helpful to everyone who just moved in USA… and I hope that the survival instinct is with you.
Portion for: 4 person
Preparation time: 15 minutes + rising time (at least two hours)
Cooking time: 20 minutes
Ingredients for two pizza margherita with diameter of 12.5 inches
2 cups King Arthur Flour 100% organic
1¼ cup of water
½ packet of Active Dry Yeast Fleischmann’s
5 tbsp of Evo Olive Oil
Pinch of salt
1 Galbani Fresh Mozzarella Cheese
1 cane of tomato sauce
Melt in warm water the dry yeast, just 1/3 of the package. Mix in a bowl flour and salt together. Add 3 tbsp of Olive Oil, the dry yeast and the room temperature water and mix all together.
I don’t have the mixer so I will knead by hand, It’s not hard since the dough is very soft. Also Adelaide helps me and gets her hands dirty with flour 😉
After few minutes the dough will be a soft ball, we’ll cover it with a clean towel and we’ll let it rise for two hours protected from cold air.
After the two hours, split the rise dough in two parts, oil the baking pan and put the dough on it.
My secret is topping the pizza while is in the pan with tomato sauce (previously smashed with a fork) a bit of Olive Oil, oregano, basil and let it rise for another hour.
In the meanwhile turn on the oven at 200°C or 390°F and BAKE MODE for who lives in the States. Bake for 10 minutes and then add slices of mozzarella cheese. After another 10 minutes the pizza will be crunchy on the top but soft in the middle, so it’ll be easier for kids to chew.
Homemade pizza is been our safety net during this months. My kids love it and Adelaide asks often to prepare it together and I happily satisfy her. Knead and roll the pizza together is became a real ritual!!!
See what this survival instinct can do?? Let me know how was your pizza 😉
Traslated by Alice Perego.