Photo © Mats Widén, courtesy of Agate Publishing.Bearing the colors of the Italian flag, Pizza Margherita is the world's most famous pizza. In June 1889, Raffaele Esposito from Pizzeria di Pietro e Basta Cosi served his version of the tomato, mozzarella and basil pizza to Queen Margherita. The queen had never eaten pizza before, but she so loved Esposito's pizza that she sent a letter telling him so. Esposito's pizzeria still exists but is now called Pizzeria di Brandi. The queen's letter still hangs on the restaurant's wall.
This recipe is true to the original, but we have added a bit of Parmigiano-Reggiano (therefore "la casa"). If you are a pizza purist, you can drop the Parmigiano-Reggiano and experience the authentic flavors of long ago.
Place a baking stone in the oven, and preheat to 500°F (260°C) or higher for 1 hour.
While the oven is preheating, stretch the pizza dough to a diameter of 12 inches (30 cm).
Spread the sauce over the dough, leaving a 1-inch (3-cm) border.
Distribute the basil over the sauce.
Spread the mozzarella over the pizza. Grate the Parmigiano-Reggiano over the pizza and drizzle with olive oil.
Bake the pizza until the crust is golden and the cheese is bubbling.
Remove the pizza from the oven and place it on a plate. Drizzle a bit more of the olive oil over the pizza, and serve.
Tip: You can use fresh tomatoes instead of sauce as long as they are ripe. If you do, sprinkle a little salt on the tomatoes.
This is the classic Neapolitan dough: flour, salt, yeast and water. It is an incredible dough made from the simplest of ingredients.
In a small bowl, add the yeast to half of the water, and stir to dissolve.
In another small bowl, dissolve the salt in the remaining water.
Place the flour in the bowl of a stand mixer fitted with a dough hook.
Running the mixer on its lowest setting, add both the yeast mixture and the salt mixture. Mix for a couple minutes until the dough comes together.
Increase the mixer's speed to medium, and blend until the dough is shiny and not too sticky (5-6 minutes). If the dough "climbs" up the side of the bowl, turn off the mixer and push the dough down with a wooden spoon.
Reduce the mixer's speed to low and continue mixing for 3-4 minutes. The dough should be shiny, and it should come away from the sides of the bowl cleanly.
Transfer the dough onto a floured work surface. Sprinkle a bit more flour over the top, turn the dough, and make into a large ball.
Divide the dough into 5 or more pieces, depending on how many pizzas you are making. Form each piece into a ball and place them on a tray. Brush the dough pieces with oil. Cover the tray with plastic wrap and refrigerate for 18-24 hours.
Notes: To save time, keep the dough at a cool room temperature for 6-8 hours until the dough has doubled in size. If the dough has been refrigerated, remove and let stand for 2 hours before using.
Tips: We often prefer using Tipo "0" flour over Tipo "00," although both will make for a great dough. The Tipo "0" is not quite as soft as Tipo "00" and works great for pizza dough. You will need a bit less water if using Tipo "0." Do yourself a favor and try both types of flour to see which one you prefer.
This simple combination of tomatoes and salt is not really even a sauce, but it is used by pizzaioli the world over, especially in Naples. Simple to prepare and oh so delizioso!
Drain the tomatoes in a colander for a few minutes.
Use your fingers to lightly crush the tomatoes, and let them drain for a couple more minutes.
Pour the tomatoes into a bowl and crush them thoroughly with your fingers or a potato masher. You can use a food processor, but that will take all the fun out of using your hands to play with the tomatoes.
Stir in the salt to taste. Let the tomatoes rest for a few minutes.
Taste again and adjust the salt if necessary.
But: This recipe requires using very good tomatoes (preferably true San Marzano DOP tomatoes). If the tomatoes are very acidic, you might want to add a pinch of sugar to them. If they taste a bit flat, you can add a splash of wine vinegar or lemon juice. After you add the sugar, vinegar or lemon juice, let the tomatoes rest for a few minutes, and then taste. Adjust if necessary. These added minutes will give you a better sauce.
And finally: If you wish, you can add some fresh or dried herbs (usually basil and/or oregano) to the sauce. A small amount will give the sauce an extra dimension. You can also try a bit of crushed fresh garlic or freshly ground black pepper, but remember that the sauce is called "Simple Is Often Best," and when you use great tomatoes you do not really need anything other than a pinch of salt.
***
Craig Whitson is a cookbook author, former restaurateur and now food product developer. Born and raised in Oklahoma, he moved to Norway in 1980. There he is known as Grillkongen (King of the Grill). Tore Gjesteland is owner and managing director of the Jonas B. Gundersen restaurant chain and was co-founder of the Dolly Dimple restaurant chain, both in Norway.
Authors: Craig Whitson and Tore Gjesteland
Publisher: Agate Surrey
Penned: March 10, 2015
What's Inside:
Profiles of iconic pizzerias in Italy and the United States plus easy-to-follow instructions for making delicious pizza at home. The first half of this display-worthy book explores the origin stories, serving styles, cooking methods and best pizzerias in nine major cities from Florence to San Francisco. The second half of the book provides more than 50 great pizza recipes (like yummy, Smokin' Salmon Pizza) plus ideas for doughs and sauces. Anyone who enjoys pizza will appreciate this fun celebration of one of the world's favorite foods.
Time Out: 286 pages
Available: $29.95 hard cover at Amazon and other book retailers
You'll also enjoy:
Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.
Tips:
If you love tomatoes, increase the quantity to 1/2 cup, but note that the carbohydrates will also increase.
If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe up to the end of step 2 and store leftover chicken and vegetable-bean mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat in the microwave on High for 1 to 2 minutes, or until heated through, and continue with step 3.
Health Bite: The iron, calcium, magnesium, manganese, copper and zinc in black beans help to keep bones strong and healthy.
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