What IS real Italian Pizza?

Posted by admin | Just Food Articles - writers invited | Wednesday 24 September 2008 9:41 pm

By Rukhnaz
If you thought that Italians referred to their pizzas as “Meat Lovers’ Delight” or “Veggies Supreme” or worse, “Chicken Hawaian”, you need to rethink your glossary of pizzeria jargon.

In Italy, pizza is always made to order, and that means somebody in the kitchen is kneading the dough for the individual pizzas. They’re usually cooked in a wood oven, and have very thin crusts – not oily at all. Nowhere in Italy is pizza an industrial product, frozen and then popped into an oven or microwave to be heated up for the unsuspecting consumer. Real Italian pizza (try this one at home) is nothing like what we like to think is fabulous. It’s definitely not one and a half inches thick, never has sweet toppings like pineapple and it’s exactly the kind about which knowledgeable tourists say, “the pizza they serve in Italy is terrible!”

Here’s some of the stuff you’d find on their menus. (more…)

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A really basic, real Pizza

Posted by admin | Recipes,Vegetarian | Wednesday 24 September 2008 9:35 pm

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A REALLY BASIC PIZZA Serves 4
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Pizza dough is basically the same as bread dough.
pizzaThe Base
INGREDIENTS
3 cups flour
1 ½ tsp yeast
1 ½ cup warm water
1 ½ tsp salt

The Topping
INGREDIENTS
8 tomatoes
2 cups grated mozzarella cheese (about 6 ounces)
1/2 cup thinly sliced green onions
1/2 cup thinly sliced fresh basil
1 tsp olive oil
2 tsp balsamic vinegar
2 large garlic cloves, minced

PREPARATION
The next best thing to a wood firebrick oven that genuine Italian chefs use, is a pizza stone in a normal oven.
The pizza stone will retain heat from the oven and cook the pizza fast without the need for fattening oils etc – So when baking you don’t need a greased pan. Just put the dough directly on the pizza stone. The crust will come out dry and ‘crusty’ (The pizza stone can be used to make excellent bread as well )

Prepare the dough by mixing them all together. It’s ok to use a bread a machine.

Wait about 2 hours to rise to double its original volume.

Meanwhile, put the tomatoes in a food processor or chop them very fine. Don’t use any pre-prepared sauces.

Mix together the tomatoes, garlic, onions, and vinegar and let stand.

Pre-heat the oven (and pizza stone) to 400 degrees F.

Use a rolling pin to make a really thin layer for the pizza crust.

Brush the dough with the olive oil and pop it into the oven for just under 2 minutes and remove. This hardens the crust just a wee bit, – if the crust is too soft is very difficult to add tomatoes etc., without ruining it.

Spread on the tomato mixture, and cover with mozzarella and fresh basil.

Place the pizza in the oven for about 6-7 minutes till all the mozzarella is nicely melted. If the crust has been made as thin as it should be, it will be done too.

Take it out of the oven and serve.

The great thing about real Italian pizza is the base doesn’t have to be rolled out into a circle to make it perfect. And it has no greases or oils or additives of any kind.

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