Ladenia (Greek tomato and onion pizza from Kimolos)
Dimitra's Dishes · ♥ 82 likes · 373 views · 7 min video
Timestamp
Ingredients
Method
Techniques
- ¼ cup olive oil
- 1 tbsp dried oregano
- 2 cup lukewarm water
- 1 tsp granulated sugar
- ¼ cup all purpose flour
- 1½ tsp active dry yeast
In the mixer bowl, mix the lukewarm water, sugar, quarter cup flour and yeast with the dough hook; let sit 8 to 10 minutes until a foamy cloud appears. If it does not, the yeast is old: start again.
- 615 g all-purpose flour
Mix the 615 g flour with the salt.
- 1½ tsp salt
- ¼ cup olive oil
Add the flour mixture a little at a time with the quarter cup olive oil; knead on low speed 10 minutes. The dough should be sticky, not tight and dry, so it stays airy and light.
- olive oil
Oil a large bowl, turn the dough in it, cover with plastic wrap and rise in a warm spot about 1.5 hours, until doubled.
- 2 whole tomatoes
- 1 whole red onion
- salt
- freshly cracked black pepper
Halve and slice the tomatoes; thinly slice the red onion; toss with lots of olive oil, salt, black pepper and dried oregano.
- semolina flour
Sprinkle semolina on a large round pizza pan (or use a 9 by 13 pan or a 12-inch cast iron skillet for a thicker one); stretch the dough nearly to the pan's size, with a thicker crust edge and a thin middle.
Stretching on a pizza pan
Pour over the tomatoes, onions, oil and juices, spreading onto the crust; drizzle more oil and season with salt and oregano.
Move to the top rack for the final 10 minutes, about 35 minutes in all, until golden and crispy.
Let it rest so everything settles; warm briefly before serving so the crust is crunchy again.