Casa Surace’s Pizzadagiù promises to spread Neapolitan culture all over the world, with this unmissable recipe.
Pizza is good in every way, with Neapolitan origins it has spread all over the world. The success is due to a recipe that is as simple as it is rich, because its soft dough goes well with an infinite number of ingredients. Now, there will be another way to enjoy it – hopefully – in many Italian places. The proposal comes from some members of the comic group Surace houseor Daniel Pugliese, Simon Petrella e Alessio Strazzullo.
Finding themselves in a northern pizzeria, very far from home, the three began to list some ingredients they wanted to find in their pizza. Putting them together, the result was excellent and very similar to that of casa. The recipe for Pizzadagiù by Casa Surace collects the main ingredients of the Neapolitan traditionallowing for greater diffusion of the way to make pizza as good as below.
Preparation of the recipe for Casa Surace’s Pizzadagiù
Pour the olive oil and the chopped onion into a saucepan and fry for a few minutes over a moderate heat.
Add the meat and brown; when it appears well cooked, pour the wine slowly.
Leave evaporate the liquidthen pour 150 ml of water and the tomato sauce into the pan.
Season with a handful of salt and cover with a lid. You do cook for about 8 hoursto have a ragout as good as tradition dictates.
For the dough, sift the flour and pour it into a bowl.
Crumble the yeast and pour a little 300 ml of water. Begin to mix the ingredients, stirring.
Gradually add the rest of the water and continue to knead with your hands, to allow the dough to solidify.
Add a pinch of salt and incorporate all the water; knead the dough on a work surface, to make it firm and homogeneous.
Let it rest under a bowl for 10 minutes; then work it again, folding it 4 times on itself, taking 4 different sides.
Put it in a bowl, cover with transparent film and do leaven for 6 hourswaiting for it to double in volume.
When it’s ready, roll it out on a floured work surface. You have to get a circular and slightly thick pizza base.
Take a very large frying pan and fill it with vegetable oil. Heat the liquid on the stove and then dip the pizza base into it.
Fate fry for about 2 minutesuntil it turns golden.
Subsequently, dry it by dabbing the surface with a sheet of absorbent paper. Put it on a work surface and season it with a little ragù (leave a large border free).
Place the very thin slices of caciocavallo in the centre.
Bake in a wood oven for a few minutes. Alternatively, place it on a baking sheet, lined with parchment paper, cook in the oven at 200°C for 2 minutes.
Decorate with the basil and serve.
How the recipe was born
The idea for this new recipe came to the three members of the group just as they were sitting at the table. From their desire to eat something as good as at home, a combination of ingredients was born for an all-Neapolitan product. Their main product is Pizzadagiù the ragu; because, as they themselves explain: “ragù really means South. On Sunday morning our houses smelled of ragù, prepared with love and skill by our mothers, grandmothers and great-grandmothers”. Second ingredient is the cheese which for them – and all Neapolitans – “is not only good, but tastes of history, tradition, of the country from the first to the last bite”.
Other component is the fried, which is not a real ingredient but a characteristic that the dough takes on based on the cooking method. Fried food is a real art in the Neapolitan area; it shouldn’t be too heavy, but not too light either. Fried pizza must be inviting and crunchy, just as tradition dictates. Finally, the last ingredient is the basilwhich is an essential element to flavor everything, especially the meat sauce.
Where to find the Pizzadagiu
The creators of this recipe themselves have specified that it is not a brand or a brand. Right from the start, the preparation of Casa Surace’s Pizzadagiù is a gift that the authors give to pizza makers from all over the world. The recipe is present in some pizzerias and can be easily found and proposed in any activity. This idea clearly encourages the spread of true Neapolitan culture, of which fried pizza is the cornerstone. Indeed, he earned the brand of True Neapolitan Pizza by the “True Neapolitan Pizza Association”.
However, it all started locally PizzAut. You can taste this product in this business, which is known to be run by autistic kids. This project is led by Nico Acampora. Promoter of social inclusion, the entrepreneur provides a real example of solidarity towards people with autism, who should enjoy greater integration into society and the world of work.
To stay informed, read all about the case where imitations of Neapolitan pizza are outlawed.
Sign up for the Primo Chef newsletter to find out about new recipes, advice and news. Before anyone else.