BY: Keenan Steiner
The chef Roberto Aita took a trip to his childhood home in Calabria in August with a mission: learn everything he could about the simple-but-delicious pizza his “nonna” used to make, baked in a deep pan with chili and freshly squeezed tomatoes, surrounded by olive oil so it tastes almost fried. What he learned after going back is that the pizza hasn’t changed one bit.
During his trip in Southern Italy, he ended up being an apprentice to an old pizza guru in a Calabrian bakery, and Aita is now taking that recipe to Aita Pizzeria, a small, mostly takeout space he’s opening this week in Clinton Hill, his fourth spot in Brooklyn. It starts with a three-day proofing process for the dough. On the third day, Aita presses Calabrian chili powder into the dough, then covers it with a simple sauce of tomato, garlic, and basil. The dressed dough absorbs the sauce for seven or more hours, before getting topped with more tomato sauce and Kalamata olives before it’s baked.
SOURCE: http://www.grubstreet.com
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