labretti
Many moons ago, I attended the ILLUSTRIOUS Howard University. And, although I have a myriad of great memories while there to revisit, I mostly return to the food. My reminiscent daydreams on the food I encountered while attending never fail to bring warmth to my heart. I can’t always admit to the quality, price or delay in my orders, but I can always admit the memories made it great. When I often start my trance of remembrance, one dish comes to mind that transcended all foods while in college. It was quick, fulfilling and scorching hot as always. The Labretti.
I went down a rabbit hole trying to figure out what exactly a “labretti” is. Is it a pizza? Is it a sandwich? Is it just a flatbread folder? I couldn’t figure it out! I nearly lost my mind trying to understand what exactly this concoction was/is. I came to the conclusion that a labretti is nothing more than a folded pizza being attacked by a light salad. That’s the only sound explanation I could give myself. From my vivid memories of it being made, I always remember seeing a firewood oven and a piece of dough stacked with cheese and meat being thrown inside of it. So, yes, it’s a pizza—folded—but that’s what makes it so amazing.
There were hours, days, weeks and months spent on this recipe. What is being expressed below transcends basic cooking. It’s coming from the soul as a memory being brought to life. This dish should not only warm the hearts of my fellow Howard University alums but also any patron of this blog. Cause you’re getting a bite of life, legacy and higher love.
the labretti
ingredients
dough
3 1/2c organic unbleached bread flour (extra where needed)
2 1/2t active dry yeast
1/2t sugar
1T kosher salt
1 1/4c water (for yeast)
2T extra virgin olive oil
chicken
3 chicken breasts (boneless, skinless)
3T extra virgin olive oil
1/2 lemon zest
1/2c lemon juice
1T dried oregano
1T dried basil
1 1/2T fresh thyme
1T paprika
1T red pepper chili flakes
1T garlic powder
1c chicken broth
salt & pepper to taste
ranch
1c mayo
1/2c sour cream
3T fresh dill, chopped
3T fresh chives, chopped
1T worcestershire
1T white vinegar
1t paprika
1t cayenne pepper
1t kosher Salt
buttermilk to consistency (I used 2T)
minced garlic paste (2 minced garlic clove + 1/2t kosher salt)
1 1/2t Lemon Juice
pizza
romaine lettuce head, chopped
sliced fresh mozzarella (preferably sitting for an hour)
parmigiano-reggiano, grated
helpful items:
12” pizza stone
pizza peel
microplane grater
digital kitchen thermometer
plastic wrap
food scale
recipe
the dough (do this the day before lazy!)
Slowly heat your water on the stove/microwave until it reaches a temperature of 112F. Once it reaches 112F, pour into a measuring cup and follow by adding yeast. Stir cup, cover with plastic wrap and allow yeast to activate for 10 minutes in a cool area.
Optional: you can stir in 1/2t of sugar to expedite the process
In the stand mixer bowl OR a large mixing bowl, add the bread flour, sugar and kosher salt. Stir well.
After the yeast has activated and gotten a yeast-y smell, you can add the yeast mixture into the large mixing bowl along with your oil--if necessary, the yeast residue in the measuring cup can be washed with a little warm water and added to the large mixing bowl as well. With a wooden spoon or mixing spoon, you can slowly mix the concoction together. If you’re using a stand mixer, add dough hook and set it 2.The flour and yeast mixture should begin to come together.
Pour out your dough onto a flat floured surface and begin to knead (videos below to help with this process).
Put the smooth dough ball into a well-oiled large mixing bowl. Store in a dark cool area for at least 18 hours or up to 24 hours.
After the alloted time, you can pull the dough out and re-knead the dough on a flat floured surface into a ball. Slice the dough into four equal pieces. Knead dough pieces into balls. If available, you can measure the dough balls out about 165g each on a food scale. Place the four dough balls into a floured pan and cover with a pan OR plastic wrap. Allow dough to rise in a cool area for 3 hours. Yes--all 3 are needed.
I skipped the 3 hours dough rising step for this recipe, but I do recommend doing this for a better pizza. Instead, I simply wrapped each of dough balls and set them aside for the rest of the process below!
the chicken, the ranch & the stone
Set oven to 500F and place pizza stone inside. Allow stone to heat for 1 hour. The 1 hour is necessary to ensure the pizza dough is evenly and well-cooked. Also, it gives you time to do—
Place chicken breasts into bowl and pierce the skin all over with a sharp knife.
Add olive oil, salt & pepper, paprika, lemon zest & juice, dried basil, dried oregano, fresh thyme, chili flakes and garlic powder. Mix. Mix again. Mix once more.
Cover bowl with plastic wrap and set in fridge for 1 hour OR overnight (could do this after you finish that dough. I did not).
After allotted time, take chicken out of bowl, set aside bowl and place in oiled pan set on medium-high. Cook on each side for 3-4 minutes OR until crispy texture is reached. Finally, cook on one side for 8-10 minutes.
Take chicken out of pan and place into casserole dish. Pour marinade mixture from bowl, fond from the pan and chicken broth into casserole dish. Place casserole dish onto oven’s second rack under the pizza stone. Cook for 15-20 minutes OR until chicken’s internal temperature is 165F. Allow chicken to rest for 15 minutes.
While the chicken bakes or while it’s resting, mince two cloves of garlic into small mixing bowl along with a sprinkle of kosher salt. Allow to sit for 10 minutes. The salt will help extract some of that flavor.
Put mayo, sour cream, fresh dill, fresh chives, worcestershire, white vinegar, paprika, cayenne pepper and lemon juice into small mixing bowl. Mix. Mix again. Mix once more. Add buttermilk to help with the consistency—a little for thick dressing or a lot for thin dressing. Place in fridge for 30 minutes OR up to an hour.
pizza baking
Spread dough ball into pizza shape allowing the crust to fold on edges. Stretch edges of pizza dough through shuffling knuckles. Pizza doesn't have to be a perfect shape (I actually prefer it to look a wee bit obtuse). It’s getting folded anyways! Bye!
Add desired mozzarella slices to dough.
Bake in the oven for 25 minutes OR until cheese has slightly browned along with the crust.
Take out of the oven and allow pizza to rest for 20 minutes.
labretti
After pizza has rested, add chopped lettuce, sliced chicken breasts and slowly fold pizza into desired shape.
Sprinkle grated parmigiano-reggiano into folded crust crack, drizzle some of the homemade ranch into there as well. Enjoy!
