Italian Pizza Is Invented
The invention of modern pizza was spread by the import of tomatos from the Americas to Europe in the 16th century. 18th century it became common for poor people around Naples to add tomatoes to their yeast-based flatbread. Tomatoes were inexpensive and easy to prepare, so the modern pizza was invented as a way to feed the poor. Word spread of how delicious pizza was, and tourists flocked to the poor districts of Naples to try the varieties of the dish that had developed there.
One such variety was the marinara pizza, topped with tomatoes, garlic, oregano, and extra virgin olive oil. This variety of pizza was named for the seamen who fished in the Bay of Naples; their wives would prepare marinara pizza for them to eat when they returned home after a long day’s work.
Another variety of pizza that is popular in Italy is the Margherita pizza, of royal origin. Raffaele Esposito, who worked at the “Pizzeria di Pietro” established in 1880, is the inventor of margherita pizza, topped with green basil leaves, white mozzarella cheese, and flavorful red cherry tomatoes. The Pizzeria di Pietro became a very popular and widely known pizzeria, and in 1889, Raffaele was called to bake several varieties of pizza for the King and Queen of Italy, Umberto I and Margherita of Savoy. The one that Queen Margherita loved the most was accentuated in the green, white, and red colors of the Italian flag, and the pizza was named in her honor.
By the 19th century, pizza was widely sold on the streets of Naples, and people would eat pizza for all meals, even breakfast. Pizzerias became centers of socialization, where people could meet to eat, drink, and talk, much like bars are now. As the culinary tradition around pizza grew, more and more toppings were added. The pizza became one of the ultimate expressions of a chef’s creativity: utterly customizable and capable of supporting any flavor profile.
Pizza Spreads Around the World
The spread of pizza around the world can be accredited to two things: Italian immigration and World War 2.
Here you got our homemade pizza recipe to enjoy in your house with your family and Friends
For the Dough:
4 cups Italian tipo “00” flour (or bread flour, plus extra for dusting dough)
2 teaspoons salt
1 teaspoon dry yeast
1 ½ cups warm water
olive oil, to coat containers
For the Sauce:
1 can whole peeled Italian tomatoes
For the Toppings:
250 fresh buffalo mozzarella (or fresh cow’s milk mozzarella (fior di latte), cut into ½ cm slices)
Handful basil leaves
4 tablespoons extra-virgin olive oil
Combine flour, salt, and yeast in the bowl . Mix to combine.
Add water and mix to combine.
The mixture should come together into a unified mass that barely sticks to the bottom of the bowl as it kneads. If dough sticks, add flour 1 tablespoon at a time to the bowl while you combine , until the mass barely sticks to the bowl. If the mixture is too dry, add water 1 tablespoon at a time and combine.
Cover bowl tightly with plastic wrap.let rest while you prep the sauce and toppings
When ready to make pizza, transfer dough to a floured work surface. Divide dough into 4 sections
Coat 4 small containers or bowls with olive oil.
With floured hands, form each section into a ball.
Place one dough ball into each coated container or bowl.
Cover each container or bowl tightly with plastic wrap, and let rise at room temperature for 1 hour. Each dough ball should double in volume.
Make the sauce by either pushing the tomatoes through a food mill or simply pulsing them in a food processor until a chunky liquid is formed.
Heat oven to at least 250 grades, higher if your oven allows. If using a pizza stone, place it in the oven to heat as well.
Onto a well-floured surface, stretch out each ball of dough into a 10-inch circle. Use a floured rolling pin if you need it. Don’t worry about the dough being a perfect circle!
Stretch out dough
Place one rolled out piece of dough onto a lightly floured pizza peel, shake gently to ensure that the dough is not sticking.
Spread about 1/3 cup of sauce over the dough, leaving about a 1 cm edge without sauce.
Top the sauce with a quarter of the mozzarella slices. Tear a few basil leaves on top (according to your liking), and drizzle with 1 tablespoon of olive oil. You can also add the basil and olive oil after the pizza is cooked.
Transfer pizza from peel to the hot stone.
Bake about 5 to 7 minutes, until cheese is bubbly and crust is charred in places.