Pizza defines Italy. It plays a very important role in the Italian diet, and I can't feel good about blogging all things tasty without mentioning pizza. Being such a vast subject, this post will be divided into 3 parts. Today I will introduce you to some basic facts, a little history and the recipe for the basic pizza dough. Shall I order the beers while you read? Va bene.
Pizza is the most popular creation of all Italian cuisine, and certainly the best known of the Napoli area. Its roots are much older than the tomato that tops it, and pizza is probably one of the oldest existing foods. The Ancient Greeks covered their bread with oils, herbs, and cheese. The Romans developed
placenta, a sheet of flour-based dough topped with ricotta cheese and honey and flavored with bay leaves. An early type of pizza was then developed in the later part of the Roman Empire; it was a round wheat loaf divided into 8 sections. Proof of this is in the lava-preserved artifact on display in the Pompeii museum.
Image © Beatrice
But
la pizza, as we know it today–with basic tomato sauce topping–originated in Italy in the late 1700s. It soon became very popular among the destitute as well as with barons and princes of the Bourbon court. Even finicky King Ferdinand I (1751–1825) loved cooking pizza in Napoli’s ornate Capodimonte porcelain ovens.
After the Italian unification, in 1889, in honor of queen Margaret of Savoy, master pizzaiolo Raffaele Esposito created a patriotic pizza, in which the colors of the Italian flag were represented by the white mozzarella topping, red tomato sauce and fresh green basil. He named it Margherita, dedicating it to the queen, who ate it contentedly.
The real Neapolitan pizza must be cooked in a olive wood-fired brick oven, which usually gets fired early in the morning to be employed for dinner pizza (in serious establishments, pizza is hardly ever baked for lunch for that reason). It is then meticulously hand-made by an able pizziaiolo who molds the dough disc with a thinner middle and thicker outer rim. Some believe tossing the pizza in the air produces best overall results. The spectacular image of foot-long blankets of raw dough being hurled in the air above your head is a thrilling experience. Specially if you’re sitting nearby, and wearing a dark outfit.
The ingredients and olive oil are then quickly spread on the disk, and with a brisk movement the pizza is slid on a long-handled shovel called a pizza peel, glided in the oven where it is spun around a few times in order to obtain uniform cooking.
The dough for making pizza in Italy is commercially sold risen and ready for use in most supermarkets. Homemade pizza is however a kind of antithesis, in fact the genuine flavor, texture and pizza definition can only be sought after in specialized pizzeria restaurants that bake their fares in large brick, wood-fired ovens; handled, flipped, tossed and crafted by specially skilled pizzaioli masters, and moreover made with the special hard water of southern Italy.
If you wish to attempt your own homemade pizza, follow these instructions similar to those for breadmaking. While waiting for the dough to rise, browse websites that market wood-fired brick ovens and acrobatic pizza-hurling classes.
Ingredients for basic pizza dough
- 50 gr (1/4 cup) brewer’s yeast
- 2 cups warm water, plus more if necessary
- 1 kg (2.2 lbs) all-purpose flour
- 6 tablespoon extra-virgin olive oil, plus more for greasing the bowl during leavening
- 30 gr (1 oz) salt
- 2 teaspoons sugar, leveled
Keep handy the tomato sauce, garlic, fresh basil, mozzarella, oregano, salt and pepper and whatever you might like to top your pizza with.
In a small bowl, sprinkle the yeast in a glass of warm water, add the sugar and stir to dissolve both. Set aside until the yeast begins to form bubbles, about 5 minutes. Do the same thing with the salt, dissolve it in a glass of warm water and set aside.
Sift the flour into a large bowl or on a work surface. Mold the flour in a conical mound with a hole in the center–this in Italian is called fontana, 'fountain.'
Pour the yeast mix, olive oil, and the diluted salt emulsion in the crater of your volcano.
Using a spatula, draw the ingredients together. Add the rest of the water slowly and mix with your hands to obtain a solid mass. You may see that you need more water, or if your flour is not too absorbant, you may not use it all. As you keep kneading, a ball of dough will gradually start forming. Sprinkle some flour on the work surface, and transfer the dough on the floured surface. Knead it briefly with your hands pushing and folding it over, just long enough for the dough to take in a little more flour, and until it no longer sticks to your hands.
Grease the inside of another bowl with a little olive oil, and transfer the dough into it. Make a crisscross incision on the top of the ball of dough, and grease it with a very small amount of olive oil. This last step will prevent the surface of the dough from drying and cracking while rising.
Cover the bowl with a kitchen cloth, and set the bowl aside for approximately 1 1/2 to 2 hours until the dough doubles in volume. The time required for rising will depend on the strength of the yeast and the room temperature, which should be around 20–24°C (68–75°F), for the dough to rise properly. Avoid drafts and nearby air conditioning venting shafts.
When the dough is double its original size, punch it down to eliminate air bubbles.
Divvy it up into fist-sized pieces, and roll each into a ball. Flatten each ball to make round disks about 20 cm (8 inches) in diameter. Keep at it stubbornly: flattening the dough into a pizza disc is not easy, but don’t let shrinkage and elasticity disourage you.
When your oven has reached Inferno level, dress your pizza with 2 tablespoons of tomato purée (not more!), a thread of olive oil and some crushed garlic. Pop in the oven and bake for 7-9 minutes.
When ready to serve, drizzle more olive oil and sprinkle a dash of dried oregano and salt. Voilà, Pizza Marinara!
For the Margherita variation: spread the same tablespoon of tomato purée on the flattened pizza disc, spinkle it with diced mozzarella and a pinch of salt. Drizzle with olive oil and into the oven it goes, same procedure. When the pizza is baked and the mozzarella has melted wonderfully, drizzle a bit more olive oil, dot the surface with fresh basil leaves torn into bits, and thank Mr. Esposito profusely.
I hope you enjoyed this introduction to basic Italian pizza. Come back on Tuesday for Part 2 of the series, with an in-depth exploration of the various types of pizza, a detailed list of Italian favorites and another delicious recipe...
Image © Unidentified source
