Thursday, August 21, 2008

Crispy Italian Triple Dekker - Step by step

This is inspired by the multi layered calzones I have seen in several Italian Bakeries in Bostons North End and at Quincy Market. You can make this in many different ways. Make your own pizzadough with spices and a lot of olive oil, and use your own homemade tomatosauce and you'll get an even more excellent result than I did. But believe me, use ready made pizzadough and canned tomatosauce, and it still tastes great.

Step 1

For one Triple Dekker use:

1 sheet of ready made pizzadough
3-4 tbsp of tomato or pizza sauce
50 grs / 1 1/2 oz of Italian salami or other cured meat, thinly sliced
1/2 red pepper, thinly sliced
125 grs / 4 oz Italian mozarella, crumbled or thinly sliced
Some dried Italian herbs (oregano, rosemary, etc)

Step 2

Roll out the pizzasheet. Place ingredients a few inches away from the edge, as this will be folded over. Brush some olive oil on, and add som dried herbs. Then place thin slices of mozarella, salami, red pepper, and place some tomato sauce at the top. The fold the left edge over. Seal properly by pressing the dough with you finger.

Step 3

Place another layer of filling and add tomato sauce. Fold the left edge over and do it once more, leaving a few inces of dough on the right side. Fold the right edge of the remaing dough over and seal it thoroughly to keep all the goodness inside.

Brush with Olive Oil, place remaining cheese, salami, and peppers on top

Bake in a hot oven 180-200C / 400-440F, for 25-35 minutes. Alllow to rest a few minutes before serving. Serve with salad.

Step 4

And here is the end result.

Crispy crust on the outside, wonderful italian taste sealed inside.

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