Nonna's Pizza & Sauce

My previous post on Nonna's pizza featured only the recipe for the crust with assembly and baking directions.  When I found this recipe card for the pizza and sauce, I knew I had to do another post.  Besides, I'll use any excuse to make Nonna's pizza again.

The one ingredient that stands out in the sauce recipe and really sets it apart is clove.  A "hint o' clove" is key, because a little goes a long way.  However, you want to add enough so that you can taste it.  My mom and I have made Nonna's pizza for a few family gatherings, and it has always been successful.  The second time we made it though, Uncle Steve told me we perfected it because it had just the right amount of clove.  A very nice compliment, indeed.

I also remember the diced onion in the sauce that Nonna used to make.  I remember thinking as a kid, "wait a minute, I don't like onions," but I ate it anyway.  I don't remember the mushrooms, though, so I may just not have noticed them.

This is the most complete recipe for Nonna's pizza I have found.  Just reading it brings back a lot of wonderful memories. 

 

Nonna's Pizza & Sauce

Printable Recipe

Dough:
1 3/4 cup warm water
2 tablespoons yeast
1 tablespoon oil
4 cups flour (white and whole wheat combo)

Stir, knead, cover, and let rise

Sauce:
1 big Hunts (29 oz.)
2 puree or 1 paste (depending on how long you cook it) or any combo using sauce or base.
Add:
1 teaspoon sugar
3 tablespoons Italian seasonings or
2-3 teaspoons basil
2 teaspoons oregano
1 teaspoon thyme
1 teaspoon sage
Hint o' clove
Add 8 oz mushrooms and sauteed onions (about 3 medium)

Pat down dough, turn out and knead. (Cut in half for two pans.)  Oil pan (the more oil the crispier the bottom crust). Roll out dough (keep lifting and turning). Pat into shape in pie pan.
Put on sliced mozzarella cheese, filling whole surface.
Put sauce on generously, top with Romano or Parmesan.
Bake at 400 degrees for 20-25 minutes.

Nonna's Pizza

I am still thrilled that Eva sent me this recipe, even though it has been over a year ago.  The post I did on latent chestnut best describes what this pizza means to me, and there is not much left for me to say.  One thing I didn't do was share the recipe on latent chestnut and I am more than happy to do it here on Family Tree-Eats.  I absolutely love this recipe, and I have made it many times for family and friends over the last 12 months. 

If anyone has any memories or stories they would like to share about Nonna's pizza, I would love to hear them.  Please feel free to leave them in the comments section, or just e-mail me!

Nonna's Pizza

Printable Recipe

Ingredients

2 cups lukewarm water

2 1/2 tablespoons baking yeast

1/2 teaspoon onion powder or garlic salt

4 1/2 cups flour

Directions

Preheat oven to 400 degrees.  In a large mixing bowl, combine water, yeast, onion powder/garlic salt, and flour, and stir until combined.  Flour board and knead dough.  Put olive oil in bottom of new bowl, put in kneaded dough.  Seran wrap it and then put a towel on top of that.  Leave until doubled in size.  Then, knead dough again and cut in half.

Spread dough into two 14x2 inch round pizza tins.  Add cheese on top of dough, then sauce.  Put grated parmesan on top.  Put on toppings and bake for 25 minutes.

*Note*

I remember Nonna's pizza had a whole wheat crust and Aunt Mare told me she used a mixture of whole wheat and all purpose flour.  I do not know what ratio she used, but I find that 3 cups of all purpose flour and 1 1/2 cups of whole wheat flour makes a delicious crust.