Pizza Dough with Caputo Flour
Guest chef Ciro Poppiti presented this recipe, one handed down through his family from Campania. In his family this recipe could also be made with 1 1/2 pounds hard Italian salami instead of the sausage; then it was called Pizza Chiena.
SERVES 8 to 12
This recipe was featured on Season 21 - Episode 2118.
Is this recipe served warm?
If so, does it need to rest for a while before cutting?
Maria Blanco We enjoy ours chilled or at room temperature the next day.
Recipe is titled Fresh Ricotta ,however I don’t see recipe for making fresh ricotta.