Browsing Category
Archive
What to do when your 8-year old nephew comes to visit? Make pizza, of course! Well, not of course, actually. I didn’t think of it until we exhausted Sorry, Monopoly, and gin rummy. But it did turn out to be a brilliant idea as dad had just received a baking stone for Christmas, and my nephew Austin loves pizza. And we both enjoyed a great dinner together.

I told him if he helped me make it and didn’t make too many faces I would put him on my website and he would be famous. That seemed to get his attention. He thought the dough was “slimy and gross” but he loved picking his own toppings, and the finished product was awesome.

The following method I patched together from recipes in both Joy of Cooking and Cook’s Illustrated’s The Best Recipe. I made two batches of dough, four pizzas in all, with varied toppings. Next time I’ll be a bit more patient with stretching out the dough so I can get it even thinner. Look to the end of this post for some excellent links about pizza from other food bloggers. You can use all purpose flour instead of the bread flour that is called for in the recipe, but bread flour is higher in gluten than all-purpose flour and will make a crispier crust for your pizza.

The term pizza was first recorded in the 10th century, in a Latin manuscript from Gaeta in Central Italy.[1] Modern pizza was invented in Naples, Italy, and the dish and its variants have since become popular and common in many areas of the world.[2] In 2009, upon Italy‘s request, Neapolitan pizza was safeguarded in the European Union as a Traditional Speciality Guaranteed dish.[3][4] Associazione Verace Pizza Napoletana (True Neapolitan Pizza Association), a non-profit organization founded in 1984 with headquarters in Naples, aims to “promote and protect… the true Neapolitan pizza”.

Share:
Cooking time: 40 min