Recipe

Pizza Tre-Formaggio aka Pizza the Frienda Kind

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by lapadia

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by lapadia

This recipe was entered in the contest for The Recipe You Want To Be Remembered For
Chef
lapadia's Notes: I love baking yeast breads of all kinds, there is just something about the feel of the dough, kneading, creating, shaping and slowing down to relax while waiting for it to rise. Finally getting...
I love baking yeast breads of all kinds, there is just something about the feel of the dough, kneading, creating, shaping and slowing down to relax while waiting for it to rise. Finally getting it into the oven, smelling the aroma throughout the kitchen and at last getting to share a fresh hot slice with others…it is all fun and somewhat therapeutic for me.

My passion began after learning to make and then master pizza dough; for that I thank both my grandmother and mother - they were a team. The homemade pizza they made for special family occasions was similar to mine, or shall I say mine is an interpretation of theirs? My Grandma Angelo called her pizza…this very pizza recipe…“the frienda kind.” In fact, she use to call a lot of things the frienda kind; her Italian slang the best I can explain it, means something that is the most familiar to all.

Fast forward to today; I have made so many variations of pizza for friends & parties, co-workers & parties, family & parties…square, round, deep dish, hand-tossed, or grilled. I am not only remembered for pizza, but a combination of pizza and the party moments that go with it. As well, there are others who have played by my side in the kitchen to carry on a family tradition I have kept alive. This is my legacy and I love it!

A little crushed tomato sauce, sautéed garlic, basil chiffonade, an addition of three melt in your mouth cheeses over a square yeast dough that bakes airy and crisp, with a sauce so good you want to lick it off – that’s the “frienda kind.”

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Makes 1 square pizza, 15 x 10 x 1 inch pan

SAUCE Ask a question about this ingredient

1 28 oz. can organic Italian crushed tomatoes Ask a question about this ingredient

Garlic, finely chopped – to your taste Ask a question about this ingredient

1/4 cup extra virgin olive oil Ask a question about this ingredient

Salt - to taste Ask a question about this ingredient

12 fresh basil leaves - chiffonade Ask a question about this ingredient

CRUST Ask a question about this ingredient

1 envelope Rapid Rise yeast Ask a question about this ingredient

1-1/3 cups warm water Ask a question about this ingredient

3-1/2 to 4 cups all-purpose flour Ask a question about this ingredient

2 teaspoons salt Ask a question about this ingredient

CHEESE TOPPING Ask a question about this ingredient

10-12 thin slices (or 3 cups grated) low moisture whole milk mozzarella Ask a question about this ingredient

1 cup freshly grated Pecorino Romano and Parmigiano-Reggiano (1/2 cup of each) Ask a question about this ingredient

Extra Virgin Olive Oil to drizzle over the raw dough Ask a question about this ingredient

SAUCE Heat the olive oil, add the garlic, sauté a minute to soften, add the tomatoes, salt to taste. Bring to a simmer and cook, stirring occasionally, until thickened, about 45 minutes. Stir in the fresh basil. Let the sauce cool.
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CRUST In a large bowl, combine 3-1/2 cups of the flour, yeast packet and the salt. Add the water until a soft dough forms.
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Turn the dough out onto a lightly floured surface and knead until smooth and elastic, adding more flour if necessary, about 10 minutes.
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Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft free place and let rise until doubled, about 2 hours.
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Oil a 15 x 10 x 1 inch jelly-roll type pan. Place the dough in the center of the pan, with your fist flatten. Continue to stretch and flatten the dough to fit the pan. NOTE: You may need to relax the dough; let it rest around 5-10 minute intervals, a couple times, relaxing the dough helps to stretch and flatten. Cover with plastic wrap and let it rise for about 1 hour, until puffy and almost doubled.
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CHEESE Grate and slice the cheese, set aside until needed.
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BAKING THE PIZZA Preheat oven to 450 degrees F.
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With your fingertips, firmly press the dough to make dimples at 1-inch intervals all over the surface. Drizzle a little olive oil over the dough and then the sauce, leaving a ½-inch border all around.
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Bake for 20 minutes. Remove the pizza from the oven. Sprinkle half of the Pecorino & Parmesan over the top. Arrange the slices of cheese on top. Sprinkle the rest of the Pecorino mixture. (this dough technique to cook part way was adapted from the Sopranos cookbook)
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Return the pizza to the oven and bake for about 5-10 more minutes, or until the cheese is melted and the crust is browned. Let pizza sit for about 10 minutes. Cut into squares and serve hot.
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48 Comments on Pizza Tre-Formaggio aka Pizza the Frienda Kind

76sarah added 11 months ago

We make a lot of pizza at home and this is by far the best we've ever made...thank you!

lapadia added 11 months ago

Wow...thanks for your feedback, 76sarah!

cookinginvictoria added about 1 year ago

How wonderful that is an old family recipe and that you have a reputation for making great pizzas. I am still not satisfied with my homemade crust, so I will definitely try your recipe. Thanks for sharing -- your Italian grandmother sounds a lot like mine!