Say Italian food and many immediately think of pizza

 Here's an introduction to the world of pizza.

Pizza is the best-known Italian cuisine throughout the world. It has many variations depending upon where in the world it is made. A favorite snack for the ancient Romans was "bread with a savory topping." It was any ingredient that might make a slice of stale bread taste more pleasing and look more appetizing. Eventually someone turned up the edges of the bread, so the topping would not slide off. Allora!, pizza had been invented.

The variations of pizza today are limitless. There is one pizzeria in Venice that boasts 50 different types of pizza. In Italy people order an individual pizza. There is no arguing over whether or not to get anchovies or mushrooms. You can create a classic Neapolitan pizza with little fuss.

Pizza Margherita is the "classic" amongst pizzas, and considered by some to be the first modern pizza. Tomatoes and fresh herbs give this pizza it characteristic flavors. Pizza Margherita was created in 1889 by pizza maker Raffaele Esposito as a tribute to the Queen of Italy, Margherita di Savoia, because its ingredients represent the colors of the Italian flag.

Basic Pizza Dough

Giorgio Celmo

Ingredients:

·         1 envelope active dry yeast

·         1 cup warm water, 110° F.

·         1 1/2 teaspoons sugar

·         2 1/4 tp 2 1/2 cups all-purpose flour

·         2 tablespoons olive oil

·         1 teaspoon salt

Preparation:

Put warm water in a cup; sprinkle yeast over water and stir in sugar; let stand for about 10 minutes, or until it begins to bubble.

Combine 2 1/4 cups flour and salt in a large bowl; pour in oil and yeast mixture and stir until a stiff dough is formed. Turn dough out onto a floured surface; knead about 5 minutes, or until smooth and elastic. Add extra flour as needed to keep from sticking to hands and board.

Place in a large bowl greased with shortening or butter; turn dough over to coat the dough well. Cover with towel and let rise in a warm place for about 30 minutes. Dough should double in bulk. Punch down the dough and shape to fit a lightly greased pizza pan which as been sprinkled lightly with cornmeal. Keep dough slightly thick around the edges. Fill with favorite filling and toppings and bake for about 15 to 20 minutes at 425°.

Pizza Margherita

Giorgio Celmo

Topping

12 oz. firm, ripe, plum tomatoes or buy a can of imported Italian whole plum tomatoes crushed by hand seeds removed, drain excess liquid

2 cloves garlic, chopped or sliced thin

12 fresh basil leaves, slice 6 in thin strips

1/2 pound Mozzarella, thinly sliced

4 Tbs extra virgin olive oil

Salt

Fresh ground black pepper

Directions

1. Peel, seed and crush the tomatoes. Add sliced basil leaves, garlic, 2 Tbs olive oil, salt and pepper to taste and set aside.
2. On your baking stone, or pizza pan, form the pizza dough into an 8" circle, turning up the edges just a bit.
3. Spread some of the tomato sauce over the dough.
4. Spread the Mozzarella over the tomatoes.
5. Drizzle each with 1 tbs. olive oil on top
6. Place two basil leaves over the pizza as you take it of the oven.
7. Bake at 450 degrees Fahrenheit for 15 minutes.

Note: You should be able to make at least two pizzas from this recipe.
Do not over do the sauce. This is a lighter approach than chain store pizza.

For making the crispiest crusts on your pizza or bread, nothing works as nicely as a clay stone. Because it's made of clay and because of its weight (about 10 pounds), it retains heat better and maintains an even cooking temperature from the center to the edges. The clay material also absorbs moisture thus, a crispy crust. Made for baking pizza, it's also great for baking flat breads, rolls and focaccia.