I promised you the recipe for my tray pizza made with my simple dough with licoli and… here it is!, finally here it is!
I made you wait a bit because I had a little problem with the camera: I lost the photos! I don’t know what happened, I don’t know if they got deleted or if there was a problem while shooting, unfortunately, it’s too late to figure it out, but… how lucky!, that I always also take some pictures with the phone!!
Photos taken on the fly without thinking too much, which I usually use for quick sharing or to send to my daughter or some friend, but which in this case proved to be essential.
Among these – obviously that day was not my day! – there is also a corrupted photo (which you will recognize because it is purple) that you will find in the procedure. Yes, because I decided to show it to you anyway. 😀
Yes, yes, because even though it is purple it shows that small and tight crumb structure that I like so much, and that I hope you will like too. 🙂
I confess that before deciding to write the recipe I hesitated for several days, hoping to repeat it to be able to re-photograph it, but nothing, in the end, I gave up.
Gave up to the evidence that repeating recipes at will is not always feasible, that is… it’s not for me 😛 and so…
…and so here is my high and fluffy tray pizza made with my simple dough leavened with licoli.
And here are all the photos I have, and thank goodness smartphones exist 😀
To me, they look delicious, as delicious as this tray pizza is to us: high, soft, well-cooked underneath, fluffy on top… mmmmmhhh
Are you ready????
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 Simple Dough with Licoli
- 8.8 oz Mozzarella (2 mozzarellas)
- 1.25 cups Tomato Passata
- to taste Olives (pitted)
- to taste Capers (as desired)
- to taste Oregano
- 1 tbsp Extra Virgin Olive Oil
Tools
- Stand Mixer Russell Hobbs
- Baking Tray extendable
Preparation
First, prepare my recipe for the simple dough leavened with licoli.
If you are not used to using licoli, alternatively I can suggest two other doughs, both very simple to make, both with yeast instead of sourdough: the no-knead dough or the basic pizza dough.
When the dough has risen, roll it out on the oven tray and let it rest for at least an hour.
In the meantime, cut the mozzarella into pieces and place it in a colander. Keep it at room temperature to let it lose some of the excess water.
At the right time, that is, after an hour (or two) and the dough has risen in the pan, distribute the tomato passata.
Add a drizzle of oil and oregano on the passata.
Bake and cook for 20-25 minutes (the time may vary depending on the oven used) at the maximum temperature (my oven 482°F).
Prepare any additional ingredients, I decided on green olives and capers. Rinse the olives from the brine and desalinate the capers by soaking them in water for about 10 minutes.
After 20-25 minutes, remove from the oven and distribute the olives, capers, and mozzarella over the tomato.
Bake again, lowering the temperature to 392°F. At this point, I place the tray in the top part of the oven.
After about 10 minutes, when the mozzarella just starts to brown, the pizza is ready.
And here is the inside.
Here is the purple-colored photo where, color aside, the crumb structure is clearly visible.
Crumb structure also appreciable here, in the photo of the last piece.
Better colors, but… tablecloth to forget! 😄
That’s enough with the photos for today. 😊 Now it’s time to eat!!!
Salt-Free Tips
Try not adding salt 😉 and you will taste the true goodness of your very fluffy tray pizza made at home.
I wish you a good binge… right after reading my salt-free tips!
If you are interested in reducing or eliminating salt, always remember to:
▫ Gradually decrease the salt, the palate must get used to it slowly and should not notice the progressive reduction.
▫ Use spices. Chili pepper, 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 fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally allow yourself to break the rule. It’s good for the mood and helps you persevere.
If you don’t want, or can’t, give up salt:
▫ You can still try my recipes salting according to your habits.
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