This classic Long Island favorite gets delicious toppings worthy of its Italian roots.
Carson Downing
Dig in to a savoryItalian favoritewithout eating out.
We’re sharing our favorite Grandma pizza recipe made with fennel and capocollo.
Credit:Carson Downing
Fennel balances it out with its subtle sweet licorice flavor.
Together, these powerhouse ingredients create a dish to remember.
of the olive oil over medium heat.
Add the tomato paste; cook and stir for 2 minutes.
Add wine; cook and stir 1 minute.
Add tomatoes, fennel seeds, oregano, and garlic powder.
Bring to boiling; reduce heat.
Simmer, uncovered, until thickened, about 5 minutes.
Season with salt and pepper.
Meanwhile, place an oven rack in the lower third of the oven.
Preheat oven to 425F.
Grease a 15x10-inch baking pan.
Spread sauce over dough.
Top with cheese, capocollo, and fennel; drizzle with remaining 1 Tbsp.
Bake until the cheese and crust are lightly browned, 25 minutes.
In an extra-large bowl combine the water and yeast, let stand 5 minutes or until yeast is foamy.
Stir in flour and salt.
(Dough will be shaggy.)
Turn out onto a lightly floured surface.
Knead until smooth and elastic, about 3 minutes.
Place in a well-greased bowl, turning to grease surface of dough.
Cover with plastic wrap; let rise at room temperature until double in size, 112 hours.
Shape into two balls.
If not using dough right away, cover and chill for up to two days.
2,000 calories a day is used for general nutrition advice.
