- 1 lb Italian “00” flour or all-purpose flour
- 2 potatoes , medium
- ½ oz fresh yeast
- 1 pinch sugar
- ⅜ oz salt
- 1 cup water
Boil potatoes, peel when still hot and mash; blend in flour, adding yeast dissolved in warm water and enough water to make a firm dough, then add a pinch of salt, a pinch of sugar and a little oil; leave to rise for at least a couple of hours in a warm room.
Boil onions in a little water for 5-10 minutes. Then drain off the cooking water and add 3 tablespoons of oil to braise the onions without browning them.
At this stage add capersand tomatoes, cut into pieces, and mix well. Remove from the heat and add olives.
Place risen dough into an oiled baking tin and spread the filling mixture; top with another sheet of dough, then brush the top with oil; bake in a hot oven (400°F) for about one hour.
The quantities to prepare the dough here indicated could slightly vary according to type of flour you will use. So keep some extra flour and water aside, in order to add them to the dough when necessary to gain the right consistency, which is a smooth and elastic dough, easy to clean off the hands and the working table.
Bread is one of the oldest, man-made foods. Over the course of history, various ingredients have been added to bread to impart specific flavors. Pizza is basically a type of ancient flatbread with toppings.
The first signs of the existence of the word “pizza”come from 997 in the popular Latin of Gaeta, but only in the 16th century in Naples did it come to be associated with a flatbread. Up until the 17th century, however, pizza was served with a white sauce and then tomato and other ingredients were added.
Did you know that…
In ancient Rome, street vendors used to sell flatbreads that could be considered the forerunners of modern pizza?
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