How to make Pizza da Mimmos Pizza Calabrisella


The menu includes Pizza Bomba, named after Alpine legend Alberto “La Bomba” Tomba.

Well, on the shelf, it’s not… Of course, a photo of Tomba in a louse cardigan, with Mimmo at the restaurant.

– He was in Kollen with the Norwegian mountaineers and I invited them to eat here, says Domenico Giardina.

– Did Tomba eat Bomba?

– No, I don’t think he liked being called Bomba. He ate Calabrisella.

Like most of the other guests, that is. Calabrisella with a little pepperoni powder, a drizzle of garlic oil, eggplant, spicy salami, olives and onions. Pregnant.

Pizza Calabrisella Recipe

Mimmo’s best pizza trick is to only use a little yeast and a long rise time. It gives a frothy paste that is easy to spread. Let the dough rise for at least two hours.
Enough for four people / pizzas

◆ 3.5 dl of water
◆ 10g yeast
◆ 550g wheat flour
◆ 2 teaspoons of salt
◆ 2 tablespoons of olive oil

▶ Mix yeast and salt in lukewarm water. Add the flour, a little at a time. Knead the dough gently. Divide among four equal-sized bowls, cover with plastic wrap or a damp cloth. Let rise for at least two hours at room temperature. Roll the bottoms to about 30 cm in diameter.

Tomato sauce:
◆ 1 can of whole tomatoes
◆ 1 teaspoon of oregano
◆ 2 teaspoons of salt
◆ 3 tablespoons of olive oil

▶ Use a hand mixer/food processor.

To fill:
◆ Mozzarella Cheese
◆ Strong Italian Salami
◆ Sliced ​​red onion
◆ Thinly sliced ​​eggplant
◆ Peperonico / red, hot pepper
◆ Olives
◆ Garlic Oil

▶ Coat the base with sauce and fill. Drizzle with garlic oil. With a maximum temperature of 250 degrees, the pizza should cook for about ten minutes, watch out. A kitchen glass with red wine belongs. Enjoy your meal.

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