The term quinto quarto, “the fifth quarter,” refers to a type of cuisine born from poor, peasant kitchens, and the term itself originates from Rome...
Rossella and Nonna Michelina show you how to make Pizza alla Faccia di Vecchia an old traditional way to make pizza from Torretta, Sicily.
1 Lb Pizza dough, 28 Oz Can of crushed tomatoes, 1 Lb of day old Italian bread with crust removed, 1/2 Cup Primo sale cheese, shredded, 1/2 Cup of Pecorino cheese in small cubes, 2 Tbs Oregano, 1/4 Cup EV olive oil, Salt
Preheat a pizza stone in the oven at 500F.
Remove the crust from the Italian bread and break the inside into small piece by hand and place in a bowl.
Add the tomatoes and mix well, with your hands preferably.
Add the cheeses, the oil, the oregano and the salt and mix well.
Take 1/4 of the dough, flatten it into a round shape, and spread some of the mix all over it.
Bake for about 15 mins on the hot pizza stone.
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