Pizza Sfogliatella: Diary of a Foodie : gourmet.com

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Diary of a Foodie

Serves12 to 16 (antipasto)

ADAPTED FROM ANGELA SCUTARI

January 2007

3/4 cup extra-virgin olive oil
2 tablespoons paprika (not hot)
1 tablespoon dried oregano, crumbled
1 (3 1/3-oz) jar flat anchovy fillets, drained, patted dry, and finely chopped (1/4 cup)

Stir together yeast and 1/4 cup warm water in a small bowl until yeast is dissolved and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) o Pulse together "00" flour, semolina, and salt in a food processor until combined. With motor running, pour in yeast mixture and remaining cup water and process until a soft dough forms. Transfer dough to a lightly floured surface and knead until smooth and elastic, about 3 minutes. Form dough into a ball and drape a sheet of plastic wrap loosely over it, then cover with an inverted bowl. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.

Put oven rack in middle position and preheat oven to 375°F. Lightly oil a 15- by 10- by 1-inch shallow baking pan.
Turn dough out onto a lightly floured surface and roll out dough into a roughly 25-inch square, turning and lightly dusting dough with flour as necessary to prevent sticking. (Dough will be very thin.)
Reserve 1 tablespoon seasoned oil and brush remaining oil over dough, leaving a 1/4-inch border around edge. Tightly roll up dough jelly-roll-style and pinch seam to seal (some seasoned oil will seep out as you roll). Arrange roll, seam side down, in baking pan and form into a ring, then press ring with your fingertips until it covers bottom of pan. (It will be about 1/2 inch thick.)
Brush top of dough with reserved oil and bake until golden and top and underside are crusty, 30 to 35 minutes. Cool in pan 5 minutes, then lift pizza from pan using a metal spatula and transfer to a rack to cool to warm or room temperature, 30 minutes to 1 hour. Cut into squares.

Cooks' notes:

The flours are available at Italian markets, some specialty foods stores, fornobravo.com, and D. Coluccio & Sons (718-436-6700).
The pizza can be frozen, wrapped well in plastic wrap, up to 1 month. Thaw and reheat to warm before serving.

Photograph by Romulo Yanes