Have you ever tried an Angelica Pizzaiola Style? Well then! I have the recipe you’re looking for!

If someone asked you what your favorite comfort food is, what would you say off the top of your head?

It’s the million-dollar question that Light and Tasty posed to us for this week’s topic. Ahhh, but how hard it is to answer!!

Let’s see… at this moment, given the cold weather, I’d immediately say a hot soup. In winter, I could live on soups, creams, and veloutés!

Although, perhaps, if I had a few more seconds to think about it… I’d say tiramisù! It stands out as a comfort food, and I believe not just for me, right? 😁

But there’s a third comfort food I could never give up, in all four seasons, and it’s pizza! 🍕

And so, in the end, I decided to answer this incredibly difficult question with the recipe for an Angelica Pizzaiola Style that I tried for the first time a few years ago using a yeast dough, and which I’ve now made three times in a week 😀 using my beloved licoli.

Variations on the pizza theme are always met with great enthusiasm in our house. And since today happens to be the son’s birthday (who, unbelievably, hated pizza as a child! 🤪)… oh yes, today calls for a pizza in a festive dish version!

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You can find other variations on the pizza theme at these links: 👇

Difficulty: Medium
Cost: Economical
Rest time: 8 Hours
Preparation time: 15 Minutes
Portions: 2
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

11 1/4 oz all-purpose flour
2.8 oz licoli
1/2 cup water
5 tablespoons tomato purée
1 clove garlic
oregano
1 tablespoon extra virgin olive oil
pizza mozzarella (optional)

Tools

Baking Sheet
Bowl rising
Parchment Paper

Steps

With the weights I’ve indicated in the ingredient list, you get a dough that’s not too large, suitable for two people (which of course can be doubled, or more 😊).
For those who prefer to use yeast, I refer you to my basic recipe –> Pizza Dough (it’s a slightly larger dough with 17.6 oz of flour).
To prepare the dough:
Pour the licoli and water into a bowl, mix to dissolve the licoli, add the flour, and knead by hand for a few minutes until you get a smooth dough that easily separates from the sides of the bowl.
Let rise for 6-8 hours, depending on room temperature, in a sheltered place (inside the oven or microwave).
Roll out the dough (not too thin) into a rectangular shape.
Spread the tomato purée (better to use a thick purée, not too liquid).
Flavor with a chopped clove of garlic and a sprinkle of oregano.
Roll the dough along the long side.
Cut the roll in half along the long side.
Twist the two halves together, making sure the cut sides are facing up.
Finally, join the two ends of the twist to form a crown.
🙆‍♀️🤭 I was too busy with the twisting operation, and I forgot to photograph this step, but the procedure remains clearly visible in the photo of the finished crown (next photo). Just two tips:
1. Perform the twist directly on parchment paper, otherwise, during the transfer from the cutting board to the baking tray, the dough may deform (unless you have a pizza paddle to pick it up!).
2. Try, if possible, to join the two ends so that the thickness of the dough is uniform (and not thin like mine 😊).
In any case, even if imperfect, once baked, your Angelica Pizzaiola Style will look great, I assure you!
Before baking, add more oregano and drizzle a little oil on the surface.
Bake at 392°F for 30-35 minutes. Occasionally check the browning of the surface and if it browns too much, cover with foil or lower to 356°F.
In the next photo, I show you the latest Angelica Pizzaiola Style I made, baked last night. Not even this one turned out round, in fact… it’s quite oval. 😅😄
In the end, Angelica Pizzaiola Style is nothing more than a pizza-flavored bread or a rolled pizza, but the beauty of this braided form, which was created by the Simili sisters and is now part of the history of leavened products, remains unmatched. Even when I add my imperfections! 🤪🤭😄
Enjoy!

Salt-Free Tips

No salt in this recipe, neither in the dough nor the filling. The only seasonings: garlic and oregano.

☝ Always check the label of tomato purée because it often contains salt.

Always verify that the ingredients on the tomato purée labels list “100% tomato” and do not include salt.

If you’re interested in reducing or eliminating salt, always remember to:
▫ Gradually decrease salt, as the palate needs to adjust slowly and not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that don’t dilute flavors (grill, foil, steam, microwave).
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally, break the rule. It’s good for morale and helps you persevere.
If you don’t want or can’t give up salt:
▫ You can still try my recipes by salting according to your habits.

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Light and Tasty:

Here are the other Light and Tasty recipes for today:

Carla Emilia: Chicken roast with carrots
Claudia: Chocolate pudding
Daniela: Porridge with carrots and almonds
Elena: Baked potato cream
Milena: Savoy cabbage soup, cannellini beans, and cornmeal

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Angelica Pizzaiola Style