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Thick and crusty, thin and crispy, bubbling
with the traditional cheese and tomato sauce,
or a variety of toppings, this Italian has become all-American.
By Joanne L. Hayes
The text of this article originated in the
October, 1990 issue of
Country
Living
Although the derivation of the word "Pizza" is uncertain—
some speculate it comes from pinza, Italian for "kneading board,"
or the Latin pin-sere. meaning to beat or pound—this
delicious snack is certainly a relative of the flat breads of the Middle
East. A Neapolitan peasant repast dating back to the days when flat rounds
of dough were rubbed with olive oil. herbs, and garlic and baked in the village
brick oven, pizza took on a topping of tomatoes and buffalo moxzarella by
the late l9th century. Italian immigrants brought the recipe lor this traditional
food with them to the New World, and as early as 1905 pi/zcrias were operating
in East Coast cities. Establishments in both New York and New Haven, Conn..
are credited with producing America's first pizza, but no matter: The nation's
taste for pizza clearly dales to the '40s, when GI's returned from Italy
with the memory of large crusty slices dripping with melted mozzarella and
sprinkled with basil and oregano. By the 1950s, pizza was one of America's
favorite "quick" foods.
Pizzeria-style pizza is difficult to reproduce at home. since
special flours and extremely hot brick ovens arc used by commercial
establishments. Alter many tests, we feel we have produced the best possible
pizza that can be made at home. With an international selection of toppings,
fillings, and forms, our savory pizzas will bring (he aromas and flavors
of freshly baked pizzeria "pies" to your kitchen.
BASIC PIZZA DOUGH
Chewy and flavorful, this basic dough makes one of the
best homemade crusts we've ever lasted. To produce a better one, you will
have to invest in commercial pizza flour and a brick oven for your kitchen.
Try one of our variations for a different taste and texture.
MAKES ONE 14-INCH OR TWO 9-INCH ROUND
PIZZAS
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2 to 2 ½ cups unsifted all-purpose flour
1 package rapid-rising dry yeast
½ teaspoon salt
2/3 cup very warm water (120° to 130°F)
1 tablespoon olive oil
1 tablespoon honey |
1. In large bowl, combine 2 cups flour. the yeast, and salt.
In I-cup measuring cup, combine water, oil. and honey; stir into flour mixture
until soft dough forms.
2. Turn dough out onto floured surface. Knead dough, adding
some of remaining flour, if necessary, until dough is very elastic—10
to 15 minutes (dough should be soft, do not add too much flour).
3. Wash, dry, and lightly oil mixing bowl. Place dough in oiled
bowl. turning to bring oiled side up. Cover with clean cloth; let dough rise
in warm place, away from drafts, until double in size—30 to 45 minutes.
Shape and bake following specific pizza recipes.
DOUGH VARIATIONS:
Whole Wheat: Prepare dough as above but reduce all-purpose
flour to I cup and add 1 cup whole-wheat flour.
Cornmeal: Prepare dough as above but reduce all-purpose
flour to 11/2 cups and add
½ cup cornmeal.
Parmesan: Prepare dough as above but add
¼ cup grated
Parmesan cheese. Semolina: Prepare dough as above but reduce flour to I ½
cups and add ½ cup semolina flour to the dough. Using Active Dry Yeast:
Replace I package rapid-rising dry yeast with I package active dry yeast.
In large bowl, sprinkle yeast over warm water (110° to 115°F) and
let sit 5 minutes. Add remaining ingredients, knead, and set aside as above.
Rising time should change from 30 minutes to 50 to 60 minutes or until double
in size. Overnight: Prepare dough as above, but do not allow to rise. Loosely
wrap and refrigerate dough immediately. Next day. unwrap dough and cover
with clean cloth. Let warm to room temperature and shape following recipe
directions. This method is best using active dry yeast rather than the
rapid-rising variety.
CREEK-STYLE PIZZA
We have combined the traditional Greek spanakopeta
filling with our basic crust to make this enticing spinach pizza.
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MAKES ONE 10-INCH PIZZA |
1. Prepare Basic Pizza Dough. Set aside to
rise.
2. Meanwhile, prepare spinach filling:
In small skillet, heal oil. Add onion and garlic;
saute 1 minute. Transfer onion mixture to large bowl; slir in spinach. feta,
bread crumbs, egg. dill, mint, anchovy paste, if desired, and pepper.
3. Heat oven to 450°F. Lightly dust large
baking sheet with cornmeal. On
baking sheet, shape two-thirds of pizza dough
into 10-inch round; roll edge to make border. Fill pizza round with spinach
mixture inside border. Top with chopped olives.
4. Divide remaining one-third dough into 6 pieces.
With rolling pin, roll out each piece to a 10- by '/4-inch strip. Twist strips
and place 3 evenly spaced in one direction across top of spinach mixture
in pizza round. Place remaining 3 twisted strips in opposite direction to
form lattice effect; press ends of all strips firmly into pizza-round border
to secure. Brush dough strips and border with water; sprinkle with sesame
seeds 5. Bake pizza on lower oven rack 10 to 12 minutes or until crust
is lightly browned. Serve immediately.
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Basic Pizza Dough |
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1 teaspoon olive oil |
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1 small onion, finely chopped
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2 cloves garlic, finely chopped
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1 10-ounce package frozen |
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chopped spinach, thawed |
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and drained |
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4 ounces feta cheese, crumbled
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1/36 cup packaged unseasoned bread
crumbs |
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1 large egg |
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2 teaspoons chopped fresh dill
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1 teaspoon chopped fresh mint
leaves |
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½ teaspoon anchovy paste
(optional) |
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1/4 teaspoon ground black pepper
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1 tablespoon cornmeal |
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4 Greek olives, pitted and coarsely
chopped |
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1/2 teaspoon sesame seeds |
VEGETABLE PIZZA
A rainbow of vegetables tops a crunchy whole-wheat crust
in this savory pizza.
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MAKES ONE 14-INCH PIZZA |
1. Prepare Whole-Wheat variation of Basic Pizza
Dough. Set aside to rise.
2. Lightly dust large baking sheet with cornmeal.
On baking sheet, shape whole-wheat dough into 14-inch round. Press edge between
thumb and forefinger to create scallop-shaped border.
3. In food processor, with chopping blade, process
roasted red peppers, 1 tablespoon olive oil. the white wine. 1/4 teaspoon
salt. and 1/4 teaspoon black pepper until smooth. Spread pepper mixture over
whole-wheat round inside border.
4. In large skillet, heat 1 tablespoon olive oil.
Add eggplant and garlic; sauté 3 minutes or until eggplant is slightly
tender and lightly browned.
5. Heat oven to 450°F. Press zucchini into
sieve to remove excess liquid. Place zucchini in medium-size bowl and toss
with 1 tablespoon oil; spread over pepper mixture. In same medium-size bowl.
combine eggplant mixture, yellow squash, tomato, remaining I tablespoon olive
oil, the oregano, sage, and the remaining 1/4 teaspoon salt and V4
teaspoon pepper; spoon over zucchini. Sprinkle all with shredded cheese.
6. Bake pizza on lower oven rack 10 to 15 minutes
or until crust is lightly browned and cheese is melted. Sprinkle with chopped
parsley, if desired. Serve immediately. |
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Whole-Wheat variation of Basic
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Pizza Dough (recipe, page 134)
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1 tablespoon cornmeal |
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1 7-ounce jar roasted red peppers,
drained |
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4 tablespoons olive oil |
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1 tablespoon white wine |
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½ teaspoon salt |
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½ teaspoon ground black pepper
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1 small (½ pound) eggplant,
cut crosswise into ½-inch-thick
slices and each slice
quartered |
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2 cloves garlic, thinly sliced
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1 small zucchini, coarsely grated
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1 small yellow squash, cut
crosswise into 1/4-inch-thick slices
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1 large tomato, cut into chunks
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1 teaspoon dried oregano leaves
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\½ teaspoon dried sage
leaves, crumbled
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1/4 pound mozzarella cheese,
shredded |
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Chopped fresh parsley leaves
(optional) |
PROSCIUTTO, TOMATO, AND CHEESE PIZZA
This elegant pizza was Inspired by one served at the
Sfuzzi restaurant chain. Each spring, Sfuzzi chefs from all across the country
get together to develop the menus they will feature for the year. Stars like
this prosdutto, tomato, and cheese pizza are the result.
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MAKE'S ONE 14-INCH PIZZA |
1.
Prepare Semolina variation of Basic Pizza Dough. Set aside to
rise.
2. To prepare tomato sauce, in large skillet,
heat olive oil. Add garlic and cook about 5 minutes or until lightly browned;
remove and discard garlic. To same skillet, add crushed red pepper and cook
1 minute. Stir in tomatoes, salt. and black pepper. Cook, stirring occasionally,
7 minutes or until tomatoes soften and sauce thickens: set tomato sauce
aside.
3. Heal oven to 450°F. Lightly dust large
baking sheet with commeal. On baking sheet, shape semolina dough into 14-inch
round; roll edge to make very thin rounded border.
4. Spread tomato sauce over semolina round, inside
border. Top with smoked mozzarella. Bake pizza on lower oven rack 12 to 15
minutes or until crust is lightly browned and cheese is bubbly.
5. Immediately top pizza with provolone, prosciutto.
and basil leaves. Serve hot.
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Semolina variation of Basic Pizza
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Dough (recipe, page 134) |
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1/4 cup olive oil |
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2 cloves garlic |
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½ teaspoon crushed red pepper
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1\½ pounds plum tomatoes,
skinned,
seeded, and coarsely chopped
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½ teaspoon salt |
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½ teaspoon ground black pepper
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1 tablespoon cornmeal |
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1/4 pound smoked mozzarella
cheese, thinly sliced
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1/4 pound thinly sliced provolone,
torn into 2- by 1-inch pieces
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1/4 pound very thinly sliced
prosciutto,
torn into 2- by 1-inch
pieces |
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½ cup fresh basil leaves
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