Mangia Con Elena

  Pizza con Patate I adore this pizza. It is hands down my favourite pizza. Loaded with potatoes, rosemary and mozarella and drizzled with extra virgin olive oil. How can you not but love it?  My mother would make this and I couldn't wait until it came out of the oven. We would immediately attack it.  It was always the first pizza gone and usually before dinner! It tastes great hot out of the oven, but also tastes amazing cold. This pizza is both rustic and delicious. Another traditional dish invented out of necessity and few ingredients. There are many variations of this pizza throughout Italy depending on the region and even the house. Even within my own family there is  a bit of a debate on which way is the best! My mother likes to add peperoncino whereas I prefer it without. All Italians like to believe that their version of whatever dish they are making is the best and will defend it relentlessly but the amazing taste and simplicity is indisputable and everyone agrees on that!

  Giuseppe's Pizza The secret to a successful pizza dough is understanding the liquid to flour ratio and knowing how the dough should feel and if it needs more of less of one ingredient. This can only be learned by practice and seeing what works and what doesn't. I have had a great deal of pizza flops and I still do! Too much flour, not enough flour, too much kneading, not enough kneading... So I guess my point is be easy on yourself because it is a skill.   I find working the dough with my hands both therapeutic and creative. It also gives me a better feel for what I need to add and when it is ready to proof. The recipe that I use for pizza is my brother Giuseppe's. He is an amazing home cook and has inspired me on a regular basis ( a little friendly competition between siblings is a good thing!) He loves to cook and we get so excited when we are invited to his house because we know we are getting authentic and delicious meals made with love. As always, the flour measureme