"Back to the Future, Buddies" recipe for the month of April is: Challah.
Bake along and link up your bread. The closing date is April 30th.

La ricetta del mese di aprile del gruppo “Back to the Future, Buddies” è: Challah.
Il termine di partecipazione è il 30 aprile.

Jan 8, 2013

Pizza with Onion Confit - Pizza con Cipolle Candite

     English / Italiano


Welcome to our first "Tuesdays with Dorie-Baking with Julia" rendezvous of the year.
I joined this wonderful baking group last March, with the aim to prepare “almost every” Julia Child’s recipe written in Dorie Greenspan’s book.
It has been a wonderful experience, baking along with the rest of the world, writing on my blog, reading their blogs and impressions, asking & answering questions. The people in this group are beautiful!

Well, now the second year has just started (time goes so fast!)… and I’m so sorry to say that I did not like the Pizza with onion confit that we had to prepare:
I did not like the onion confit, not on the Pizza (have I suddenly become a “Pizza-traditionalist”?) and I did not like the dough. Probably because I’ve grown up close to the Italian border and I’m so spoiled when it comes to a real good pizza dough!).
But please don’t let my pessimism enter your kitchen. Give it a try. Paul of “The boy can bake” is the hosting man (yeah! The first man I’ve seen hosting so far! Bravo Paul!!) and on his blog you’ll find the recipe written in details and picture. Enjoy it.

Benvenuti al nostro primo appuntamento dell’anno di "Tuesdays with Dorie-Baking with Julia"Lo scorso mese di marzo sono entrata a far parte di questo meraviglioso gruppo di cucina con l'obiettivo di preparare "quasi” tutte le ricette di Julia Child descritte nel libro di Dorie Greenspan.
E 'stata una bellissima esperienza, cucinare in “unisono” assieme a tante persone sparse nel mondo,  leggere i loro blog e impressioni, fare domande e dare risposte, scrivere sul mio blog. I membri di questo gruppo sono delle persone stupende!

Ed eccoci qua, all’inizio del secondo anno...oh come vola il tempo! Però quanto mi dispiace dovervi scrivere che la prima ricetta dell’anno, la pizza con le cipolle candite, non mi è proprio piaciuta.
Non mi è piaciuta la cipolla candita, non sulla pizza (che sia diventata una tradizionalista?) e non mi è piaciuto neppure l’impasto.  Probabilmente crescendo vicino al confine italiano sono stata “viziata” per quel che concerne un buon impasto da pizza.
Ma per favore non lasciate che il mio pessimismo entri nelle vostre cucine. Fate una prova e visitate il blog di Paul “"The Boy Can Bake"”, il primo hosting man del gruppo (bravo Paul!). Sul suo blog troverete la ricetta in inglese scritta in dettaglio e tante belle foto.
Buon divertimento!

(Poiché il libro non è stato tradotto in italiano, gli organizzatori del gruppo mi hanno dato il permesso di tradurre e scrivere la ricetta al completo per tutti gli amici che non parlano inglese e che non possono così approfittare delle ricette delle "Hosting Ladies". PS: If you haven't read my previous posts, you may be wondering why I've written the full recipe in Italian. Since the book has not been translated into Italian, TWD's administrators have kindly given me the permission to translate the recipes of the book for my Italian speaking friends, who do not understand English).


There's two questions I'd like to ask to my TWD-friends: 
- How big is a middle sized onion in the USA? Do 4 middle sized onions really weight 2 1/2 pounds? 
- Didn't you think that 13-15 minutes on a baking stone were much too long?
My first pizza crust was so hard. I've reduced to 8-10 minutes baking time and the results were much better.

Thank you ♥

Procedimento in 4 fasi:
1) il lievitino
2) le cipolle candite
3) l’impasto finale e la seconda lievitazione
4) la pizza, condimento e cottura

FASE 1: il lievitino
Ingredienti:
1 ½ cucchiai (11 g) lievito attivo
360 ml acqua a 26°C
30 ml olio di oliva
350 g farina di frumento

Procedimento:
Nella ciotola della vostra planetaria sciogliere il lievito nell’acqua e attendere circa 5 minuti finché non diventi cremoso.
Aggiungere l’olio e un po’ alla volta la farina mescolando bene per ottenere un composto omogeneo e senza grumi (foto 3).
Coprire la ciotola e lasciar riposare in un luogo temperato (30°C) fino a quando l’impasto non sia pieno di bolle e abbia raddoppiato di volume (circa 1 ½ ore) (foto 4)

FASE 2: le cipolle candite (si possono preparare con due giorni d’anticipo, e conservate in frigorifero. Portarle a temperatura ambiente prima di condire la pizza).
Ingredienti:
1.150 kg di cipolle sbucciate e tagliate a fettine di circa 5 mm di spessore (ne ho utilizzati 755 g (riducendo il resto degli ingredienti di 2/3) ma erano comunque troppe. Nel libro vengono citate 4 cipolle medie e il peso di 1.150 kg. Ma che cipolle ci sono negli USA?)
40 gr burro (ho utilizzato olio di oliva)
Sale e pepe nero, a piacimento
1 cucchiaio di zucchero
Timo fresco, a piacimento
300-360 ml vino rosso
120 ml aceto di vino rosso
Crème de cassis, a piacimento (facoltativo)

Procedimento:
In una grande pentola, sciogliere il burro, aggiungere le cipolle, sale e pepe, mescolare bene (foto 1), coprire e cuocere a fuoco lento finchè non siano sbiancate (circa 5 minuti).
Aggiungere lo zucchero, mescolare, coprire e cuocere per altri 5 minuti.
Aggiungere il timo, 300 ml di vino rosso, l’aceto e un cucchiaio o due di crème de cassis. Mescolare bene e cuocere a fuoco basso (il più basso possibile) per circa un’oretta, mescolando di tanto in tanto, finché il liquido sia quasi completamente evaporato. Dovesse evaporare prima, aggiungere altro vino.
Versare le cipolle cotte su un piatto ed attendere che si siano raffreddate completamente (foto 2).

FASE 3: l’impasto
Ingredienti:
il lievitino (fase 1)
280-315 g di farina di frumento
2-3 cucchiaini di sale (salate quanto piace a voi)

Procedimento:
Con una spatola di gomma, sgonfiare il lievitino nella ciotola della planetaria.
Aggiungere 280 g di farina, il sale e impastare con la frusta a gancio (io ho utilizzato dapprima la frusta K e in seguito quella a gancio) per 2-3 minuti a bassa velocità.
Aumentare la velocità (media) e se l’impasto non dovesse staccarsi dai bordi (bordi puliti), aggiungere un po’di farina, un cucchiaio alla volta. Continuare ad impastare per altri 4-5 minuti, finché l’impasto non risulti elastico (foto 5).
Seconda lievitazione:
Ungere leggermente una ciotola, formare una palla con l’impasto e rigirarla nella ciotola per ungerla ovunque. Coprire e lasciar riposare in un luogo temperato (30°C) finché non abbia raddoppiato di volume (circa 1 ½ ore) (foto 6).

FASE: La pizza, condimento e cottura
Ingredienti per la farcitura:
le cipolle candite
olive
formaggio di capra
e / o Parmigiano
…qualsiasi altro ingrediente desiderato

Preriscaldare il forno munito di pietra refrattaria a 245°C (ci vorrà parecchio tempo).
Cospargere la pala per pizza con del semolino (ho utilizzato la farina di frumento).
Dividere l’impasto in due, formando due palline (ho preferito fare 6 mini pizze - foto 7) e coprire la pallina che utilizzerete dopo.
Appiattire ila prima pallina e formare un disco di circa 5 mm di spessore  (se preferite, anche più sottile).
Lasciando un bordo di 2.5 cm, cospargere con metà delle cipolle e il resto del condimento (foto 8) .
Infornare e cuocere per 13-15 minuti (foto 9)
(13 minuti di cottura sulla pietra refrattaria sono troppi. La crosta della prima pizza è risultata molto dura. Ho avuto dei risultati migliori riducendo il tempo a 8-10 minuti (al massimo))
Questa pizza è da consumarsi calda e non andrebbe riscaldata.

Where to buy the book: Dove acquistare il libro:
   

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32 comments:

  1. I agree with you...I have better recipes and a more traditional pizza...fun to try something new, however, this recipe confirms to me that my go-to recipe is better this time. Enjoyed your post.

    ReplyDelete
    Replies

    1. Thank you so much Kris,
      I've loved your lemon-coconut bars.

      Delete
  2. I'm agree too, I love Italiann Pizza with a thin dough, I changed I put less yeast and rolled the dough thinly and it was good. I enjoyed the onion confit. It was a good experience and comfort me too with my own pizza recipe!!!

    ReplyDelete
    Replies

    1. Many thanks Meli Melo. I could not find your post - could you please send me the link so that I can admire your Pizza?

      Delete
  3. This was not my favorite pizza dough either. But it looks so golden Carola, well done!

    ReplyDelete
    Replies
    1. Many thanks Paula. I could not find this recipe on your blog. Could you please send me the link, so that I can admire it, as well?

      Delete
  4. They can't all be winners, but it's good to try new things. Maybe the apple tart will be more successful for you.

    ReplyDelete
    Replies

    1. You are so right Jill, trying new things it's the exciting part of it.
      I am so glad you liked your Pizza, Jill.

      Delete
  5. I've only tried 3 or 4 pizza dough recipes in my time and I thought this one was pretty good, but what do I know? I don't have a baking stone so I turned a sheet pan upside down and heated it up in the oven and baked on that. I actually had to go a few minutes longer to get the crust to where I wanted it. Sorry this wasn't a favorite for you though - onto the apple tart right?

    ReplyDelete
    Replies

    1. Maggie, I am so glad you've liked your Pizza. I often bake my pizzas in the sheet pan as well (especially the big ones) and I love them as well.

      Delete
  6. I liked the dough, though I did think it was a bit on the thick side. I'd definitely roll it thinner next time. As for the confit, I knew I wouldn't like that! I just skipped it and did something for our tastes. I've made some bad pizza crusts before, so maybe that's why I liked this one so much! Your crust did come out looking quite nice though!

    ReplyDelete
    Replies

    1. Wow Sara, your pizza looks amazing! Delicious filling! I am so glad you liked it.

      Delete
  7. I think Pizza dough is a very personal thing. Everyone has their favourite. I thought the dough was stiff the first time I tried it. But I left the other half in the fridge overnight, and it made a much better pizza.

    ReplyDelete
    Replies

    1. Hi Have Apron...Will Bake,
      Thank you for stopping by and commenting.
      COuld you please send me the link of your blog, so that I can admire your pizza? Thank you

      Delete
  8. I'm sorry to hear that you didn't like this. Kudos for giving it a try, though!

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    Replies

    1. I love your improvisations, yummy chunklet.
      Well done and many thanks!

      Delete
  9. This dough isn't the best around and it definitely bakes fast -- about 11 minutes and mine was very crispy. I used 6 medium onions for about 2 1/2 lbs, but mine weren't the large white ones but rather smaller sweet onions.
    You wrote a good post, thank you! Blessings, Catherine

    ReplyDelete
    Replies

    1. Thank you so much Catherine,
      That medium-onion sized weight was really a big "?".
      I could not find your pizza's post. Could you please send me the link?

      Delete
  10. Sorry it wasn't a hit for you. You are lucky living near Italy!

    ReplyDelete
    Replies
    1. Thank you Sara.
      I love the idea to add Spinach to this pizza. Well done!

      Delete
  11. The dough is vey important as far as I'm concerned and my favourite part of the pizza!
    I can imagine the amazing pizzas you've had living where you do!

    ReplyDelete
    Replies

    1. Thank you so much for sharing such beautiful pictures...they made me dream.

      Delete
  12. I thought the crust was a little hard, yes. Maybe next time I will crank up the oven temperature and bake it for less time. This pizza was pretty different, so I can understand why you wouldn't like it.

    ReplyDelete
    Replies

    1. Many thanks for stopping by, loavesandstitches.
      I loved the filling you added to your pizza and I love your craft works: you are so talented.

      Delete
  13. I think that everybody has their own favorite type of pizza. We like the thinner crispy crust, and baking gluten free, that generally is how it turns out. We were overall quite happy with our results, but would like to make it with other toppings, and perhaps tweak the crust recipe a little bit more. Your pizza looks great.

    ReplyDelete
    Replies

    1. Another great success on gluten free baking. You are sooo good!
      Many thanks.

      Delete
  14. This was an okay dough, but no where near one of my favorites. I tend to like doughs with some semolina flour worked in.

    Re: onions - I think 5 onions were 2.5 lbs. for me.
    Sorry this wasn't a hit for you!

    ReplyDelete
    Replies

    1. Thank you so much for your help on "onion size & weight", which was a real "?" to me. I really enjoyed reading your post :-)

      Delete
  15. Sorry you did not like this one. This is one of the few recipes from this book that I did like!

    ReplyDelete
    Replies

    1. I am so pleased that you have loved it, Cathleen.
      You post is beautiful.

      Delete
  16. Well, I loved the pizza dough but I now realize that I must be missing out on the real thing. It must be time for a trip to Italy :)
    Sorry that this wasn't a hit for you.

    ReplyDelete
    Replies

    1. A trip to Italy is definitely worth it - maybe not just for the Pizza, but for the landscapes, culture , ... and of corse for the food.
      I am so glad you've loved it.

      Delete

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