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Mimì pan pizza dough, two ways (La Mimi & La Papa) » Simple and Healthy Recipe! ✅

Pizza is one of my mother’s specialties in the kitchen. The style she creates is halfway between a classic “grandmother” pizza and a typical pan pizza. Its crust is neither thin nor thick: it’s somewhere in between, with crisp edges and a fluffy interior. Since the dough can be made ahead of time (see step 2) and baked on a baking sheet, it is suitable for both weeknights and weekends.

My mother is known as “Mimì” by my siblings’ children, so in honor of grandmother’s cakes everywhere, I proudly present a recipe passed down to me that can only be called “Pizza di Mimì”. I asked my mom to share her favorite pizza toppings (hereinafter “La Mimì”), but she was worried that her favorite flavors might be biased (even if everyone who tried it found it delicious). . But if you are looking for more classic toppings, try the one inspired by my father, known to the children of the family as “Papa”. —Erin Jeanne McDowell

look at this recipe

Mimì pan pizza dough, two ways (The Mimi & The Papa)

ingredients
  • Mimi’s pizza dough
  • 1 cup (163g) semolina flour

  • 5 cups (600g) bread flour

  • 2 cups (453g) warm water

  • 1 tablespoon extra virgin olive oil

  • 1 teaspoon instant yeast

  • 1 teaspoon granulated sugar

  • 1 teaspoon of table salt

  • Toppings for assembly (some ideas below)

  • Mimì and Papa’s condiments
  • For Mimi Pizza

  • 4 garlic cloves, minced

  • 2 Yukon Gold potatoes, precooked and thinly sliced ​​(you can also use 3 red potatoes or 1 russet, even precooked and thinly sliced)

  • 1 cup Castelvetrano olives, pitted and quartered

  • 2 tablespoons chopped fresh oregano

  • 8 ounces fresh mozzarella cheese, diced

  • 1 cup shredded low-moisture mozzarella cheese

  • 1 cup feta cheese crumbled

  • For dad’s pizza

  • 3/4 cup tomato sauce of your choice

  • 2 cups cooked chorizo, crumbled or sliced

  • 1 cup marinated mushrooms, sliced

  • 1 small sweet onion, sliced

  • 1 1/2 cups shredded low-moisture mozzarella cheese

  • 8 ounces fresh mozzarella, diced

  • 3/4 cup finely grated Parmesan

Indications
  1. Mimi’s pizza dough
  2. In the bowl of an electric mixer fitted with a dough hook, mix all ingredients until a smooth, soft dough forms, 3 to 4 minutes.

  3. Transfer the dough to a large bowl or dough container that is twice the size of the dough. Let it rise in the fridge overnight (although you can also do it in a pinch and let it rise for 1 hour at room temperature and voila!).

  4. When ready to bake, preheat oven to 425°F. Drizzle olive oil on baking sheet to coat well. Add the dough to the baking sheet and turn so both sides are lightly coated with oil. Use your fingers to score the dough to stretch it to about ½-inch thickness, filling most of the pan.

  5. Let the dough rest for 10 minutes, then pinch again to stretch a bit more. Garnish with sauce, toppings, and cheese to taste.

  6. Cook for 20-25 minutes, until the crust is golden and the cheese has melted and browned in places.

  1. Mimì and Papa’s condiments
  2. For La Mimi

    In a saucepan over medium heat, heat the olive oil with the crushed garlic cloves. Cook for 1 minute until fragrant. Remove from heat and let cool completely.

    Once the dough has spread out in the pan, drizzle half of the cooled garlic oil on its surface.

    Arrange the potatoes, olives and oregano on the surface of the pizza. Dust the surface with the remaining garlic oil.

    Complete with fresh mozzarella, grated mozzarella and feta cheese.

    Cook for 20-25 minutes, until the crust is golden and the cheese has melted and browned in places.

  3. To Dad

    Once the dough has spread out in the pan, spread the tomato sauce evenly over the surface of the dough.

    Arrange sausage, marinated mushrooms, and onion slices on top of sauce.

    Complete with fresh mozzarella, grated mozzarella and pamesano.

    Cook for 20-25 minutes, until the crust is golden and the cheese has melted and browned in places.

I always have three types of hot sauce in my bag. I have a soft spot for making people their favorite dessert, especially if it’s wrapped in puff pastry. My latest cookbook, The Book on Pie, was released on November 10, 2020 and my pie merch collaboration with Food52 is also available: https://food52.com/shop/merchants/manifest-food52/food52-x -erin-mcdowell

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