Pugliese Pizza with Bari-Style Dough

Name: Pugliese Pizza with Bari-Style Dough
Total time: 18000 s
Yield: Serves 8 servings
Ingredients: 2 1/2 cups semolina flour (about 300 grams); 2 1/2 cups pizza flour (about 300 grams); 1 2/3 cups warm water (about 400 ml); 1 boiled potato (or 1 tablespoon instant potato flakes); 1 tablespoon olive oil; Salt, to taste; 1/2 cube fresh yeast; Oregano; Cherry tomatoes, to taste; Tomato sauce, to taste; Leccino olives; 1 1/4 cups emulsion of water and oil (about 300 ml; use 1/4 oil and 3/4 water); Mozzarella cheese; Italian sausage; Smoked scamorza cheese; Artichoke hearts, cut into wedges

Mimma Ciccarese @mimmaree_

This pizza is my humble take on focaccia barese. Thanks to @mariadigiulio for the recipe and @alessandrabarbone for the valuable advice.

Mimma Ciccarese @mimmaree_

This pizza is my humble take on focaccia barese. Thanks to @mariadigiulio for the recipe and @alessandrabarbone for the valuable advice.

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Ingredients

5 hours

Serves 8 servings

2 1/2 cupssemolina flour (about 300 grams)
2 1/2 cupspizza flour (about 300 grams)
1 2/3 cupswarm water (about 400 ml)
1boiled potato (or 1 tablespoon instant potato flakes)
1 tablespoonolive oil
Salt, to taste
1/2 cubefresh yeast
Oregano
Cherry tomatoes, to taste
Tomato sauce, to taste
Leccino olives
1 1/4 cupsemulsion of water and oil (about 300 ml; use 1/4 oil and 3/4 water)
Mozzarella cheese
Italian sausage
Smoked scamorza cheese
Artichoke hearts, cut into wedges

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Steps

5 hours

1

In a bowl, combine the flours and potato flakes. Make a well in the center and crumble in the yeast. Gradually pour in the water and start mixing the dough.
2

Add the salt and olive oil. Continue kneading as you finish adding the water.
3

Cover the dough and let it rise for about 2 hours, until it doubles in size.
4

Grease two baking pans with olive oil and divide the dough between them.
5

Spread tomato sauce over the dough. Add halved cherry tomatoes, cut side up. Add olives, salt, and oregano.
6

Prepare the water and oil emulsion and preheat the oven to 480°F (250°C).
7

This is a variation my husband Luca requested: with sausage, grated cheese, arugula, and more artichokes.
8

Pour the emulsion over the pizza just before baking. Place the pizza on the bottom rack of the oven for 10 minutes. Then move it to the middle rack and bake for 15 minutes. Remove from the oven and add cubed mozzarella. Bake until the cheese is melted.
9

Do the same for the sausage pizza. Pour the emulsion over, bake on the bottom rack for 10 minutes, then move to the middle rack and bake for 15 minutes. Remove, add smoked scamorza cheese, and bake until golden brown.