I decided to share this post and this recipe hoping not to drift apart too much from the purpose of this subreddit. Since it’s one of the most iconic and traditional Neapolitan pizzas, I thought it could belong here or, at least, it could show a different side of Neapolitan culture, even it’s usually not baked in a wood fire oven or at high temperature.
As a matter of fact, it’s a pizza typically served in Neapolitan houses on the 24th of december at dinner. Coming from a frugal lunch, or no lunch at all, as the tradition would require, on the Christmas evening you are welcomed with this stuffed pizza and other appetizers.
Moreover, it’s basically one of the traditional same method to obtain a dough for a classic Neapolitan pizza. And I’ll tell you more: it’s not that common, but you can find this pizza, in a calzone shape, in several pizzerias and, obviously, baked at high temperature.
Finally, this method and this recipe represent one of the first doughs which allowed me to get closer to the pizza world, especially to the Neapolitan pizza, even with kneading by hands and the limits of a domestic oven.
It’s a soft, stuffed pizza, filled with escarole, black olives, capers, raisins, anchovies and pine nuts, which I didn’t use because I didn’t have them when I baked this pizza.
I will put a detailed recipe in the comments if you are interested. And trying to be as fair as possible, I will add the “source” of my recipe, which differs from it just a little.
Anyway, to be honest, these aren’t great pictures and probably this isn’t even my best shot at this recipe. Despite that, I loved the taste and was pretty much satisfied with the result.
Feel free to share any curiosity or concern and to ask questions!
by burningchance