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Ingredients Pizza Dough and/or Scanata (Sometimes spelled Scanat', Chenate, Schenate and Schanato)
Directions Follow package direction to activate yeast.
Notes Apparently, in Casacalenda, the dough used to make "red" pizza or tomato-based pizza was the same as the one used to make "white" pizza -- "scanata" (tomato-free pizza). In fact, the same dough was used to make bread. While some cooks used boiled potatoes to make their dough did not. "White pizza" also known as "focaccia" was eaten like bread -- meaning it was topped with all kinds of things (but after it was baked, not prior to it being baked!). As "scanata" is made without any toppings -- the dough is the thing (So it better be "just right"). As previously noted, after the "scanata" is baked it can, of course, be topped with cheese, olives, cold cuts or better still, roasted peppers with garlic and parsley.... The photo was taken by this contributor (Mary Melfi), but luckily for everyone involved the "scanata" in the photo was made by the contributor's aunt, Zia Rosina, so it tasted very good (unlike the one which Mary Melfi might have made). |