Calabresa pizza

Welcome to a new chapter in Paulina Cuisine , today we will see together how easy it can be to make Calabresa pizza ? One of the best variants without any doubt! In addition, I will share all the tips and secrets that I have about how to make a good homemade pizza.

On the origin of the pizza and its Calabresa variant

To make it simple we will abbreviate the origin of the pizza in two events; 

First, the moment in which flat bread began to be used as the basis of all kinds of accompaniments. Since only a bit of yeast was needed and the local ingredients to decorate reaching a resounding success of these preparations.

As the next important event in the history of the pizzas, the pizzeros masters of the bakers guild separate and later their preparations extend throughout Italy from the Naples region.

Of course, from here the pizza travels to the rest of the world with Italian migration .

On the trip and subsequent transformation of pizza in Argentina

When Italian immigrants landed in Argentina, they found foods such as cheese and tomato . Pizza suffers a transformation, goes from secondary dish to being a main one.

In 1893 Agustín Bancher opened a bakery where he sold pizzas. At this time the consumption of pizza and fainá is consolidated, as well as the habit of eating them in portions and standing. The yeast replaces the use of the traditional mother mass .

Important: before I forget, I want to recommend the series of complete pizzas that Paulina has on the channel. He is beautiful, he has all the tips and tricks to make the best homemade pizzas .

There we will find the easiest way to make the homemade pizza dough step by step , how to make integral pizza, vegan pizza, pizza without wheat flour, fleeting, Italian pizza without kneading , everything, everything is very good! They see how easy it can be to make pizza.

• How to make pizza (complete series)

About the pizza Calabresa

Original from the Italian region of Calabria . Calabresa cuisine is known for using simple and practical methods in its elaborations.

It differs by the powerful flavor of sausage or sausage and the choice of spicy pepper, typical combination of Calabresa cuisine.

Calabresa Pizza Adobo:

Optionally, if you want to try you can prepare this and throw you above any pizza you do and look very good:

• Chop a little basil together with garlic, ground chili or smoked merken, salt, pepper and olive oil. Mix everything and place above the pizza fresh out of the oven.

Enjoy this delight!

Yami.

Traditional Calabresa Pizza Ingredients

For the yeast sponge: 

• 1/2 glass of milk
• 1 CDA. of sugar
• 2 tbsp. of flour
• 30g. fresh yeast (or 12g. dry yeast)

For the mass:

• 1kg. flour (4 or 5 large pizzas come out)
• 550ml. water
• 1 CDA. of salt (20-25g.)
• 1 jet olive oil

For sauce:

• 1 can of cubet tomato (or crushed, or whole and picás)
• Oregano
• Olive oil
• Salt
• 2 garlic cloves

Fill or Topping of Calabresa:

• 1 calabresa or spicy sausage sausage
• 1 spicy or bell pepper for those who do not want so much spicy
• 200 g of mozzarella cheese
• 100 g of provolone cheese
• 50 g of cream cheese 
• 1 onion

How to prepare an authentic Calabresa pizza

Preparation of the yeast sponge

1. In ½ glass of warm milk (this can also be water) place 30 g. of fresh yeast (or 12 g. of dry yeast).
2. Add the spoonful of sugar, 2 tablespoons of flour and mix until dissolved. It has to run out of lumps and the yeast is well dissolved. 
3. Cover with a reviewer and leave 10 or 15 minutes resting until inflation and yeast show us that he wants to be pizza.

The dough 

1. In a very large bowl add 1 kilo of flour and make a hole in the middle. Place 1 CDA. salt around the hole so you don't touch yeast.
2. In the center of the hole add olive oil to perfume.
3. Stir up to mix everything and add the water to room temperature. Start by adding 500 ml and then if you need more to add.
4. Throw some flour on the mesada and place the dough up, finish joining and then knead. 
5. Start the kneading process folding the dough on itself and kneading for 15 minutes. 
6. In a very clean container, place some oil, so that the dough does not stick. Cover and let up until you double your volume. Leave the dough in a place without air currents and ambient temperature, neither cold nor hot.

The prepizza dough

1. Past 40 - 50 minutes of loyed, pass the dough carefully to the courage, with love and without breaking it. 
2. Start crushing it with the palm of the hand and very carefully just to wear it.
3. Cut into 4 pieces (for 4 pizzas) and make a ball with each piece of dough, reserve.
4. Stretch each bun separately by always kneading with your hand. Once it is a little stretched, place it in the pizzera with oil at the base so that it does not stick. Continue stretching to give the pizzera shape. If the dough bounces a lot, you have to let it rest for 5 more minutes.
5. Cover the masses stretched with a reviewer and let it rest 40 minutes or so, to achieve a second loyal.

10 or 15 minutes before the second levy ends preheating the oven to the fullest.

Pizza armed

1. For the sauce, in a container add natural tomato cut into pieces, 2 chopped garlic cloves, salt and olive oil, stir and above, a little oregano. Do not cook.
2. Place the sauce on the dough covering the entire surface and put it in the preheated oven. 
3. Bake at a maximum temperature on the grill below the oven for 10 minutes until it makes floor (the bottom has to be crispy)
4. After 10 minutes, add the mozzarella cheese in cubes, the provolone cheese and the creamy cheese well distributed above the sauce, throughout the pizza.
5. Add the calabresa sausage or spicy sausage cut into thin slices above cheese, spicy pepper or bell pepper and onion cut into small strips.
6. Give it a final baking.

And ready, Habemus Pizza Calabresa delicious and very easy to do.