 Do you know that Pizza is three thousand years old?
Every civilization, we may say, has known different kinds of flat buns, pies or the like based on a dough made of cereal and water and various seasonings.
It is a form of food that no doubt resembles pizza. The ancient civilizations of the Mediterranean Sea offer a wide range of examples of those that can be considered the ancestors of the pizza as we moderns know it.
So from Egypt to Greece to Rome and Pompeii, we find many examples of dishes that remember pizza in their ingredients, composition and cooking.
In the ancient Egypt the custom was to celebrate the birthday of the Pharaoh by eating a flat bun seasoned with herbs, the greek historian Herodotus reports several Babylonian recipes while in VII B.C. Archilocus, the poet-soldier, in some lines informs us to have on his spear's tip his "kneaded bun", the typical food of the soldier.
The classic Greece shows to have known a wide range of examples that can be considered "archetipal" versions of pizza: flat pies or buns of all kinds appear to be very popular and widespread foods all over the classic age.
We find numerous testimonies of greek writers regarding these different kinds of "pizza", the so called "maza" in ancient greek: testimonies that punctually we meet again in the Latin world and ancient Rome where, among other leavened or not versions of this bun, we find the "placenta" and the "offa", prepared with water and barley, the cereal which the alimentation of the Latins was based on.
Pizza, without giving credence to other fanciful hypotheses about its origins, presents itself as a typical food of the civilizations blossomed on Mediterranean Sea's basin. And in one of Mediterranean's Queens, Naples, pizza will find its fatherland and the starting point of its worldwide diffusion
Anyways lets look at some recipes.
Pizza Dough (family secret recipe) this is for Nicky
As a rule 1 1/2 cups of flour makes a regular thin crust 16" pizza. For a thicker 16" pizza used 2 cups of flour.
This recipe is for 4 thin crust 16" pizza's.
Ingredients:
1 tablespoon dry yeast
2 teaspoon sugar
2 tablespoons olive oil
3 tablespoons tenderflake or crisco (tenderflake gives golden colour)
6 to 8 cups unbleached all-purpose flour (depending on your thickness)
2 teaspoons fine salt
2 eggs
half cup milk
half cup 7-up or soda
warm water as needed for soft, medium texture when mixing flour
Description:
1•Put the yeast, sugar, olive oil, tenderflake, two eggs, milk and 7-up into a large bowl and let sit for 5 minutes, until the yeast dissolves and the liquid appears creamy.
2• In a large bowl add the flour, salt and the mixture. Gently mix with hands or electric dough mixer and add warm water as neede until a soft, medium texture is achieved.
5• Once the dough blends well together and has a smooth texture remove it from bowl and roll it into a long sausage shape and cut in 4 even slices.
6• Knead the dough until it is smooth, springy, pliant into 4 balls.
This should take about 5 to 8 minutes. Return the dough on a oiled pan and cover with a damp cloth, and let rise until doubled.
Rising generally taken 2 to 3 hours. Makes four large 16 inch pizzas. This recipe courtesy Pizzazz Pizza (circa 1989)
Onion Pizza
Ingredients:
Basic pizza dough (go here)
One whole slice onion
Chopped anchovies (as much as you like)
Parsley
Olive oil
Ground pepper
Potato, tuna, artichoke and chick pea (optional)
Description:
1• Cook sliced onion in oil till quite soft but not coloured or crisp.
2• Put onto pizza dough, sprinkle chopped anchovies and parsley on top of onion, add more oil and a lot of ground black pepper.
3• Then you roll it like a sausage and then twist into a scroll shape.
4• Then flatten . Leave to rise a bit more.
5• And then flatten again and then cook.
Note: Onion Pizza can be made with many things: Anchovy and potato, Potato and parsley and tuna, Artichoke and chick pea.
6 •Put filling on, roll up the dough like a sausage then , twist and turn it like a scroll. Beat it out, turn it and then leave it and then beat it down again.
Pizza Margherita
Ingredients:
2 Tbsp. olive oil
2 cloves garlic, crushed and chopped
1 28 oz. can peeled tomatoes (Progresso), drained and seeded
1/2 tsp. salt
1 13" uncooked dough crust
8 oz. shredded mozzarella cheese
1 tsp. dried basil
extra virgin olive oil
1/4 cup fresh shredded parmesan cheese
Description:
1• Cut tomatoes into chunks and lightly saute in oil with garlic and salt. Drain and set aside.
2• Brush dough crust with oil. Top with cheese, tomatoes, and basil. Drizzle with oil.
3• Bake in preheated 500 degrees F oven on pizza stone for 8-10 minutes or until crust is golden brown and cheese is bubbly.
4• Remove from oven and top with parmesan cheese.
5• Cool on a wire rack for 2-3 minutes before cutting into wedges and serving.
Focaccia
Ingredients:
Dough (above)
Topping:
3 tbsp Pure Olive Oil 45 mL
2 cups sliced onions 500 mL
1/2 tsp salt 2 mL
Description:
Dough should be smooth and elastic. Divide in two and form each half into a smooth ball.
1• Coat bottom and sides of two 9-in (1.5 L) round cake pans with 1/2 tbsp (7.5 mL) olive oil each.
2• Place a ball of dough in each pan and press to edges. Cover both pans and place in a warm, draft-free place for 45 minutes, or until doubled in size. Make little puncture holes with fork.
3• Meanwhile, heat 1 tbsp (15 mL) olive oil in skillet. Add onions and cook 4 minutes, or until very soft and lightly browned. Set aside.
5• Brush each pan of dough with 1 tbsp (15 mL) of olive oil and sprinkle with 1/4 tsp (1 mL) salt. Divide and spread onion mixture evenly over both pans of dough. Bake at 450°F (230°C) for 20-30 minutes, or until lightly browned. Makes two 10 inch round pizzas.
Fresh tomato sauce topping (family secret) this is for Nicky
Ingredients
6 tbsp Pure Olive Oil 45 mL
1 medium garlic clove
2 cups sliced onions 500 mL
1 tbsp salt
1 tbsp sugar
2 tbsp oregano:
1 tsp chili or one fresh halapino pepper:
2 cans pastene san marzano tomatoes (whole tomatoes)
Description:
1• It is very important that you heat the oil and add the onions first and the garlic second and fry them to a light golden brown.
2• Add the 2 cans of whole tomatoes
3• Blend in the salt, sugar, oregano and chili
4• Bring to a boil and let cool
This mixture will allow you to spread sauce on 4 large 16" pizzas. recipe courtesy Pizzazz Pizza (circa 1989)
Seafood Pizza Santa Elisabetta (family secret)
Ingredients for pizza sauce
6 tbsp Pure Olive Oil 45 mL
1 medium garlic clove
2 cups sliced onions 500 mL
1 tbsp salt
1 tbsp sugar
2 tbsp oregano:
1 tsp chili or one fresh halapino pepper:
2 cans pastene san marzano tomatoes (whole tomatoes)
Description for pizza sauce
1• It is very important that you heat the oil and add the onions first and the garlic second and fry them to a light golden brown.
2• Add the 2 cans of whole tomatoes
3• Blend in the salt, sugar, oregano and chili
4• Bring to a boil and let cool
This mixture will allow you to spread sauce on 4 large 16" pizzas. recipe courtesy Pizzazz Pizza (circa 1989)
As a rule 2 cups of flour makes a regular thin crust 20" X 14" rectangular pizza. For a thicker crust add more flour
Ingredients: for pizza dough
2 envelopes of active yeast
2 teaspoon sugar
2 tablespoons olive oil
3 tablespoons tenderflake or crisco (tenderflake gives golden colour)
6 to 8 cups unbleached all-purpose flour (depending on your thickness)
2 teaspoons fine salt
2 eggs
half cup milk
half cup 7-up or soda
warm water as needed for soft, medium texture when mixing flour
Description:
1•Put the yeast, sugar, olive oil, tenderflake, two eggs, milk and 7-up into a large bowl and let sit for 5 minutes, until the yeast dissolves and the liquid appears creamy.
2• In a large bowl add the flour, salt and the mixture. Gently mix with hands or electric dough mixer and add warm water as neede until a soft, medium texture is achieved.
5• Once the dough blends well together and has a smooth texture remove it from bowl and roll it into a long sausage shape and cut in 4 even slices.
6• Knead the dough until it is smooth, springy, pliant into 4 balls.
This should take about 5 to 8 minutes. Return the dough on a oiled pan and cover with a damp cloth, and let rise until doubled.
Rising generally taken 2 to 3 hours. Makes four large 16 inch pizzas. This recipe courtesy Pizzazz Pizza (circa 1989)
When dressing the pizza you need the following ingredients:
16 large shrimps
24 scallops
16 pieces of crab (artificial can be used to)
1 bag mixed fish (calamar,shrimps,mussels,scallops)
half green pepper
4 large mushrooms
half onion
mozzarella cheese 400 grams
Description:
1•Spread dough gently when ready and spread it so it fits a rectangular cooking pan, well oiled.
2• Spread tomato sauce. Don't overdo it, it will become soggy.
5• It is advisable to cook fish in a pan with a little oil. Not more than five minutes. Add white wine, just a sprinkle for taste. Strain the fish to remove all liquid.
6•Spread the fish out generously.
6•Add the cheese, but not to much. The fish won't cook if you cover it with to much cheese. You can put goat cheese if you wish.
Traditional All Dressed Pizza (round 16")
Ingredients for pizza sauce
6 tbsp Pure Olive Oil 45 mL
1 medium garlic clove
2 cups sliced onions 500 mL
1 tbsp salt
1 tbsp sugar
2 tbsp oregano:
1 tsp chili or one fresh halapino pepper:
2 cans pastene san marzano tomatoes (whole tomatoes)
Description for pizza sauce
1• It is very important that you heat the oil and add the onions first and the garlic second and fry them to a light golden brown.
2• Add the 2 cans of whole tomatoes
3• Blend in the salt, sugar, oregano and chili
4• Bring to a boil and let cool
This mixture will allow you to spread sauce on 4 large 16" pizzas. recipe courtesy Pizzazz Pizza (circa 1989)
As a rule 11/2 cups of flour makes a regular thin crust 16" round pizza. For a thicker crust add more flour
Ingredients: for pizza dough (4 large pizza's)
2 envelopes of active yeast
2 teaspoon sugar
4 tablespoons olive oil
6 tablespoons tenderflake or crisco (tenderflake gives golden colour)
6 to 8 cups unbleached all-purpose flour (depending on your thickness)
2 teaspoons fine salt
2 eggs
half cup milk
half cup 7-up or soda
warm water as needed for soft, medium texture when mixing flour
Description:
1•Put the yeast, sugar, olive oil, tenderflake, two eggs, milk and 7-up into a large bowl and let sit for 5 minutes, until the yeast dissolves and the liquid appears creamy.
2• In a large bowl add the flour, salt and the mixture. Gently mix with hands or electric dough mixer and add warm water as neede until a soft, medium texture is achieved.
5• Once the dough blends well together and has a smooth texture remove it from bowl and roll it into a long sausage shape and cut in 4 even slices.
6• Knead the dough until it is smooth, springy, pliant into 4 balls.
This should take about 5 to 8 minutes. Return the dough on a oiled pan and cover with a damp cloth, and let rise until doubled.
Rising generally taken 2 to 3 hours. Makes four large 16 inch pizzas. This recipe courtesy Pizzazz Pizza (circa 1989)
When dressing the pizza you need the following ingredients:
12 mushrooms
2 green peppers
3 pepperoni sticks
mozzarella cheese 1000 grams
Description:
1• Spread dough gently when ready and spread it so it fits a round pizza cooking pan, well oiled.
2• Spread tomato sauce. Don't overdo it, it will become soggy.
5• spread pepperoni
6• Spread cheese
6• Spread vegetables in small pieces so they cook properly.
6• Cool at 375 degrees until lightly browned then remove from pan so that the pizza bottom cooks crisp. Cook until pizza browned.
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