Vito’s real New York pizza in the heart of the Mediterranean ! ~ Dizano News

Dizano News – I joined Joe di Bartolo in the kitchen last evening for a masterclass in real New York Pizza making from his father Vito’s original recipes …… Joe is visiting from New York for the opening of his new restaurant on the island Pizzavito.

Joe tells me about his father Vito who arrived in New York and opened his first pizzeria inQueens in 1966 and this has evolved to pizza restaurants all over the US and India. I was impressed with the local operation as everything is freshly made using only locally sourced or imported ingredients from Italy.

We made calzone with a filling of Mozzarella, a ricotta mix and spinach and it was just delicious, crispy but chewy and moist at the same time……We also made Manhattan Strombolis, Vito’s special garlic knots and mini spinach rolls. The experience was amazing as this was my very first time making pizza in a pizzeria ….

I am sharing Vito’s ingredients for making a New York Calzone. The pizza dough recipe is the one I use at home. You will need :

For the dough:

2 1/4 t active dry yeast

1 t salt

1/2 t sugar

3 c flour, plus extra for dusting

1 T extra-virgin olive oil

1c Tepid Water

Combine the water, yeast, salt and sugar in a bowl and stir until it dissolves.

Set aside for 30 minutes, then add the flour, and mix until smooth.

Turn the dough out onto a floured work surface, and knead for 10 minutes, adding more flour if necessary.

The dough should feel smooth and elastic.

Lightly oil a bowl, and place dough inside. Let rise in a warm place until doubled in size, about 1 hour.

Quarter the dough, and shape each piece into a ball. Cover, and let rise another 15 minutes. Makes enough dough for 4 calzones.

And for Vito’s vegetarian calzone filling

For each calzone you will need :

A few fresh spinach leaves

Two handfuls mozzarella cut into small cubes

Two spoons ricotta mixed with spinach, Parmesan

Two slices tomatoes

Open up the dough into a circular shape.

Place the mozzarella on top of the dough.

Then the ricotta mix

Before you seal it top with fresh spinach and slices of tomatoes.

Seal the pastry by crimping the edges of the dough with your fingers.

Make a small incision on the top, and bake until golden, in a pre heated home oven at 275 – 300 C for around 10 minute.

Brush with olive oil and shake some Parmesan and dried parsley before