Sardenaira pizza (by Andrea): the recipe

Pizza and Italian regions: let's go to Liguria

Pizza is the symbol of Italy in the world, but throughout the country there is not a single unique model but a series of varieties that take into account many different elements, from preparation techniques to local ingredients. The Neapolitan pizza is the most widespread and famous one consisting of a thin layer in the center and a high and soft cornice, the Roman pizza is similar but involves the processing of the dough in the opposite direction. Then there are the gourmet pizzas with particular combinations, the types of leavening ranging from the classic formula to the multi-phase one with white, hemp and Paduan wheat flours. The Trentino pizzas are famous for their cheeses, the Genoese ones called fugassa are more similar to focaccia, in Sicily there is instead the sfincione with two leavening and an accompaniment of tomatoes, onions and horse cheese. In Emilia the pizza is made with the base of the piadina, in the Veneto with a mix of cheeses and artichokes, in Liguria the Sardeinaria without cheese with anchovies, olives, capers and garlic is typical.

The ingredients of Sardenaira pizza

Sardenaira pizza is a very famous Ligurian specialty, appreciated for its ability to emphasize local ingredients. These are simple, so it is the quality of the raw material that gives triumph to the taste.

Two things are essential for an excellent pizza: top quality, local ingredients and the oven at the right temperature. The combination of these two elements allows for something superb. Sardenaira pizza is also known as pizza all'Andrea, named after Admiral Andrea Doria who had only one favorite food: a slice of bread with olive oil, garlic and anchovies. Even this type of pizza would have been created before the Neapolitan one. Traditionally, the tomato is not added, the pizza dough is only substituted for bread, but more frequently the pizza is also made with tomato. To prepare it therefore you need anchovies, garlic, capers, oil if you want the tomato pulp.

How to prepare sardenaira pizza

To prepare a pizza for a pan of about 30 centimeters you will need:

- 500 grams of flour preferably 00

- 4 tablespoons of extra virgin olive oil

- a little bit of salt

- 12 grams of yeast

- lukewarm water.

This allows you to create the pizza dough.

For the dressing you need:

- 10 salted anchovy fillets

- 80 grams of black olives

- 5 cloves of garlic, oregano

- extra virgin olive oil to taste

- 500 grams of tomato pulp

- 20 grams of capers.

First you go to work the base of the pizza, then proceed to the dough: add yeast, flour, a little warm water and melt slowly. Then add a pinch of salt, pouring the oil slowly. Work with your hands until you reach a loaf. Work after letting it rest for another ten minutes and then leave it at room temperature for about 20 minutes.

Take a size, oil it, then roll out the dough well without making it too thin. Wash the anchovies, capers and olives. Sprinkle with tomato, then with olives and anchovies, finally capers. Cut all the pieces of garlic and sprinkle them all over the pizza, drizzle with oil and oregano to taste. Bake in the oven for about 30 minutes at 200 degrees.

The oven must already be hot for optimal preparation at the right temperature.

Use Spice home ovens to bake and enjoy your favorite pizza

A good oven is essential for a perfect pizza. Often the classic kitchen oven cannot reach certain temperatures and maintain them, for this reason it is necessary to have a specialized product such as a CALIENTE, DIAVOLA PRO, DIAVOLA 16 spice pizza oven. These products not only reach the temperature in a few seconds but keep it in the time and therefore the pizza does not undergo thermal changes and is cooked in a few minutes.