Spring! What a wonderful time... the birds are singing, the weather is beautiful... but more importantly... the FAVA BEANS ARE HERE!!
We've created this springtime pizza for you to share with your family. It includes fresh fava beans, asparagus, artichokes, lemon ricotta, lemon extra virgin olive oil, and three different cheeses. We hope you and your family like it.
I searched long and hard to make a focaccia that gave me the taste of what my grandmother would make us at Christmas time. This is a form of Peter Reinhart's recipe from his book- Bread Baker's Apprentice. I tweak it a bit, but there is no doubt that Peter's recipe is the bomb.
The result is a soft dough with a slightly fried textured bottom - almost resembling pastry dough on the exterior. It's truly wonderful.
I say this recipe is "Dough and Process" because I believe that you can "top" it with whatever you like, or "cook" it to the doneness of however you desire. We have made three in this video, Grape & Sugar, Gorgonzola & Rosemary, and a version of my grandmothers sfincione which she called civata (shi-va-tha).
We get a lot of our friends and customers asking how I make pizza in my woodfired oven. In this little video, Natalia and I demonstrate how to make dough balls, stretch pizza dough, top and cook pizza in a woodfired oven.
Although there are many techniques for stretching pizza, I like this one the best. I toss and spin it some times, but I am faster and better at this table-stretching technique so that is what I do.