Pizza creation

The history of pizza is rich and multifaceted, blending ancient influences with evolving culinary traditions.

The roots of pizza can be traced back to ancient civilizations like the Egyptians, Greeks, and Romans, who had flatbreads topped with various ingredients. The Greeks, for instance, had a flatbread called plakous, which was topped with olive oil, herbs, and cheese.

The version of pizza we recognize today emerged in Naples, Italy, during the late 18th to early 19th century. Naples was a bustling port city, and its residents – many of whom were poor – began creating simple, inexpensive street food: flatbreads with tomatoes, cheese, olive oil, and sometimes garlic or anchovies.

Though tomatoes were brought to Europe from the Americas in the 16th century, they were initially believed to be poisonous. Over time, people in Naples began using tomatoes on flatbreads, creating the precursor to pizza as we know it today.

The Margherita Pizza (1889)

The story goes that in 1889, Queen Margherita of Savoy visited Naples. A local pizzaiolo (pizza maker) named Raffaele Esposito was asked to prepare a dish for her. He created a pizza topped with tomatoes, mozzarella, and basil, representing the colors of the Italian flag – red, white, and green. This creation became known as Pizza Margherita in her honor, and it is often considered the iconic representation of pizza.

Italian immigrants brought pizza to the United States in the late 19th and early 20th centuries, particularly to cities like New York, Chicago, and Philadelphia. The dish quickly gained popularity among Americans, especially in immigrant communities.

Over the 20th century, pizza evolved into countless variations. In the U.S., regional styles emerged, such as New York’s thin crust, Chicago’s deep-dish pizza, and California’s artisanal or gourmet pizzas. Internationally, pizza adapted to local tastes, with unique toppings like curry in India or seafood in Japan.

Nowadays, pizza is a global dish enjoyed in countless forms, but its origins remain firmly rooted in the streets of Naples.

. . . .

A Margherita pizza is a classic Italian pizza known for its simple yet delicious combination of ingredients. Here’s a recipe to make it from scratch:

Ingredients:

For the Pizza Dough:

• 2 1/4 cups all-purpose flour (plus extra for rolling)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon active dry yeast
• 3/4 cup warm water (around 110°F / 43°C)
• 1 tablespoon olive oil

For the Pizza Sauce:

• 1 cup crushed tomatoes (preferably San Marzano)
• 1 tablespoon olive oil
• 1 clove garlic, minced (optional)
• Salt, to taste
• 1/2 teaspoon dried oregano (optional)
• A pinch of sugar (optional)

Toppings:

• 8 oz fresh mozzarella cheese (preferably buffalo mozzarella), sliced or torn into pieces
• Fresh basil leaves (a handful)
• Olive oil (for drizzling)
• Salt (to taste)

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Instructions:

1. Prepare the Dough:

1. In a small bowl, combine warm water, sugar, and yeast. Stir until the yeast is dissolved, then let it sit for about 5-10 minutes, until it becomes frothy.
2. In a large mixing bowl, combine the flour and salt. Add the olive oil and the yeast mixture.
3. Mix the ingredients together and knead for about 8-10 minutes, either by hand or using a stand mixer with a dough hook, until you have a smooth and elastic dough.
4. Shape the dough into a ball and place it in a greased bowl. Cover with a clean towel or plastic wrap, and let it rise for 1-2 hours, or until it doubles in size.

2. Prepare the Pizza Sauce:

1. In a saucepan, heat olive oil over medium heat. Add garlic (if using) and sauté for 1-2 minutes until fragrant.
2. Add crushed tomatoes, salt, oregano, and a pinch of sugar (if desired). Simmer for 10-15 minutes on low heat to combine the flavors. Taste and adjust seasoning if necessary.
3. Remove from heat and set aside to cool.

3. Preheat the Oven:

Preheat your oven to the highest temperature possible, typically 475°F (245°C) or 500°F (260°C). If using a pizza stone, place it in the oven to heat up as well.

4. Shape the Dough:

1. Once the dough has risen, punch it down and divide it into two equal portions if making two smaller pizzas.
2. Roll out the dough on a lightly floured surface to about 12 inches (30 cm) in diameter, or stretch it with your hands. You want it to be thin and even, but not too delicate.

5. Assemble the Pizza:

1. Transfer the dough to a pizza peel or a baking sheet lined with parchment paper.
2. Spread a thin layer of pizza sauce evenly over the dough, leaving a small border for the crust.
3. Scatter the mozzarella cheese evenly over the sauce.
4. Drizzle a small amount of olive oil over the top of the pizza.

6. Bake the Pizza:

1. Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven.
2. Bake for 7-10 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

7. Finish and Serve:

1. Once out of the oven, scatter fresh basil leaves over the pizza while it’s still hot.
2. Drizzle with a little more olive oil and sprinkle with a pinch of salt if desired.
3. Slice and serve immediately!

Enjoy your homemade Margherita pizza!