My wife was kind enough to translate the “Home” pizza recipe from:http://www.antoninoesposito.com/
The criscito, as far as I can figure, is a preferment that he recommends you get from your loacal bakery. Sorry, this ain’t Italia!
Dough for 4 people
500 ml water
900/1000 grams flour (adding or diminishing the amount as you go)
6 grams of yeast
100 grams of Criscito (sourdough)
20/25 grams of salt
1 Tablespoon of lard or butter melted
2 teaspoons of sugar
A drop of olive oil
Making the dough:
Put all of your ingredients within reach in order of kneading. In a container, if possible round, pour in the water and dissolve the yeast, the sourdough and the sugar, remembering to leave if possible a clean hand.
Add the flour and the salt, slowly we continue to knead and mix from bottom to top, then, we add the lard (or butter) and more flour.
We are almost finished, we amalgamate the oil well into the dough, and we end by drying out the dough with the flour.
The dough should pull away easily from the container, put it on the table, pull it out in a way that you can work the dough with both hands. Form it into a homogeneous piece. We cover it with the container and let it rest for 30 minutes. Punch it down and give it another 10 minutes of rest.
Last pass, we form it into little pieces proportional to the size of the oven, cover them and let them raise for about 5/7 hours, according to the ambient temperature where they are resting.
Preheat the oven to its highest temperature.
Stretch out the dough being careful not to touch the edges and we put it on a "griglia di forno" (peel?) with a narrow space so that the dough rests compactly. (In other words, close to the edge but not over.)
We add the seasoned tomatoes in order with salt, oil and basil. With a little brush lightly brush the edge with oil.
Now we can put the pizza in the oven, as soon as the dough begins to rise, we quickly add, mozzarella and what other ingredients please you and finish the cooking.