Lucca Pizza

Embark on a journey to the heart of Tuscany with the Lucca pizza, a delicious creation that pays tribute to family heritage and unforgettable memories. Inspired by a breathtaking honeymoon to Gombitelli, the charming town near Lucca, Italy, this pizza holds a special place in my heart. Gombitelli, the birthplace of my ancestors, became a symbol of homecoming, as I rediscovered the roots of my family’s heritage. During our visit, my cousins lovingly served us a thin, toasted flatbread-like pizza, reminiscent of the traditional Tuscan style. In this recipe, I bring that cherished pizza to life, pairing the crisp crust with the bold and flavorful puttanesca-style toppings, including hand-crushed tomatoes, oil-cured olives, anchovies, and garlic. As you savor each bite of the Lucca pizza, may it transport you to the picturesque landscapes of Tuscany, evoking a sense of warmth, tradition, and the true essence of Italian hospitality.

INGREDIENTS:

• 1 (13-ounce/370-gram) ball Master Dough, preferably with starter, made with Poolish
• 2 parts flour mixed with 1 part semolina, for dusting
• Scant ½ cup (100 grams) hand-crushed tomatoes (see this page)
• 10 oil-cured black olives, pitted and halved
• 1 teaspoon(8 grams) minced drained oil-packed anchovies
• ¼ teaspoon (0.7 grams) minced garlic
• Extra virgin olive oil, for brushing and drizzling
• 6 ounces (170 grams) whole-milk mozzarella cheese, shredded (1½ cups)
• 1 fresh basil leaf, rolled up lengthwise and cut crosswise into fine julienne
• Dried oregano, for dusting

PREPARATIONS:

1. Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F.
2. Set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour (see Getting Started).
3. Mix together the tomatoes, olives, anchovies, and garlic in a bowl and set aside.
4. Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
5. Sprinkle a wooden peel with the dusting mixture.
6. Roll out the dough into a round 14 to 15 inches in diameter following the instructions in Rolling Pizza Dough.
7. Trim the dough to a 13-inch round using a pizza wheel.
8. Brush the surface of the dough with oil, flatten the edge, then dock the surface.
9. Move the dough to the peel, shaking the peel forward and backward to ensure it doesn’t stick.
10. Mound the mozzarella in the center of the dough and spread it out evenly over the surface, leaving a ¾-inch border. Drizzle more oil over the top.
11. Slide the pizza onto the top stone and bake for 4 minutes.
12. Lift the pizza onto the peel, remove it from the oven, and scatter the tomato mixture over the top.
13. Rotate the pizza 180 degrees and transfer it to the bottom stone. Bake for 5 minutes until the bottom is browned and crisp and the top is golden brown.
14. If desired, transfer the pizza to the top stone for 30 seconds to achieve a darker top.
15. Transfer the pizza to a cutting board and cut into 6 wedges.
16. Scatter the basil over the top and finish with a dusting of oregano and a drizzle of oil.

YIELD:

• One 13-inch Lucca pizza; approximately 6 slices.

SPECIAL INSTRUCTIONS: None.

TIPS:

• Allow the dough to warm up to room temperature before shaping to achieve a more pliable and easy-to-work-with texture.
• For an authentic Tuscan experience, use oil-cured black olives and minced drained oil-packed anchovies.

As the Lucca pizza weaves together the threads of family heritage and unforgettable experiences, it epitomizes the essence of Italian cuisine—a celebration of tradition, love, and simplicity. Inspired by a momentous honeymoon in Gombitelli, near Lucca, Italy, this pizza holds a sentimental place in my heart. The journey through the Tuscan countryside, traversing gravel roads and narrow donkey trails, led to a joyous encounter with my family’s ancestral home.

The Lucca pizza, reminiscent of the traditional Tuscan style, boasts a thin, crisp crust that sets the stage for the lively and robust puttanesca-style toppings. The hand-crushed tomatoes, oil-cured olives, minced anchovies, and garlic come together in a harmonious symphony of flavors—a tribute to the Tuscan contadino spirit.

With each bite, the Lucca pizza transports you to the enchanting landscapes of Tuscany, where simplicity intertwines with culinary excellence. The melodic notes of the mozzarella, basil, and oregano dance on your taste buds, painting a vivid picture of the sun-soaked hills and charming villages of Italy.

As you savor this exquisite pizza, may it evoke the warmth of Italian hospitality and the timeless bond of family. The Lucca pizza carries the legacy of generations, infusing every slice with the love, tradition, and pride of the Gemignani family. Just as the past meets the present in the heart of Gombitelli, may this pizza serve as a beautiful reminder that the love of food and family spans across time and borders.

In the spirit of the Lucca pizza, let us cherish the traditions that nourish our souls, uniting us with the rich tapestry of our heritage. As we savor the vibrant flavors of Italy, may we be inspired to create cherished memories of our own, celebrating the joy of cooking and sharing meals with those we hold dear.